http://durgan.org/2016/August%202016/10%20August%202016%20Vidalia%20Onion%20Juice/HTML/ 10 August 2016 Vidalia Onion Juice
Ten pounds of Vidalia onions were processed into ten liters of juice. Some basil available was added to enhance nutrition and flavour. The onions and basil was cooked about 20 minutes and beat into a slurry with a hand blender. The slurry was then strained through a 2 mm mesh screen using a food mill. The residue from the food mill was put through a Champion juicer to extract maximum nutrition. This output was mixed with the food mill juice. The juice was then pressure canned at 15 PSI for 15 minutes for storage. Annotated pictures depict the process.
http://durgan.org/2016/August%202016/9%20August%202016%20Tomato%20Juicing/HTML/ 9 August 2016 Tomato Juicing
Twenty five pounds of fresh picked tomatoes were made into ten liters of Pressure Canned juice. Each liter jar contains about 2.5 pounds of tomatoes, cooked in their own juices, except for one liter of added water to start the cooking process. Annotated pictures depict the process.
http://durgan.org/2016/August%202016/9%20August%202016%20Eggplant%20Juicing/HTML/ 9 August 2016 Eggplant Juicing
Nine pounds of eggplant was picked and made into seven liters of pressure canned juice for off season preserving. Water to cover was added to the cooking pot.The cooked material was made into a slurry and strained through a 2 mm mesh screen on the food mill. There was almost no residue. Pictures depict the process.
http://durgan.org/2016/August%202016/8%20August%202016%20Cucumber/HTML/ 8 August 2016 Cucumber (Juice)
Twenty pounds of garden cucumbers were processed into 7 liters of pressure canned juice. About 2.8 pounds of cucumbers for each liter of drinkable juice. One liter of water was added to the cooking pot to facilitate cooking. The jars were pressure canned at 15 PSI for 15 minutes. Annotated pictures depict the process.
http://durgan.org/2016/August%202016/7%20August%202016%20Garlic/7%20August%202016%20Garlic/HTML/ 7 August 2016 Garlic
Garlic prepared for planting in October 2016. About 900 grams of bulbils were collected, forty rounds, and about 100 cloves (23 bulbs). This means none of the garlic grown in 2016 will be used for the 2016/2017 crop. Commercially this would be a large saving since the complete main crop could be sold.
http://durgan.org/2016/August%202016/6%20August%202016%20Brantford%20City%20Compost/HTML/ 6 August 2016 Brantford City Compost
This Brantford City Compost has been in the pile since May 2016, almost three months. There is not a weed growing. It has the odour of creosote. There has to be something wrong with the processing. I have contacted the responsible department and received the following reply, sort of indicating that the matter is resolved, which is decidedly not the Case. I have pursued further by telephone awaiting a reply.
The City of Brantford has added the following comment:
Thank you for using myBrantford.ca. As required by the City’s Environmental Compliance Approval for the Compost Facility with the Ministry of the Environment and Climate Change the compost produced from curbside yard waste materials is tested and approved for residential use by an accredited laboratory before it is released to residents and made available at the landfill for pick up. If you have any additional questions please contact Environmental Services at 519-759-1350.Category: Environmental / General Inquiries – Environmental. Unquote
http://durgan.org/2016/August%202016/6%20August%202016%20Tomato%20Juice/HTML/ 6 August 2016 Tomato Juice
Twelve liters of pure tomato juice was made from 25 pounds of freshly picked tomatoes from the garden. The tomatoes were cooked in their own juices without adding any water. The 12 liters were pressure canned at 15 PSI for 15 minutes for preserving. Each liter contains two pounds of tomatoes with no additives. Annotated pictures depict the process.
http://durgan.org/2016/August%202016/1%20August%202016%20Garden%20Vegetables/HTML/ 1 August 2016 Garden Vegetables (slurry\Juicing)
Current garden vegetables were processed into nineteen liters of pressure canned juice. The vegetables were onions, carrots, parsnips, turnips, eggplant, basil,celery,kale,dill,pepperw, tomatoes and beans.The material was cooked and strained and pressure canned at 15 PSI for 15 minutes for preservation. Annotated pictures depict the process.
http://durgan.org/2016/July%202016/30%20July%202016%20Tomatoes/HTML/ 30 July 2016 Tomatoes
Thirty pounds of tomatoes were harvested from my 23 plants. This was the first major picking for the 2016 year. Five pounds were saved for the table and the remainder was made into twelve liters slurry/juice. About ten pounds of cucumbers was added to the tomatoes and one liter of water to each batch to facilitate cooking. The slurry/juice was pressure canned at 15 PSI for 15 minutes. Pictures depict the simple process.