Cherry Juice

http://www.durgan.org/URL/?UDKNV 4 August 2014 Cherry Juice
Twenty pounds of frozen, pitted sweet cherries was made into 14 liters of juice, which was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The cherries cost $1.60 per pound. Pictures depict the method used.
Cherries

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Blueberry Juice

http://www.durgan.org/URL/?NZKIF 4 August 2014 Blueberry Juice
Twenty nine liters of blueberry juice was made from 35 pounds of U pick blueberries. Kent Kreek Farm, Simcoe, ON. Berries cost $2.75 per pound. The juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated picture depict the process.

Thirty Five Pounds

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Vegetable Juice

http://www.durgan.org/URL/?SWHUT 2 August 2014 Vegetable Juice
Eight vegetables from the garden were made into juice. The vegetables were celery,eggplant,carrots,onion,beets,pepper,beans and garlic.After processing the eleven liters of juice was pressure canned at 15 PSI for 15 minute for long term storage at room temperature. Annotated pictures depict the method.
Pot

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Preserves to date 2014

Preserves to date 2014
http://www.durgan.org/URL/?ZQHOP 15 August 2014 Beans Cucumber Juice
http://www.durgan.org/URL/?TLFGK 12 August 2014 Sugar Beet Fruit Leather
http://www.durgan.org/URL/?QXHNH 10 August 2014 Vegetable Juice
http://www.durgan.org/URL/?AGNPW 6 August 2014 Cucumber Tomato Juice
http://www.durgan.org/URL/?NZKIF 4 August 2014 Blueberry Juice
http://www.durgan.org/URL/?UDKNV 5 August 2014 Cherry Juice
http://www.durgan.org/URL/?SWHUT 2 August 2014 Vegetable Juice
http://www.durgan.org/URL/?MJGFJ 31 July 2014 Corn Preservation
http://www.durgan.org/URL/?OKFOS 30 July 2014 Blueberry Juice
http://www.durgan.org/URL/?CQSLE 29 July 2014 Sweet Cherry Juicing
http://www.durgan.org/URL/?ANQXT 28 July 2014 European Gooseberry Juicing.
http://www.durgan.org/URL/?SATFZ 27 July 2014 Blueberry Juice
http://www.durgan.org/URL/?PLEUN 26 July 2014 Vegetable Juice
http://www.durgan.org/URL/?LTKEO 24 July 2014 Vegetable Juicing
http://www.durgan.org/URL/?LBPGV 22 July 2014 Carrots processed for juice.
http://www.durgan.org/URL/?GJWDW 22 July 2014 American Gooseberry
http://www.durgan.org/URL/?ACKRG 21 July 2014 Black Currant.
http://www.durgan.org/URL/?IDDLX 15 July 2014 Black Currant Juice
http://www.durgan.org/URL/?KEZMR 15 July 2014 Cucumbers Juicing
http://www.durgan.org/URL/?GXPHS 13 July 2014 Black Currants
http://www.durgan.org/URL/?LDKQB 10 July 2014 Garden Vegetable Juicing
http://www.durgan.org/URL/?EIGDL 7 July 2014 Haskap Juice
http://www.durgan.org/URL/?TDBCB
5 July 2014 Purslane Juicing
http://www.durgan.org/URL/?PQOEH 1 July 2014 Garden Produce Juicing
http://www.durgan.org/URL/?GOJJG 24 June 2014 Juicing Greens
http://www.durgan.org/URL/?VEZPS 19 June 2014 Vegetable Juicing
http://www.durgan.org/URL/?GAGAB 4 June 2014 Juicing Garden Vegetables

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Corn Preservation

http://www.durgan.org/URL/?MJGFJ 31 July 2014 Corn Preservation
Ninety six corn cobs was processed into 18 liters of pressure canned juice at 15 PSI for 15 minutes for long term storage. The kernels were removed from the cobs and cooked for about 15 minutes, beat into a slurry, strained through a food mill, whose output was put through a Champion Juicer. the gross fiber was discarded.The end product may be used as a juice or base for soups.
Removing Kernels

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Blueberry Juice

http://www.durgan.org/URL/?OKFOS 30 July 2014 Blueberry Juice
Fifteen pounds of blueberries were picked and made into eleven liters of juice. Double the amount was required but it started to rain so left the area.There was no residue after blending probably due to the quality of the berries. Pictures depict the juicing procedure.

Texture of juice

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Sweet Cherry Juicing.

http://www.durgan.org/URL/?CQSLE 29 July 2014 Sweet Cherry Juicing
Twenty pounds of frozen, pitted, sweet cherries were purchased at $1.60 per pound and processed into nine liters of juice, which was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. There is little gross fiber in cherries so screening can be dispensed with if one is not fussy.Simply blending into a slurry is probably sufficient.
Cooking

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European Gooseberry

http://www.durgan.org/URL/?ANQXT 28 July 2014 European Gooseberry Juicing.
Twenty pounds of European gooseberries were harvested from one bush and made into 12 liters of juice, and pressure canned at 15 PSI for 15 minutes for long term storage.The only residue from the process was a few seeds, which were discarded. Annotated pictures depict the process. The berries were picked by raising the thorny fruiting stalk with a gloved hand and plucking the berries with the free hand.The thick output of the Champion Juicer will be used as a separate dessert.
Picking

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Collecting Garlic Seed

http://www.durgan.org/URL/?MRFRA 28 July 2014 Collecting Garlic Seed
Four garlic plants were left in the ground after harvesting the main crop to form seeds. The seeds ripen and fall so the seed head was wrapped in gauze to prevent dispersal until harvested. After harvest the seeds will be further dried and planted in October in my Zone 5.There are two plants of Porcelain, no name, which is my own grown year after year, and two plants of Music grown this year.

Gauze Wrapping Seed Head.

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Blueberry Juice

http://www.durgan.org/URL/?SATFZ 27 July 2014 Blueberry Juice
Blueberries are in season in my area. There are many local U pick farms. Today 33 pounds of choice berries were picked at Kent Kreek Farm in Simcoe, ON. The berries were priced at $2.75 per pound. Twenty three liter jars of juice was produced. The berries were processed in two batches. Seven liters of water was added to the berries in the pot and the berries ere cooked until soft. The cooked berries were blended into a slurry. There is little gross fiber in blueberries and they may be canned at this point, but I strain the slurry to remove any coarse material, which is very little. The residue from the screening was put through a Champion Juicer (not shown), which produces a fine pudding or it may be mixed with the main juice. The product was then pressure canned in liter jars at 15 PSI for 15 minutes for long term storage at room temperature.

Preparing to cook.

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