Juices - Page 13

Worth1 · September 14, 2015

Better than store bought.

Worth

Durgan · September 18, 2016

Durgan · September 19, 2016

Quote:

Originally Posted by Starlight

Oh forgot, didn't see a post for strawberry juicing by itself. Do you do them or do they go bad to fast?

http://durgan.org/2016/June%202016/2...%20Juice/HTML/ 23 June 2016 Strawberry Juice

Twenty four quarts\pounds of strawberries were picked at a cost of $2.00 per quart and made into 19 liters of Pressure canned juice. Process was to remove ends, place in cooking pot, cover with water about seven liters, bring to a boil and blend into a slurry. Put through food mill screen 2 mm mesh. There was little residue and this step could be eliminated. The juice was placed in liter jars (19) and pressure canned in batches of seven. The pressure canning was 15 PSI for 15 minutes for long term storage at room temperature. A quart or liter of berries weight about one pound. Each liter of juice contains about 1.2 pounds or a quart/liter of berries. The juice has a slight tart taste, since strawberries are not very sweet.

Durgan · September 28, 2016

http://durgan.org/2016/September%202...0Juicing/HTML/ 25 September 2016 Concord Grape Juicing
Sixty four pounds of grapes were picked from a commercial farm near Stoney Creek,ON. Cost was $20.00 per bushel. The grapes were excellent quality. They were made into 35 liters of juice and pressure canned at 15 PSI for 15 minutes for long term storage in batches of seven, the capacity of the canner. My method is singular and unique in that I slurry the grapes then strain. The conventional method is to extract the juice by the steam method. Pictures depict the procedure.

Durgan · September 29, 2016

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.

korney19 · September 29, 2016

Quote:

Originally Posted by Durgan

Watcha gonna do with them all? Some sound almost... gross! Like cucumber juice, eggplant juice, purslane juice, rhubarb juice, etc. You sound like an old-timer, is this your "fountain of youth?"

korney19 · September 29, 2016

Quote:

Originally Posted by FaithHopeLove

What would one do with blackberry juice?

Add vodka...

Durgan · September 30, 2016

Posted on September 29, 2016 by Durgan
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%202...%20Juice/HTML/ 30 September 2016 Apple Juice
Processing the remainder of the bushel. Twenty one liters of juice was obtained. Pictures depict the process.

Durgan · September 30, 2016

korney19.

The purpose of the many juices is so one can ingest more vegetable food in the off season particularly. It is a case of thinking outside the norm.

All the preservation methods have their niche. Very often not very desirable.

I have the time and access to almost all vegetable food in one of the best growing areas in Canada. I grow much in my garden, and buy what I don't grow conveniently at the peak of condition.

My motivation is to some degree, that our commercial food supply does not serve the populace well. The evidence is reflected in the obesity percentages.

Whether food, what we eat, is the route to a healthy lifestyle, fountain of youth if you like, one probably never knows for sure. But we do have some evidence or belief that certain foods are not healthy.

My preservation method is unique, never have I seen it propagated anywhere on the Internet. Even on this forum it is hidden under layers of Sticky, which are an abomination.

Durgan · October 1, 2016

http://durgan.org/2016/October%20201...%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.

Nan_PA_6b · January 28, 2017

Durgan, does your preservation method preserve much fiber for ingestion? For example, we're told it's "better to eat an orange than drink orange juice," even the pulpy stuff.
Nan

Durgan · January 29, 2017

Quote:

Originally Posted by Nan_PA_6b

Durgan, does your preservation method preserve much fiber for ingestion? For example, we're told it's "better to eat an orange than drink orange juice," even the pulpy stuff.
Nan

My juice is the whole fruit. Study some of the processing. All the fiber is present. Cellulose is not fiber. The good fiber is microscopic in size. The gross cellulose is harmful to your gut and can only be utilized by ruminants which have several stomachs and bacteria break the fiber down into nutrients. Humans have one stomach.

For example blueberries are noted for its high fiber content. Utilizing using my method after straining there is absolutely no cellulose fiber in the strainer. Commercial supermarket juice is mostly colored water.

