http://www.durgan.org/2015/August%202015/19%20August%202015%20Tomato%20Juice/HTML/ 19 August 2015 Tomato Juice
Forty pounds of tomatoes picked today and cooked in their own juice was made into 14 liters of juice. Each liter is about 2.8 pounds of tomatoes.The tomatoes were quartered, cooked about 20 minutes, blended into a slurry, put through a Victoria electric strainer. The residue output of the Victorio was put through a Champion Juicer to extract maximum nutrients.The juice was put into liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.A couple of ripe peppers was added since they were available.
http://www.durgan.org/2015/August%202015/17%20August%202015%20Garlic%20Revisited/HTML/ 17 August 2015 Garlic Revisited
Preparing a bulb of garlic for use as a garnish on a baked potato. To obtain maximum nutritional benefits from garlic it should be crushed and allowed to settle for at least 15 minutes or longer.A tortilla press is ideal.Each separate clove with skin intact was pressed. The skin is separated easily.A piece of soft bread was utilized to sop up any juice on the press surfaces. The pressed garlic was allowed to sit for 15 minutes, then fried in butter at low heat for about 10 minutes. This will be used as a garnish for a baked potato. The press need be oiled lightly to prevent rusting.This simple process will encourage more consumption of garlic, which is possibly a plus.
http://www.durgan.org/2015/August%202015/16%20August%202015%20Pure%20Tomato%20Juice/HTML/ 16 August 2015 Pure Tomato Juice.
Twenty nine pounds of tomatoes picked today was made into 14 liters of juice, storwd in liter jars. The tomatoes were cooked in one pot with one titer of water added to facilitate cooking. The jars were pressure canned in batches of seven for long term storage at room temperature. Pressure canned was 15 PSI for 15 minutes. No fuss and no muss.
http://www.durgan.org/2015/August%202015/13%20August%202015%20Eggplant%20Tomato%20Onion%20Juice/HTML/ 13 August 2015 Eggplant, Tomato,Onion Juice
Twenty seven pounds of tomatoes,four pounds of eggplant and 3 pounds of onions all from the garden were made into a slurry basically juice.Some dill, basil and parsley was added for flavor. Process was to cut into smaller pieces,cover with water, cook in two batches until soft about 20 minutes, blend into slurry, strain through a Victorio mill, then this residue put through a Champion Juicer. Twenty liters of juice was placed in jars and pressure canned at 15 PSI for 15 Minutes for long term storage at room temperature.
http://www.durgan.org/2015/August%202015/12%20August%202015%20Red%20Pontiac%20Potato/HTML/ 12 August 2015 Red Pontiac Potato
Second Red Pontiac Potato dug, weight was 6.4 pounds, which is excellent. The vegetation is almost dead, so further growth of tubers is inhibited.
http://www.durgan.org/2015/August%202015/12%20August%202015%20Garlic%20Crushing/HTML/ 12 August 2015 Garlic Crushing
To obtain maximum nutritional benefits of garlic it should be crushed for a minimum of 15 minutes prior to use.Garlic crushers are almost useless, in that they are usually too small for the clove and are difficult to clean. I have a tortilla press so decided to use it. It works well and is quick.To remove the skin of the cloves a Folgers coffee container is used, since it has ridges inside which bump the clove when shaken and loosens the skin.The crushed garlic was fried at low heatin butter in a cast iron frying pan. This particular batch was used to garnish a baked potato. Photos depict the process.
http://www.durgan.org/2015/August%202015/12%20August%202015%20Garlic%20Trimming/HTML/ 12 August 2015 Garlic Trimming
Garlic has been drying in the shed for about two weeks and dry enough for trimming the stalks and roots for storage. The garlic is stored in an open well ventilated container in the cold room and keeps for about six months. There were 13 pounds around 75 bulbs. About 100 cloves, 5 or 6 cloves per bulb, were chosen for the seed for the 2015/2016 crop. For reference seven bulbs constitute a pound. The bulbils from one hardneck bulb was removed from the ground and the seeds collected. The gauze around the seed head is to prevent the seeds from dispersal as they dry and ripen. The seeds take a long time to mature and if collected too early they are not viable.A few elephant garlic were also processed.The seeds of the elephant are not mature yet.
http://www.durgan.org/2015/August%202015/9%20August%202015%20Enhanced%20Tomato%20Juice/HTML/ 9 August 2015 Enhanced Tomato Juice
About ten pounds of tomatoes were made into 12 liters of enhanced juice. Enhanced since celery, beets, pepper and basil was added. Beets enhance the red color.Usually for batch of juice 15 to 20 pounds of tomatoes are ideal.
http://www.durgan.org/2015/August%202015/8%20August%202015%20Garlic%20Clove/HTML/ 8 August 2015 Garlic Clove
This is my typical garlic clove.At the garlic festivals I have not encountered better. This is hard neck and the name is not known. I select the best bulbs for seed each year, but also am growing bulbils now for seed. It has a strong biting, garlic flavor, meaning it is not pleasant to eat raw, since it burns somewhat.The clove skin is slightly colored purple near the base, but the clove is perfectly white after the skin is removed.The largest clove is 31 grams and the total bulb weight is 117 grams.
http://www.durgan.org/2015/August%202015/7%20August%202015%20Tomato%20Juice/HTML/ 7 August 2015 Tomato Juice
Twenty two pounds of tomatoes were picked and processed into eleven liters of tomato juice. The tomatoes were washed, cut into quarters, added to a pot with four liters of water,cooked until soft about 15 minutes, blended into a slurry, put through a Victorio Strainer, the residue of which was processed through a Champion Juicer to extract all nutrients.The juice sans seeds ans skins was placed in liter jars and pressure canned at 15 PSI for 15 minutes for storage.