20 September 2019 Concord Grape Juice

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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.

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15 September 2019 Sweet Potatoes

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The last of the sweet potatoes were dug. One was dug abut a week ago and the total weight from four plants was about 15 pounds. Good quality.
They are dried a bit and stored in the root cellar and used as required.

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13 September 2019 Tempeh Chickpea

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Chickpea tempeh was prepared for fermentation. Picture depict the procedure. Wash, dehull, cook, acidity, mix starter, place in cotton lined mold, place in fermenter set at 31C for 36 hours. Another picture will be added at end of fermentation.

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Chickpe tempeh fermenting.
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Chickpea tempeh has been fermenting about 40 hours. It will be left for about another 24 hours to insure a deep ferment. It is slower to ferment than soy tempeh by about half.

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Chickpea batch is finished processing.
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This is after about 50 hours fermenting. It is important to mix the starter carefully to touch each pea, since they are so large the mycelium fibers cannot cross the gaps in some cases. Hence some areas do not gt the benefit of the mycelium.

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11 September 2019 Processing Garlic

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Garlic processing. Removing skins from garlic can be an onerous job particularly if numerous bulbs are involved. Also garlic to be utilized should be crushed and set aside to mature for at least fifteen minutes after being crushed. I use a simple tortilla press to facilitate processing.
The cloves are separated from the bulbs, partially crushed, and the skin removed.Then placed in a chopper and crushed finely, set side for about 15 minutes and used as required.
There are various internet methods of removing the garlic skin but all are inadequate IMO.

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11 September 2019 Tempeh Soy

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Tempeh was made. Pictures annotated depict the method.

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Picture after 24 hours fermenting at 31C. It will be allowed to fermnt another 12 hours before stopping fermenting. Perfect tempeh.

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After 36 hours fermentation
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4 September 2019 Tomatoes (Juicing)

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Twenty four pounds of tomatoes were made into 9 liters of pressure canned juice. Pressure canned was done at 15 PSI for 15 minutes. Each liter has about 2.5 pounds of tomatoes. The tomatoes were cooked using their inherent juice no water added. Annotated pictures depict the process.

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3 September 2019 Elderberry(Sambucus canadensis)

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Elderberry are ripe in the wild. My neighbor had one bush and I picked the berries and processed them. They make a quality juice.
Process is: remove the berries from the substrate using a small mesh screen, wash, cover in water,cook about 20 minutes, strain through a 2mm mesh screen to remove the seeds. The juice is clear and pleasant to drink.

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3 December 2019 Niagara Grapes (Juicing)

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Eleven pounds of Niagara Grapes from my one garden vine were made into 6 liters of pressure canned juice. The juice is slightly tart but pleasant.The vine foliage suffered from some Japanese beetle damage.The grapes were good quality with few damaged. Pressure canning was done at 15 PSI for 15 minutes. Annotated pictures indicate the detailed process.

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2 September 2019 Blackberry versus Raspberry (Difference)

2 September 2019 Blackberry versus Raspberry (Difference)

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The easiest way to tell the difference between the two is by the core, where the stem attaches to the berry. Blackberries will always have a white core, whereas black raspberries are hollow in the center (just like raspberries).

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2 September 2019 Blackberry versus Raspberry (Difference)

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