http://www.durgan.org/URL/?WESTF 4 September 2014 Russian Blue Potatoes
The vegetation has died off on the potatoes, so the row of Russian Blue was harvested. The yield was 1.5 pounds per plant (10), which is below my average. Usual harvest is from 2 to 4 pounds average for Russian Blue. Total of 15 pounds was put in dark room in the basement.
http://www.durgan.org/URL/?EROJY 4 September 2014 Sweet Potato
One sweet potato plant was dug up. My first attempt at growing this cultivar. There are eight plants and the remainder will be left in the ground until just before the arrival of frost in about three weeks or less. Only one reasonably sized potato was obtained.
http://www.durgan.org/URL/?HFWXC 26 May 2014 Sweet Potatoes
Six strong rooted sweet potato plants were placed in the outdoor garden. The planting area was modified with about 40 liters of mason sand and worked into the underlying soil.
http://www.durgan.org/URL/?AUZZO 15 April 2014 Potting Sweet Potato Slips
Potato slips have roots after four days and were planted into soil in gallon pots, and placed in the greenhouse. The plants were watered from the bottom. They will be transplanted in outdoor garden about the end of May.
http://www.durgan.org/URL/?MBLFZ 11 April 2014 Rooting Sweet Potato Slips
Potato slips were removed from the potato, placed in water in a small cup to enable the shoot to produce roots. A total of eight slips were chosen. My first attempt at growing sweet potatoes.
http://www.durgan.org/URL/?HYPCT 3 September 2014 Tomato Juice
Thirty pounds of tomatoes were processed into eleven liters of tomato juice.The jars were pressure canned at 15 PSI for 15 minutes for preservation. The only addition to the pot was one liter of water to facilitate cooking. Annotated pictures depict the process.
http://www.durgan.org/URL/?RFQUV 2 September 2014 Tomato Juice
Thirty pounds of tomatoes was made into ten liters of juice. One liter of water was added as an aid in cooking to prevent burning while the tomatoes were cooked. The cooked tomatoes were beat into a slurry, strained through a food mill, then put into liter jars and pressure canned at 15 PSI for 15 minutes.The food mill residue was put through a Champion Juicer to extract all nutrients. The juicer output may be mixed with the food mill output or used a soup. Pictures depict the process.
http://www.durgan.org/URL/?OPEHN 1 September 2014 Pear Juicing.
Thirty five pounds of pears from my one tree were processed into 20 liters of juice. The pears were picked eight days ago and ripened in a five gallon pail with lid. Ripeness was determined by the pointed shoulder near the stem being slightly soft to the touch. The pears were cut into quarters and covered with water and cooked until soft then made into a slurry. The slurry was strained and the juice obtained pressure canned at 15 PSI for 15 minutes for long term preservation. The residue from the food mill straining was put through a Champion Juicer and will be used as a pudding. Pictures demonstrate the process.
http://www.durgan.org/URL/?HRGNI 31 August 2014 Six Grain Gruel.
Thick gruel was made using six ingredients.The ingredients vary from batch to batch, depending what is available. The ingredients are nixtamilized corn,hard wheat kernels, almonds, sunflower seeds, pumpkin seeds, and sorghum seeds. About 500 milliliters of each was beat into a slurry in the blender and placed in a cooking pot. The material was cooked for two hours in a double boiler to prevent burning and sticking. The gruel is stored in in the freezer. The gruel is used as a breakfast cereal.
http://www.durgan.org/URL/?AKDTN 29 August 2014 Elderberry Juice.
Four pounds of elderberries were made into two liters of juice. Notice particularly how the berries are removed from the support substrate. The berries this year are fine quality but not particularly abundant in the cluster.Pictures depict the process.
After reading much of the information about pressurize canning fruits and vegetables, my conclusion is the information is more scare tactics than useful particularly about botulism. Raising the temperature of the material to 121°C (250°F) for about five minutes kills all bacteria. The problem is measuring this temperature. The solution is to use this marvelous relatively cheap device to ascertain that the necessary temperature is reached.
http://www.durgan.org/URL/?DJSCW DIACK Steam Cycle Sterilization Monitors 1251J05 121°C (250°F) Cost about 30 cents each.
When in doubt insert the monitor into a jar and check. To cover most situations, I pressure can my material at 15 PSI for 15 minutes.
http://www.durgan.org/URL/?LYSXF 25 August 2014 Tomato Cucumber Juice
Thirty five pounds of tomatoes and ten pounds of cucumbers was made into 30 liter jars of pressure canned juice.The produce was washed and cut into small pieces,cooked and beat into a slurry. Strained through a 2 mm mesh food mill which removes all the seeds. The residue of the food mill was put through a Champion Juicer to extract all the nutrients. This Champion Juicer output makes a thick soup or it may be mixed with the food mill juice. The juice obtained was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Pictures depict the process.
http://www.durgan.org/URL/?ZJWVZ 24 August 2014 Tomato Juice
Eighty pounds of tomatoes were picked and 40 pounds was made into 23 liters of tomato juice. Two liters of water was added to each pot for cooking and to thin for drinking.Two batches were made and the remained 40 pounds will be processed later. The residue from the food processed straining was put through a Champion Juicer and saved for a nice thick tomato soup.The liter jars were pressure canned in seven liter batches at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict the process.