Here is a post from my Forum about juicing vegetables:
I just got my Mehu-Liisa for Christmas and I want to make Kale, or actually any green juices, I don’t like to use a lot of sugar so I tend to stay away from the fruit juices. How would I go about juicing vegetables instead of fruit.
Many Mehu-Maija users process vegetables. The most common way is to make “V8” style juices. These are usually tomato based and can contain carrots, onions, celery, beets, herbs, garlic. The variations are endless. If to be stored for any length of time past a week or so, these juices MUST BE PRESSURE CANNED as they contain low-acid vegetables. Another way to process vegetables is to make broth. By combining celery, onion, herbs, carrots, etc. with meat (chicken, beef, lamb or fish) one can make concentrated wonderfully flavorful broths. These can be used for cooking or as healthful hot beverages. Again, these products MUST BE PRESSURE CANNED as they contain low-acid vegetables and meat.
Cole crops; kale, cabbage, broccoli, cauliflower, collards, etc., make strongly flavored juices that tend to dominate broth flavor profiles. However, by experimenting with other highly flavored vegetables and herbs a palatable concentrated broth can be created and then mixed with other juices to taste.
I can’t stress enough, THESE JUICES AND BROTHS MUST BE PRESSURE CANNED as they contain low-acid vegetables and meats. Follow these links to instructions for pressure canning:
Let me know how things go and if you have any more questions.