Author Archives: Durgan

27 September 2016 Horseradish (Powder)

Posted on September 27, 2016 by Durgan

The drying process doesn’t work. Breaking the root apart by blending releases the active material which supplies the heat and flavour. Applying heat from the dehydrator effectively destroys all flavour and tangy taste. The dried product is a bit of … Continue reading →

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27 September 2016 Dehydrating

Posted on September 27, 2016 by Durgan

http://durgan.org/2016/September%202016/27%20September%202016%20Dehydrating/HTML/ 27 September 2016 Dehydrating Three types of food was dehydrated for about 12 hours. The process was to make a slurry, pour onto Teflon pans lightly greased with olive oil. The material was dried for about 12 hours at … Continue reading →

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26 September 2016 Gruel

Posted on September 26, 2016 by Durgan

http://durgan.org/2016/September%202016/26%20September%202016%20Gruel/HTML/ 26 September 2016 Gruel A gruel is made as required and becomes a routine breakfast cereal. It consists of nixtamalized Dent corn, flax seeds, sunflower seeds, wheat grains, and almonds. Each product is blended with water and added to … Continue reading →

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25 September 2016 Concord Grape Juicing

Posted on September 25, 2016 by Durgan

http://durgan.org/2016/September%202016/25%20September%202016%20Concord%20Grape%20Juicing/HTML/ 25 September 2016 Concord Grape Juicing Sixty four pounds of grapes were picked from a commercial farm near Stoney Creek,ON. Cost was $20.00 per bushel. The grapes were excellent quality. They were made into 35 liters of juice and … Continue reading →

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25 September 2016 Dehydrating Sweet Potato

Posted on September 25, 2016 by Durgan

http://durgan.org/2016/September%202016/25%20September%202016%20Dehydrating%20Sweet%20Potato/HTML/ 25 September 2016 Dehydrating Sweet Potato Dehydrating is a storage method, small volume, long shelf life at room temperature, few nutrients are lost in the processing. My method simplifies the process reducing much labour by making an homogeneous slurry … Continue reading →

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25 September 2016 Dehydrating onions.

Posted on September 25, 2016 by Durgan

http://durgan.org/2016/September%202016/25%20September%202016%20Dehydrating%20onions./HTML/ 25 September 2016 Dehydrating onions. Experimenting with dehydrating vegetables. This is my effort in dehydrating onions. Two large onions were made into a slurry with a hand blender and dehydrated at 135F until dry about 8 hours. Slurry as … Continue reading →

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25 September 2016 Dinner (Dehydrated vegetables)

Posted on September 25, 2016 by Durgan

http://durgan.org/2016/September%202016/25%20September%202016%20Dinner/HTML/ 25 September 2016 Dinner (Dehydrated vegetables) Experimenting with dehydrated vegetables. My first meal utilizing some recently dehydrated onions and sweet potato. I will be adding more as time progresses. Logic behind the experiment is that dehydrated v3getables have most … Continue reading →

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24 September 2016 Dehydrating Tomatoes (Method)

Posted on September 24, 2016 by Durgan

http://durgan.org/2016/September 2016/24 September 2016 Dehydrating/HTML 24 September 2016 Dehydrating (Method) Dehydrating vegetables is often depicted as a major chore. The method presented here produces a powder which may be used in methods only limited by the imagination. I have used … Continue reading →

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22 September 2016 Concord Grapes

Posted on September 22, 2016 by Durgan

http://durgan.org/2016/September%202016/22%20September%202016%20Concord%20Grapes/HTML/ 22 September 2016 Concord Grapes Eighty five pounds, three bushels, of concord grapes were picked in Fontill Hill ON and made into 42 liters of pressure canned juice. The grapes cost $15.00 per bushel pick your own. Process was … Continue reading →

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20 September 2016 Apple Juice

Posted on September 20, 2016 by Durgan

http://durgan.org/2016/September%202016/20%20September%202016%20Apple%20Juice/HTML/ 20 September 2016 Apple Juice Twenty five pounds of apples (Delicious?) picked from a neighbors yard were made into 14 liters of pressure canned juice. The apples were washed, cut into quarters, covered with water, cooked until soft, blended … Continue reading →

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