I drink about two liters of the various juices daily.

Worth1 · February 4, 2017

Quote:

Originally Posted by Nan_PA_6b

Durgan, does your preservation method preserve much fiber for ingestion? For example, we're told it's "better to eat an orange than drink orange juice," even the pulpy stuff.
Nan

Six days no answer.
He runs everything through a juicer to get the best of everything.

As for orange juice.
One of the worst things on earth to drink in my opinion.
If I want the good of something I eat it.
It is also why I eat peppers for my vitamin C.
They have more of it than orange juice and less sugar less carbs.
3 times as much dietary fiber in a pepper 1.5 compared to orange juice at .5.
But (eating) an orange is better at 2.5.

Durgan · February 4, 2017

I answer immediately but some nitwit has my posts censored and they only view them about once a month before posting if they are deemed acceptable.

**coronabarb** · February 6, 2017

Not a nice way to talk about Mischka. I'm supposing that's the nitwit you are referring to as I do not have the ability to hold up posts.

September 18, 2016	#182
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Juicing for 2016 This has been a wonderful year for produce. I have over 500 liter jars of pristine plant juices made already. Two hundred and thirty nine (239) liter jars of slurry/juice has been processed to date. This is the consolidation of the processing to date. 27 July 2016. http://durgan.org/2016/May%202016/31...0Rhubarb/HTML/ 31 May 2016 Rhubarb http://durgan.org/2016/June%202016/2...Broccoli/HTML/ 26 June 2016 Broccoli http://durgan.org/2016/June%202016/2...%20Juice/HTML/ 23 June 2016 Strawberry Juice http://durgan.org/2016/June%202016/2...%20Juice/HTML/ 22 June 2016 Vegetable Juice (collards, kale, basil, celery) http://durgan.org/2016/June%202016/1...%20Juice/HTML/ 12 June 2016 Vegetable Juice http://durgan.org/2016/June%202016/5...etables./HTML/ 5 June 2016 Preserving Vegetables. http://durgan.org/2016/July%202016/2...%20Beans/HTML/ 26 July 2016 Cucumber Beans (Juice) http://durgan.org/2016/July%202016/2...%20Juice/HTML/ 24 July 2016 Vegetable Juice http://durgan.org/2016/July%202016/1...%20Juice/HTML/ 18 July 2016 Blueberry Juice http://durgan.org/2016/July%202016/1...%20Juice/HTML/ 15 July 2016 Vegetable Juice http://durgan.org/2016/July%202016/1...oseberry/HTML/ 13 July 2016 Gooseberry (Juice) http://durgan.org/2016/July%202016/1...0Currant/HTML/ 12 July 2016 Black Currant (Juice) http://durgan.org/2016/July%202016/1...%20Juice/HTML/ 11 July 2016 Cherry Juice http://durgan.org/2016/July%202016/1...Currants/HTML/ 10 July 2016 Black Currants (Picking an Juicing) http://durgan.org/2016/July%202016/1...%20Juice/HTML/ 11 July 2016 Cherry Juice http://durgan.org/2016/July%202016/1...Currants/HTML/ 10 July 2016 Black Currants (Picking an Juicing) http://durgan.org/2016/July%202016/9...%20Juice/HTML/ 9 July 2016 http://durgan.org/2016/July%202016/8...%20Juice/HTML/ 8 July 2016 Vegetable Juice (Carrots, beets, collards, broccoli, and basil).ale Basil Juice http://durgan.org/2016/July%202016/7...%20Juice/HTML/ 7 July 2016 Cherry Juice http://durgan.org/2016/July%202016/4...%20Juice/HTML/ 4 July 2016 Purslane Juice http://durgan.org/2016/July%202016/3...%20Juice/HTML/ 3 July 2016 Carrot Beet Celery Basil Juice http://durgan.org/2016/July%202016/3...Tomatoes/HTML/ 30 July 2016 Tomatoes http://durgan.org/2016/August%202016...getables/HTML/ 1 August 2016 Garden Vegetables (slurry\Juicing) http://durgan.org/2016/August%202016...%20Juice/HTML/ 6 August 2016 Tomato Juice 282 liters to date 7 August 2016 http://durgan.org/2016/August%202016...Cucumber/HTML/ 8 August 2016 Cucumber (Juice) http://durgan.org/2016/August%202016...0Juicing/HTML/ 9 August 2016 Eggplant Juicing http://durgan.org/2016/August%202016...0Juicing/HTML/ 9 August 2016 Tomato Juicing http://durgan.org/2016/August%202016...%20Juice/HTML/ 10 August 2016 Vidalia Onion Juice http://durgan.org/2016/August%202016...%20Juice/HTML/ 12 August 2016 Tomato Juice 327 liters of juice to date 12 August 2016 http://durgan.org/2016/August%202016...%20Juice/HTML/ 14 August 2016 Tomato Juice http://durgan.org/2016/August%202016...%20Juice/HTML/ 18 August 2016 Tomato Juice http://durgan.org/2016/August%202016...%20Juice/HTML/ 20 August 2016 Peaches (Juice) http://durgan.org/2016/August%202016...%20Juice/HTML/ 21 August 2016 Tomato Juice http://durgan.org/2016/August%202016...ntaloupe/HTML/ 22 August 2016 Cantaloupe http://durgan.org/2016/August%202016...Eggplant/HTML/ 23 August 2016 Eggplant http://durgan.org/2016/August%202016...%20Juice/HTML/ 25 August 2016 Tomato Celery Juice

