Author Archives: Durgan

28 August 2015 Bartlett Pear Ripening

http://www.durgan.org/2015/August%202015/28%20August%202015%20Bartlett%20Pear%20Ripening/HTML/ 28 August 2015 Bartlett Pear Ripening Pears,Bartlett, picked your own, from the Niagara Peninsula today for 25 dollars. The pears in this picture are all “green,” even the two in the third quadrant, which got a “suntan” so it … Continue reading

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27 August 2015 Apple Juice

http://www.durgan.org/2015/August%202015/27%20August%202015%20Apple%20Juice/HTML/index.htm 27 August 2015 Apple Juice Twenty pounds of apples were purchased for 12 dollars and made into 14 liters of juice. The apples were washed, quartered,water added about ten liters, cooked until soft, blended into a slurry, strained, placed … Continue reading

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Pressure Canning (My Method)

My Method of Pressure canning. Only plant material is pressure canned.The produce to be canned for long term storage at room temperature is: Washed,cut into smaller pieces, added to a large cooking pot, covered with water to make a drinkable … Continue reading

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26 August 2015 Onion Celery Juice

http://www.durgan.org/2015/August%202015/26%20August%202015%20Onion%20Celery%20Juice/HTML/ 26 August 2015 Onion Celery Juice Thirty pounds of onions and ten pounds of celery was made into 14 liters of juice.The perfect onions were washed and quartered and added to the celery in the cooking pot. Ten liters … Continue reading

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24 August 2015 Tomato Juice

http://www.durgan.org/2015/August%202015/24%20August%202015%20Tomato%20Juice/HTML/index.htm 24 August 2015 Tomato Juice Forty pounds of tomatoes were made into 14 liters of juice. No water was added.Some available basil, egg plant and sweet pepper was used.Tomatoes were washed, quartered, cooked until soft, hand blended into a … Continue reading

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23 August 2015 Tomato Juice

http://www.durgan.org/2015/August%202015/23%20August%202015%20Tomato%20Juice/HTML/ 23 August 2015 Tomato Juice Forty pounds of various types of tomatoes was made into 14 liter jars of juice.Some basil and okra was added since it was available in the garden.The tomatoes were cooked,blended into a slurry, strained … Continue reading

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23 August 2015 Mortar and Pestle

http://www.durgan.org/2015/August%202015/23%20August%202015%20Mortar%20and%20Pestle/HTML/index.htm 23 August 2015 Mortar and Pestle Garlic prior for use should be crushed and allowed to sit for at least 15 minutes or longer. Crushing, or pressing garlic and allowing it to sit for ~15 minutes provides enough time … Continue reading

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22 August 2015 Peach Juice

http://durgan.org/2015/August%202015/22%20August%202015%20Peach%20Juice/HTML/index.htm 22 August 2015 Peach Juice Twelve pounds of locally purchased peaches were processed into 12 liters of pressure canned juice.Cost about $1.50 per pound. The peaches were washed, pits removed by hand squashing, 6 liters of water added to … Continue reading

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21 August 2015 Sweet Potato Juice

http://www.durgan.org/2015/August%202015/21%20August%202015%20Sweet%20Potato%20Juice/HTML/index.htm 21 August 2015 Sweet Potato Juice Ten pounds of sweet potatoes were purchased from a local farmer and processed into 14 liters of juice.The potatoes were washed, trimmed and cut into small chunks for cooking. Ten liters of water … Continue reading

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19 August 2015 Tomato Juice

http://www.durgan.org/2015/August%202015/19%20August%202015%20Tomato%20Juice/HTML/ 19 August 2015 Tomato Juice Forty pounds of tomatoes picked today and cooked in their own juice was made into 14 liters of juice. Each liter is about 2.8 pounds of tomatoes.The tomatoes were quartered, cooked about 20 minutes, … Continue reading

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