18 July 2016 Kitchen Knife

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Recently in a discount store a single knife was displayed in a bargain box. Price was eighty cents. It was purchased, since the cutting blade structure was unknown to the purchaser and the price was minimal. Upon testing it at home it was found the knife cut a fresh tomato perfectly. It appears to be welcome addition in the kitchen. The only marking on the knife is: TODAY’S KITCHEN STAINLESS STEEL. It could not be found on the Internet after a perfunctory search.

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17 July 2016 Garden Pictures

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Took garden pictures for posterity. My garden is excellent considering there was no rain of significance since the beginning of May. I water plants roots on my designated day due to city water restrictions. Grass is ignored. There are few bugs except for the Colorado Potato Beetle, severe infestation, and the Japanese Beetle appeared about a week ago. I pick them off the potato plants. The quantity of produce from my beds is astonishing. Pressure canning a slurry is my main preserving method, which translates into a palatable drinkable juice. Durgan’s Method if you like, since I am the only person doing it.

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15 July 2016 Outdoor Burner

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Purchased an outside burner for preparing my produce for canning. It is around 50,000 BTU and fueled by propane. There is one control near the hand tank connection for regulating heat. It also has a wind guard. My old burner was deteriorating after about ten years of use. Cost was around $100.00 Canadian.

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15 July 2016 Vegetable Juice

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Some garden vegetables were made into seven liters of juice. The ingredients were carrots, parsnips, cucumbers, and beets. Procedure was to wash, cut into small pieces, cover with water, cook until soft, hand bend into a slurry, strain through a 2 mm food mill mesh, place in liter jars. Pressure can at 15 PSI for 15 minutes for long term storage. Usually the residue from the food mill is put through a Champion Juicer but the amount was so small that this step was eliminated.

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14 July 2016 Garlic

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The garlic was serviced to produce Bulbils, and Rounds for planting in October 2016. The row of bulbils planted in 2015 produced 40 rounds, which will planted to produce first year garlic which is always slightly smaller than the product from a mature clove, and usually fewer cloves.

The bulbil row has died off and finding the small rounds takes a bit of sifting soil. One bulb produced from a round was pulled and photographed. The cloves of this bulb will be planted in October 2016 and will produce a normal sized bulb, a clone of the original. Needing seed, a few of the seed or bulbil pods were wrapped in gauze until maturity to prevent seed dispersal as they dry.

To clarify: A clove is planted in October, Zone 5, and this produces a normal sized clone of the original bulb. It is usually harvested in July of the following year. This is the usual method of growing garlic.

My garlic also produces scapes, most hard neck garlic does, which are the long finger which produces the seed pod at the end. Scapes are often cut and utilized, but if left on and allowed to mature the pod at the end produces a pod with many seeds called bulbils. The bulbils can be planted and will produce a single small bulb called a round. The round planted the succeeding year will produce a slightly smaller bulb than the original. The cloves of this bulb when planted will produce a normal sized bulb exactly a clone of the original

No new garlic is ever produced. The plants are asexual.

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14 July 2016 Potato Salad

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A potato salad was made utilising garden vegetables, namely Yukon gold potatoes 4 pounds, celery, and onion. Eggs were purchased from a local farmer. The dressing was made using canola oil ad egg yolks yesterday. Potatoes were baked. Paprika was liberally used and salt to taste.

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13 July 2016 Salad Dressing

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I wanted to make home produced salad dressing for potato salad. I studied several procedures on the internet and modified to suit my needs.

Ingredients are three egg yolks, a tablespoon of white vinegar, a cup of Canola oil, a teaspoon of sea salt.

The egg yolks and vinegar were beat together to form an emulsifier, the oil was added in stages and beat to make the consistency required. The salt as a condiment was added at the end of the process. Most procedure used a hand whisk for processing. I used a hand blender which made the process almost instantaneous. The finished product can be stored for two or three days in the refrigerator.

Different oils will be used in the future and the addition of other condiments, but the basic procedure is now established.

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13 July 2016 Gooseberry (Juice)

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My European gooseberry bush (Ribes uva-crispa) was harvested today and yielded 15 pounds of prime fruit. The fruit was processed into eleven liter jars of pressure canned juice. The juice is slightly tart which could be modified with sweetener if desired. Pictures depict the processing.

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12 July 2016 Black Currant (Juice)

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Four liters of pressure canned juice was made from berries picked from my second black currant bush. A liter of berries makes one liter of juice. Swiping the berry laden branch across a mesh screen was the picking method used. Processing was add one liter of water for each pound of berries, cook until soft, blend into a slurry, screen through a food mill 2 mm mesh screen, place in liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature.

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11 July 2016 Cherry Juice

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The one Tehranivee Sweet Cherry tree in my home garden was harvested today and produced 40 pounds of cherries. The cherries were processed into 18 liters of pressure canned juice for long term storage at room temperature. Process was to remove the pits, cover with water, cook until soft, blend into slurry, strain through a food mill of 2 mm mesh screen.This residue was put through a Champion Juicer to extract maximum nutrients. Each liter of juice contains about 2 pounds of cherries. Some pitted cherries were set aside to make milk shakes in the blender.

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