September 28, 2016	#184
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	25 September 2016 Concord Grape Juicing http://durgan.org/2016/September%202...0Juicing/HTML/ 25 September 2016 Concord Grape Juicing Sixty four pounds of grapes were picked from a commercial farm near Stoney Creek,ON. Cost was $20.00 per bushel. The grapes were excellent quality. They were made into 35 liters of juice and pressure canned at 15 PSI for 15 minutes for long term storage in batches of seven, the capacity of the canner. My method is singular and unique in that I slurry the grapes then strain. The conventional method is to extract the juice by the steam method. Pictures depict the procedure.

September 29, 2016	#185
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	29 September 2016 Apple Juice 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.

September 30, 2016	#188
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	29 September 2016 Apple Juice Posted on September 29, 2016 by Durgan 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%202...%20Juice/HTML/ 30 September 2016 Apple Juice Processing the remainder of the bushel. Twenty one liters of juice was obtained. Pictures depict the process.

October 1, 2016	#190
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	1 October 2016 Pumpkin Juice http://durgan.org/2016/October%20201...%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.

September 14, 2015	#181
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Better than store bought. Worth

September 30, 2016	#189
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	korney19. The purpose of the many juices is so one can ingest more vegetable food in the off season particularly. It is a case of thinking outside the norm. All the preservation methods have their niche. Very often not very desirable. I have the time and access to almost all vegetable food in one of the best growing areas in Canada. I grow much in my garden, and buy what I don't grow conveniently at the peak of condition. My motivation is to some degree, that our commercial food supply does not serve the populace well. The evidence is reflected in the obesity percentages. Whether food, what we eat, is the route to a healthy lifestyle, fountain of youth if you like, one probably never knows for sure. But we do have some evidence or belief that certain foods are not healthy. My preservation method is unique, never have I seen it propagated anywhere on the Internet. Even on this forum it is hidden under layers of Sticky, which are an abomination.

January 28, 2017	#191
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Durgan, does your preservation method preserve much fiber for ingestion? For example, we're told it's "better to eat an orange than drink orange juice," even the pulpy stuff. Nan

February 4, 2017	#194
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	I answer immediately but some nitwit has my posts censored and they only view them about once a month before posting if they are deemed acceptable.

February 6, 2017	#195
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Not a nice way to talk about Mischka. I'm supposing that's the nitwit you are referring to as I do not have the ability to hold up posts. __________________ Corona~Barb Now an Oregon gal