7 October 2017 Red Delicious Apples Processed

http://durgan.org/2017/October%202017/7%20October%202017%20Apples/HTML/ 7 October 2017 Red Delicious Apples Processed into juice. Apples are in season now.Two bushels of Apples were purchased ($20.00 per bushel),and will be made into juice. Each half bushel of apples produces about 15 liters of juice. The apples purchased were Crimson Crisp, Blondee, Red Delicious, and Gala. The apples were all seconds. Only the Red Delicious were processed today due to time restraints. Pictures delineate the process.

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23 September 2017 Concord Grapes

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Concord Grapes were being offered for sale in my area. They appear perfect if a little late. Price $20.00 per bushel about 40 pounds, pick your own. I use around 100 or more pounds for making simple juice with just a touch of water added to make the texture drinkable. Method of producing the juice is unique. The grapes are removed from the green substrate via swiping across simple nylon screen about one square inch opening. Just so the grape falls through. The hand blender agitate and basically make a slurry of the cooked grape. I drink some daily until it lasts. It keeps well after pressure canning in one liter jars.

Concord Grape Juice
26 September 2017 Concord Grape Juice
There are 6 bushels of Concord grapes to process into juice. The pictures depict the process. IMO this makes perfect juice with little effort, also in reasonable sized batches for the small home grower. I will be pressure canning about 160 one liter jars this year.
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The last of the six bushels of purchased Concord are being juiced. From sixty pounds per bushel about 240 liters were obtained of pressure canned juice.

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12 September 2017 Indian Corn

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The small patch of Indian Corn was picked today. It will be dried in the Sun for a few days then the kernels will be removed and dried for storage. The kernels will be nixtamalized and used an ingredient in morning gruel.

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11 September 2017 Tempeh

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With several batches of tempeh produced and looking for improvements, one major change was adding a spoonful of sugar to stimulate the spores and to increase the incubation time to 30 (24) hours to make the texture more dense. The end produce is perfect. It can be reproduced without failures.
Summary of procedure: Five hundred ml of dried soy beans,rinse, boil on stovetop vigorously for 30 minutes, Cool with cold water, rub the beans together to split and to remove skins, flush away the skins. repeat several times, five rubbing/rinsing is about normal. Pressure steam cook the soy beans for 60 minutes one hour at 15PSI. Allow to cool to room temperature and add one tablespoon of vinegar to reduce the Ph slightly.

Two modifications were incorporated: fermenting for 30 hours from 24 hours, This makes the finished product more stiff, meaning handling is facilitated; The other is the addition of one teaspoon or white sugar, which appeared to increase the activity of the starter power.

Each loaf is from 3 to 4 servings for one person. A pleasant high protein food.

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9 September 2017 Pear Juice

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Twenty pounds of ripe pears were selected for pressure canning. Ripeness is determined by finger pressing the pear shoulder and any inward softness is an indication of ripeness. Process: Wash, cut into quarters, cover with water, cook until soft ~20 minutes, strain 2mm mesh, place into liter jars in batches of seven, the pressure cooker capacity. Pressure Can at 15 PSI for 15 minutes. Pears are inherently sweet and they tend to thicken with cooking so adequate water must be added which is slightly covering the cooking pot material. A total of 18 liter jars was processed from 20 pounds of pears, about a pound of pears in each jar. A pound is two to three pears.

http://durgan.org/2017/September%202017/11%20September%202017%20Bartlett%20Pears./HTML/ 11 September 2017 Bartlett Pears. Sixteen jars of juice was made from 20 pounds of ripe Bartlett Pears.Methods are essentially the same.

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7 September 2017 Six Vegetable Juice

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Six mature vegetables; parsnips,beets,celeriac,basil,Brussels sprouts,beans, were processed into pressure canned juice. This was my first experience with celeriac. Weight of each product was; basil one pound, beets six pounds, beans 1.5 pounds, celeriac 2.5pounds, parsnips 3 pounds. Total weight was approximately 14 pounds. The vegetables were covered in water and cooked until soft then blended into a slurry, strained through a 2 mm mesh food mill, the residue strained through a Champion juicer. The liquid was placed into liter jars and pressure canned at 15 PSI for 15 minutes. A total of 13 liter jars were obtained. The pressure canner can accommodate 7 jars, so two runs were required. Annotated pictures delineate the processing.

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5 September 2017 Bartlett Pear

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About two bushels of Bartlett Pears were acquired from two places for making juice. A bushel is 60 pounds. Fifty six pounds were a present from a private garden. Fifty eight pounds dropped fruit were purchased from a commercial grower at 30 dollars a bushel. They have to be ripened off the tree by testing when the shoulder is slightly soft to the touch before processing into juice. It takes about a week to ripen at room temperature. Pears are excellent quality this year.

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3 September 2017 Garlic Juice

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Five hundred grams of hard neck garlic was processed into about 150 grams of juice. Process was to remove the clove skins using a tortilla press. The skins lift off after being crushed. The crushed garlic was put through a Champion Juicer. The residue is dehydrated and will be used as a food garnish. The juice was placed in 10 gram compartments and frozen for a daily serving. I melt one container in my morning coffee. Raw garlic is touted to have some beneficial benefits, and this method is found to be acceptable. I have a large quantity of garlic from my garden.

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2 September 2017 Tempeh

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A new batch of tempeh was produced. A loaf is sufficient for one person for a three or four day supply. The fermenting was for 36 hours at 31C. This makes a firm loaf and is well fermented.
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1 September 20 Sweet Potato Harvest

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Ten sweet potato plants were harvested. The yield was 1.6 pounds per plant or total of 16 pounds. This is below expectations, which is about six pounds. The poor yield is probably due to a cool wet growing season. Each center or slip was marked with a long stake to facilitate digging. Prior to digging all the vegetation was removed. The vegetation is most prolific. The potatoes were placed in the Sun to dry thoroughly before storing in the root cellar.

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