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#91 | |
Tomatovillian™
Join Date: Aug 2011
Location: Western Ky
Posts: 282
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Sometimes it's hard to take a shower and wash a load of clothes at the same time. They're going to replace the lines shortly. I'll believe it when i see it happening. |
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#92 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,891
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What a bumper year for fruit!
Our pear tree bore fruit for the first time and I can't keep up with all the windfalls. I cut them up and we eat them raw, but just cooking them slightly turns them into the most delectable desert! Linda |
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#93 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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http://www.durgan.org/URL/?PTKKA 12 September 2013 Juicing Apples
Twenty pounds of McIntosh apples was made into juice thirteen litres of juice. Apples are just coming into season. The complete apple was utilized. Process was washed, cut into quarters, water added to cover, cooked, beat into a slurry, strained and pressure canned at 15 PSI for 15 minutes.Pictures depict the process. |
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#94 |
Tomatovillian™
Join Date: May 2013
Location: Summerfield, FL
Posts: 197
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I purchased a couple apple trees from Lowes a couple years ago, this year was the first year they bloomed but no apples yet.
How long does it take for the apples to cook down? |
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#95 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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With my outdoor burner cooking time is about 15 minutes or close to it. If the heat is too high the bottom of the pot will burn slightly so one must be a bit cautious, and stir the bottom of the pot periodically. I have never had a serious burning problem but have had a tinge now and then.
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#96 | |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,891
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Wow! That sounds like a ton of work!!!!
I'm just curious about the added water. I can see adding a little to facilitate cooking, but wouldn't a concentrate be a good idea and use up less of your storage conainers? Linda (who has two young Beta grape vines which only yielded a small bowl of grapes. Quote:
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#97 | |
Tomatovillian™
Join Date: Feb 2006
Location: Hampton, Virginia
Posts: 1,433
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I have been given away my Concord Grapes to my neighbors & making Jelly. Know my Historical Muscadines are ready. I might make grape juice with them this year. They are the small blackish ones, grown my Natives Americas to make medication from. Please share any Ideals for my Muscadines.
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May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs ![]() |
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#98 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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I use the same method of of "juicing" for almost all produce. The Concord are almost perfect. If water is not added the juice is too thick for drinking. Actually with practice, it has been found that covering most produce with water is about right. I have about four hundred containers of various material, and storage can get a bit miserable, since good records must be kept or the container open to see.
The grapes I canned this year are Concord, Sovereign Coronation, and Niagara. I had some Boca Noir but they didn't ripen evenly so I left them for the birds. I don't think one can go wrong canning any grapes. The process is simple. Also grape wine is touted to have certain health benefits, which canned grapes also have without the debilitating effects of the alcohol. |
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#99 | |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,891
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#100 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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http://www.durgan.org/URL/?IPFAA 9 October 2013 Pepper Vegetable Juice.
About six pounds of perfect peppers were made into nine litres of juice with some celery, kale, collards, and beets from my garden.The vegetables were cooked, beat into a slurry with a hand blender, strained through the food mill and the Champion juicer.The juice was poured into litre jars and pressure canned at 15 PSI for 15 minutes for long term storage.Pictures depict the process. |
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#101 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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http://www.durgan.org/URL/?HEGVQ 10 October 2013 Carrot Juice.
Seven pounds of carrots and one celery plant was made into seven litres of juice.The carrots were cut into small piece as was the celery and cooked until soft, blended into a slurry and stained. There is almost no liquid in carrots so about seven litres of water was added. There was no gross fibre residue so straining was not really necessary.The juice was placed in litre jars and pressure canned at 15 PSI for 15 minutes.A friend was cleaning his garden and gave me the perfect carrots and celery. I couldn’t resist. |
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#102 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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I use to eat two pounds of sugar per week, then I saw the light and simply quit buying the stuff. After a couple of months I could eat anything without sugar.
http://www.businessinsider.com/chart...umption-2012-2 Per-capita US sugar consumption over the past two centuries. |
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#103 |
Tomatovillian™
Join Date: Jan 2014
Location: Ontario, Canada
Posts: 10
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this sounds so good, I don't have a pressure canner so can I freeze this?
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#104 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Freezing should be a viable alternative preserving method. I imagine for preserving the blended products, freezing is as good as canning.
I pressure can so I don't have tw consider the pH and don't have to add anything to my product. Also the product is stored at room temperature without danger of spoiling. |
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#105 |
Tomatovillian™
Join Date: Jan 2014
Location: Ontario, Canada
Posts: 10
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thank you for the response, I see that you use the pressure canner for almost everything, are they costly and where can I get one?
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