http://durgan.org/2016/September%202016/18%20September%202016%20Hot%20Chili%20Peppers/HTML/ 18 September 2016 Hot Chili Peppers
Hot chili peppers from my four plants have been picked as they ripened over the last month and sun dried in the greenhouse. To further process them they were dried more in the dehydrator. The dried peppers were then beat into a fine powder in the blender. The powder is stored in a sealed jar and dispensed and used as required in a salt shaker. They keep their flavour and heat for several years. A little goes a long way.
http://durgan.org/2016/September%202016/18%20September%202016%20Pear%20Juice/HTML/ 18 September 2016 Pear Juice
The remainder of my pears (40 pounds) were ripe enough to make into juice. From this 40 pounds 28 liters of juice was obtained. About liter of water was added for every two pounds of pears to make a drinkable consistency. From the 60 pounds of pears purchased a total of about 42 liters of juice was obtained. Forty liters were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. There is very little residue from the straining. The juice is quite sweet. Pictures depict the procedure.
http://durgan.org/2016/September%202016/17%20September%202016%20Bartlett%20Pear%20Juice/HTML/ 17 September 2016 Bartlett Pear Juice
Eighteen pounds of Bartlett pears were ripe and made into 12 liters of pressure canned juice. Ripeness was determined by a slightly soft neck and a decidedly yellow color. The stem was removed and the fruit quartered for cooking. A liter of water for each two pounds of fruit was added to make the liquid suitable for drinking. After cooking until soft about 20 minutes, the fruit was blended into a homogeneous slurry. The slurry was passed through a food mill with a 2 mm mesh screen. The obtained juice was then put into liter jars and pressure canned in batches of seven, the capacity of the pressure cooker. Pressure was 15 PSI for 15 minutes. The fruit doe not ripen at the same time. This first batch has been off the tree four days and the remainder of about 40 pounds is still not ripe. The fruit must be checked and culled daily. About three pears weigh in at a pound.
http://durgan.org/2016/September%202016/16%20September%202016%20Sweet%20Potato%20Juice/HTML/ 16 September 2016 Sweet Potato Juice
Seven pounds of the smaller sweet potatoes were made into seven liter of pressure canned juice. The slurry had very little gross material so it was only strained through the 2 mm mesh on the food mill. Seven liters of water was added to the cooking pot to make a drinkable juice. One pound of sweet potatoes to each liter of juice. The larger sweet potatoes were stored and will be used fresh. Pictures depict the juicing procedure.
http://durgan.org/2016/September%202016/15%20September%202016%20Sweet%20Potato%20Harvest/HTML/ 15 September 2016 Sweet Potato Harvest
My ten sweet potato plants were harvested. This is my first attempt at growing sweet potatoes under reasonable conditions. Eight of the plants were from slips purchased from a site on the internet. Two purple ones were from slips from a supermarket grown by myself. The supermarket slips were longer growing hence accounts for their larger production. The total weight was 31.5 pounds from ten plants or an average of 3.15 pounds per plant. With good growing conditions extrapolating my results an expectation from each plant would be about 6 pounds in a home garden. All the new tubers were centered around the planted slip in a diameter of about 12 inches. The vegetation covered a very large area and was very healthy. It was removed before digging the tubers. Some of the tubers were disfigured by an insect or rodent. This was simply cut away. The tubers were placed in a hot greenhouse and will be allowed to cure or condition for about ten days, then stored in my root cellar. One tuber was baked and is shown with these pictures. It was most pleasant to eat.
http://durgan.org/2016/September%202016/15%20September%202016%20Sweet%20Potato/HTML/ 15 September 2016 Sweet Potato
The first sweet potato was dug this year to check on growth. The one potato weighed 463 grams an is purple red of excellent quality. The slip for this plant was grown from a submarket potato. The patch of 8 feet by 10 feet is completely overgrown with the vines, which are growing up the rabbit protective fence. The vines are all green not dying off, but I will cut and dig the potatoes from the ten plants
http://durgan.org/2016/September%202016/14%20September%202016%20Brussel’s%20Sprouts/HTML/ 14 September 2016 Brussel’s Sprouts (Juicing)
Eight plants of Brussel’s Sprouts (four pounds) were harvested for the small buds or cabbages and made into 5 liters of pressure canned juice. The spout quality was poor since I planted the wrong types. The best type for my area is Jade Cross, but I purchased what was available and had a poor harvest. Pictures depict the juicing procedure.
http://durgan.org/2016/September%202016/14%20September%202016%20Shelling%20Corn/HTML/ 14 September 2016 Shelling Corn
A bushel of Indian Corn cobs had the kernels removed using a manual Corn Sheller. A total of 23 pounds was obtained, which was winnowed, and set to dry in a screened container. It must be very dry for storage or it molds. Pictures depict the process.
http://durgan.org/2016/September%202016/13%20September%202016%20Mulch%20Compost/HTML/ 13 September 2016 Mulch Compost
My garden beds are being prepared for the 2017 growing season. As the remaining produce is harvested the beds are rototilled mixing the remaining wood chip mulch, to stir up bugs and to destroy weeds. A layer of grass clipping is applied along with compost. This will help to retain moisture and possibly give some food for earthworms. The grass clipping are from two neighbor yards and are partially composted. My clippings are left where thy are cut. In early Spring the area will be rototilled prior to planting. Conditioning the garden bed is an ongoing process.
http://durgan.org/2016/September%202016/12%20September%202016%20Tomato%20Juice/HTML/ 12 September 2016 Tomato Juice
Twenty five pounds of tomatoes were picked and made into 10 liters of juice, pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Pictures depict the highlights of the process. The garden season is coming to the end for this year, and tomato quality is falling off.