http://durgan.org/2016/October%20201...%20Juice/HTML/ 1 October 2016 Pumpkin Juice
A 20 pound pumpkin, cost $5.00, was changed into 16 liters of pressure canned juice, and the seeds were processed separately. Process was to wash, remove the seeds, cut into small pieces to facilitate cooking, add to cooking pot with a liter of water for each pound of pumpkin, cooked until soft, blended into a slurry, Strained through a 2 mm mesh food mill, poured into liter jars and pressure canned at 15 PSI for 15 minutes. The complete pumpkin was processed in two batches including the outer skin. The juice is like most other juices and is not a thick puree due to the amount of water added to the process, hence there is little likelihood of bacteria forming in storage, which seems to be a concern from Internet perusal. The juice is not sweet and is touted to have health benefits.
