3 September 2022 Concord Grapes

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Drove to a Concord grape farm to determine the quality of the concord grapes.Tatleytown Road HAMILTON, ON. They looked fine and will be ready to harveSt in about two weeks at $22.00 per bushel pick your own. Zone 5. I need 6 bushels to make pressure canned juice.

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2 September 2022 Tomato (Processing)

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Five liters of garden tomatoes were processed into juice for Winter long term storage. Process: Wash, smaller pieces, cook, strain, pressure can at 15 PSI for 15 minutes. Two liters of water was added to maka drinkable and to facilitate cooking. Pictures indicate method. My hand blender quit so bought a new one 250 dollars a BAMIX original.

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27 August 2022 Tomato (cucumber) Pressure Canning

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A few garden tomatoes and cucumbers were made into 13 liters of pressure canned juice. Method: Wash, cook slurry, strain 2 mm mesh, pour juice into one liter jars, pressure can in batches of seven.

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Pressure Canning (My Method)

Pressure Canning (My Method)

My Method of Pressure canning.
Only plant material is pressure canned.The produce to be canned for long term storage at room temperature is:

Grapes removed from green substrate by swiping the cluster over a chicken wire home made mesh screen, Washed, grapes added to a large cooking pot, covered with water to make a drinkable texture. Cooked until soft, about 20 minutes. When soft, blended into a homogeneous slurry with a hand blender.The slurry is then strained through a food mill or screen usually about 2mm mesh.The residue from the food mill or screen is usually put through a Champion Juicer to recover the maximum nutrients. This product usually a small amount makes a fine soup base or can be mixed with the food mill juice.

The juice obtained is them placed in liter jars,which are placed in the pressure canner. The pressure canner, a Presto, handles 7 one liter jars per batch.The canner is set for about 50 minutes, without the rocking weight in place until steam pours vigoursly out the vent. This usually takes about 30 minutes or more.Then the weight is installed and when it starts to rock indicating 15 PSI, the 15 minute timing commences.At the end of the timing interval, heat is turned off and the pressure cooker is allowed to cool naturally.Lids are checked for seal and any not sealed are re-pressure canned with a new lid, or the jar of produce is used within a few days.I reuse the lids if not damaged and the failure rate is similar to using new lids each time, very minimal.

Water in the pressure canner is 3 liters. The gasket surface is lightly oiled by running the finger over the surface with kitchen vegetable oil. This extends the life of the gasket to years before replacement is required.The lid of the pressure canner should never be used like the lid on a normal pot. Such will overheat the gasket and dry it out, and will necessitate early replacement.

Th chosen, 15 PSI and 15 minutes, is justified as being an overkill method and the product is not considered, since it is of the same overall homogeneous texture in every case due to being blended into a slurry.

I have processed over 2000 liter jars of virtually most food produce and ingested all with no spoilage or ill effects. Use the method at you discretion.

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25 August 2022 Harvest Yukon Gold

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Twenty pounds of Yukon Gold potatoes were harvested from 20 plants.The size was generally palm size and perfect samples with no hollow centers or insect damage. One was steamed and was perfect. The production was low but they had no care except planted 2 inches deep and a foot apart in the row. The row was not hilled and no potatoes appeared above ground.These stored in the root cellar will keep until about April 2023. I have a total of 42 pounds for Winter storage.

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24 August 2022 Potato Harvest

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Dug one row of potatoes 22 pounds. About 18 plants. I separated the larger ones out. Quality potatoes.I have them listed as Superior, but that is doubtful,since they are not white. I still have one more row to dig Yukon Gold.They are stored in the cold room.

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About 15 September Concord grape juice will be made. My method is unique. I demonstrate here showing previous method in the past. I utilize the whole grape.?
20 September 2019 Concord Grape Juice?
Posted on 09/20/2019 by Durgan
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Twenty pounds of one vine concord grapes was made into 11 liters of pressure canned juice. The brix of the grapes was 16. Processing procedure was wash, remove grapes from substrate by swiping across a mesh,place in cooking pot, make into a slurry, strain 2mm mesh to remove seeds, pressure can at 15 psi for 15 minutes for long term storage.
dsc_3139_std.jpg
James D Young
134 Childerhose Cr
Brantford, ON Canada
N3P1Z6
Ph 519 717 4681
durgan@primus.ca
Journal: http://durgan.org/2011/

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21 Augst 2022 Remove cherry pits.

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My method is to removing many at a time, The drawback is the cherries are a mash no longer identified which satisfies most cooking applications.

Method 1.There are indivual pliers for removing pits indivually which is slow and tedius. But the cherrie are left more or less complete.

Method 2. Cook until soft, mash to separate the pits, Wipe the cherries across a screen, mesh slightly smaller than the pits purchased in a hardwars store. The pits stay on the screen and the membranes passes through. Pictures indicate this method.

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21 Augst 2022 Cucumbers Processed

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About 20 pounds of garden cucumbers were processed into 10 liters of pressure canned juice. Process was: wash, cut into smaller pieces, cook for 25 minutes and make a slurry,Strain to remove seed, fill liter jars batches of seven, place in pressure canner and cook at 15 PSI for 15 minutes for long term storage at room temperature.
Annotated picture depict the process.

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18 August 2022 Watermelon Processed

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Made four liters of watermelon juice. I used the rinds since it is touted to have nutrients. The skin was removed due to not known if it had been sprayed.Process was cut into smaller pieces, cooked until soft and beat into a slurry. Strained not much residue,Placed in liter jars and pressure canned at 15 PSI for 15 minutes. Pictures delineat the process.

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