http://durgan.org/2016/October%202016/6%20October%202016%20Tomato%20Plants/HTML/ 6 October 2016 Tomato Plants.
Frost is eminent in my area and there are many green tomatoes, 2 bushels, so they were removed and will be sorted and placed in containers in a dark relatively cool room to extend their life. The vegetation was removed and shredded using a 10 HP MTD chipper/shredder and put in the compost pile.The growing area will be rototilled, fertilized with compost, and layered with wood chips ready for Spring planting.
Green tomato ripening containers.
http://durgan.org/2016/October%202016/7%20October%202016%20Green%20tomato%20ripening%20containers./HTML/ 7 October 2016 Green tomato ripening containers.
Plastic containers 6 by 12 inches were used to place eight tomatoes in one layer for ripening in the cold room. The tomatoes are readily accessible and can be culled almost at a glance if deterioration
http://durgan.org/2016/October%202016/4%20October%202016%20Pawpaw%20%28Asimina%20triloba%29/HTML/ 4 October 2016 Pawpaw (Asimina triloba)
Today cutting the grass around one of my two Pawpaw trees, a fruit was espied under the tree and I had my first view of a pawpaw fruit. I never saw any others all during the summer. Two trees from bare root stock were planted in 2007. They were about six years growing at the time. The last two years there were flowers but they all fell off and there was never any fruit. The fruit is soft, and pleasant tasting. I took pictures and am going to try to propagate from the seeds obtained. I suspect my area Zone 5 is about the upper limit for this cultivar. Both trees grow well and have much large leaf vegetation
http://durgan.org/2016/October%202016/1%20October%202016%20Pumpkin%20Seeds/HTML/ 1 October 2016 Pumpkin Seeds
The seeds from a 20 pound pumpkin were processed by removing the hulls leaving a most desirable, nourishing paste. Pumpkin seeds are touted to be highly nourishing but the hulls are difficult to remove, hence their use is limited. It was found by accident that processing cooked seeds through the Champion Juicer completely separated the pith from the hulls. Pictures depict the process. Unfortunately access to seeds is limited.
http://durgan.org/2016/October%202016/1%20October%202016%20Pumpkin%20Juice/HTML/ 1 October 2016 Pumpkin Juice
A 20 pound pumpkin, cost $5.00, was changed into 16 liters of pressure canned juice, and the seeds were processed separately. Process was to wash, remove the seeds, cut into small pieces to facilitate cooking, add to cooking pot with a liter of water for each pound of pumpkin, cooked until soft, blended into a slurry, Strained through a 2 mm mesh food mill, poured into liter jars and pressure canned at 15 PSI for 15 minutes. The complete pumpkin was processed in two batches including the outer skin. The juice is like most other juices and is not a thick puree due to the amount of water added to the process, hence there is little likelihood of bacteria forming in storage, which seems to be a concern from Internet perusal. The juice is not sweet and is touted to have health benefits.
http://durgan.org/2016/September 2016/29 September 2016 Apple Juice/HTML 29 September 2016 Apple Juice
A bushel,40 pounds, of Gala apples was purchased for $20.00. They will be processed into juice and this post is depicting doing the first 20 pounds. Fifteen liters of juice was obtained which includes 12 liters of water to make a drinkable texture. Each jar of juice contains about 1.3 pounds of apples about five. Each apple was wiped with wet cloth to remove any ‘cids residue. The stem was removed, and the apple was cut into quarters to facilitate cooking. The apples were cooked until soft and blended into a slurry, which was strained in a food mill using a 2 mm mesh screen. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes. Picture depict the process.
http://durgan.org/2016/September%202016/30%20September%202016%20Apple%20Juice/HTML/ 30 September 2016 Apple Juice
Processing the remainder of the bushel. Twenty one liters of juice was obtained. Pictures depict the process.
http://durgan.org/2016/September%202016/28%20September%202016%20Horseradish/HTML/ 28 September 2016 Horseradish
The second garden horseradish plant was dug and processed for making horseradish condiment. My intent was to process into powder and make the condiment as required to have it fresh, but I found it impossible to dehydrate so abandoned the attempt and referred back to the tried an true method. The roots were washed in a home clothes machine, this is sufficient for the operation. The discoloration is swamped and not visible. The small root pieces were blended in a tall container with a hand blender. Water and vinegar are the conventional liquids used. After blending the excess liquid is removed. The very hot tasting condiment is kept in a closed jar in the refrigerator and keeps for 2 to 3 weeks without deteriorating. The excess roots were vacuum packed for storage. Vacuum packed produce must be stored in the freezer for long term and in the refrigerator for short term. Vacuum is not a storage/preserving method. Pictures depict the process.