July 2, 2015 | #121 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Juiced or slurred is simply assisting the teeth. A couple of glasses a day keeps the doctor away. Processing for storage is foolproof. If I need some quick healthy food all that is nexceary is to crack a jar. No other method presents such a wide variety of plant food for consumption.
I have viewed peoples canning efforts and most never gets utilized. Every one of my juices, which is extensive, gets consumed in less than one year. I also eat other food as required, but fresh food is not available all year around. My juices are head and shoulders above any commercial food from rthe supermarket. Also I have found cooked produce is in general more utilized by the body than most raw. My process can be applied to almost any plant food with safety from spoilage almost effortlessly. |
July 3, 2015 | #122 | |
Tomatovillian™
Join Date: Jun 2015
Location: No.Central Arkansas - 6b/7a
Posts: 179
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Quote:
We both teach extension canning classes at the local junior college and are always amazed at the great turnout and interest in home food preservation in our area. The state and county fair canning competitions each summer are a great place to get together and trade tips and debate the guidelines with other home canners too. Glad it works for you but I don't think turning everything into juice would appeal to the many home canners I know. Dave
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July 3, 2015 | #123 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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I rather can my greens and other veggies to eat as greens or pickles. I do throw raw greens into my smoothies.
We eat everything I can,too. I could use suggestions for an outdoor canning burner. I always used my stove in AZ but now I have a crappy flat top electric. Hopefully will change that in the next year,once the barn is done and extra money can go to fixing up the house. |
July 3, 2015 | #124 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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To each their own. I wish my daughter would get her juicer out and make more from our produce. I do like a little of everything and have really taken a liking to pickles since I started making them last year. Pickled radishes are awesome! I have some kohlrabi ready to pick that I might pickle too.
Dave, I took the MFP course last year with our University extension service and I love it. So much fun. I am helping test pressure canner gauges at our local farmers' market every Sat. and giving people ideas on what to do with all the produce. It is truly amazing what goes on here in Oregon compared to So Calif. Tracy, our extension does not recommend the high heat turkey fryers. We use the camp chef double burner type stoves. I did find that the one I used last year to can tuna was keeping the pressure canner too high even on low setting...15 pounds instead of 11. So a gal grabbed a metal burner from an old stove in her garage that lifted the canner up just an inch or so. Then I was able to control the heat better. A diffuser plate might help as well. Btw, I have a crappy flat top electric stove in this house and insisted that we get a gas stove for the new home. Will have to get a propane tank just for the stove but I don't care...I hate electric.
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Corona~Barb Now an Oregon gal |
July 3, 2015 | #125 |
Tomatovillian™
Join Date: Jun 2015
Location: No.Central Arkansas - 6b/7a
Posts: 179
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Oh I agree Barb - to each his own. Our juice thing is a copy-cat V8 juice with tomatoes, squash, celery, cukes, and peppers. Been out of it for 3 months now and can't wait to get the stock built back up.
Yeah wife and I did the gauge testing and the phone question answering between class sessions. Love meeting and talking with all the home canners. And ditto on not using the turkey fryers unless you could find one with really great infinite heat control and I have never seen one available. 12,000 BTUs is max recommendation. This is the one we use: http://www.northerntool.com/shop/too...8996_200408996 It has a 35,000BTU rating but that is if you use all the rings on the burner. It has 3 separate rings and each is fully adjustable so it is very easy to control the heat on - the middle ring is all you really need. It also comes in a single burner model that is 1/3 of the price if that is all you need. It is the one we started with when we set up the outside canning kitchen. http://www.northerntool.com/shop/too...ct_15490_15490 Dave
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July 4, 2015 | #126 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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I have natural gas outside but have never found a burner that supplies sufficient heat using this fuel. This leave the only alternative of propane. Sort of sad.
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July 4, 2015 | #127 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Purslane Processed Juice
http://www.durgan.org/2015/July%2020...%20Juice/HTML/ 4 July 2015 Purslane Processed Juice
Twenty liters of garden vegetables were processed into juice and pressure canned at 15 PSI for 15 minutes for long term storage for use in the off season.Purslane was enhanced with other current vegetables. Process was to cook, beat into a slurry, food mill strain, Champion juicer strain, pour into liter jars and pressure can. The ingredients were basic purslane, garlic, onions,carrots, beets, dill. All from the garden.Pictures depict the process. The top of the carrots were utilized. |
July 5, 2015 | #128 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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Don't you lose the enzymes and some of the nutrients when you heat process the juice?
Tomatoes get better and have more Lycopine by canning but greens deteriorate with heat typically. Sent from my SM-N910T using Tapatalk |
July 5, 2015 | #129 | |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Quote:
Fresh has a lot of merit, but most people live in a limited growing window. One of my friends told me the juicing material prevents colds. Never could a person eat the amount of plant material I now consume by utilizing the juicing method. |
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July 5, 2015 | #130 | |
Tomatovillian™
Join Date: Jun 2015
Location: No.Central Arkansas - 6b/7a
Posts: 179
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Quote:
As Durgan said - all preservation options are limited in some fashion but it sure beats store-bought produce in the off-season. Dave And if you live like I do in a place where electricity goes out often my freezer is at risk enough as it is.
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Dave Last edited by digsdirt; July 5, 2015 at 07:37 PM. Reason: added info |
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July 13, 2015 | #131 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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@Dugan forgive me for continuing to post on this. I am intrigued by you philosophy of canning and juice so much. And when something interests me I have to think about it for a while and ask more questions.
Do you juice then pressurize? Have you done tests for nutrient values of canned juice? what combinations do you can in? I.e. tomato, greens seperately or combo juice (like a V8 mix) Is there anything you have found that doesn't preserve well by juicing? BTW really enjoyed your purslane post Sent from my SM-N910T using Tapatalk |
July 13, 2015 | #132 | |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Quote:
Using this method I certainty ingest many more vegetables and fruits than would be the case by using typical traditional canning and preserving methods. My justification for this is observing the obesity statistics and arriving at the conclusion that there must be something wrong with out typical diet which in many cases in similar amongst the population at large. |
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July 13, 2015 | #133 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
What I mean by good is one with number and letter sized drills. It is really an easy fix. Worth |
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July 14, 2015 | #134 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
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Regardless of orifice size, the pressure supply of natural gas is insufficient.
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July 14, 2015 | #135 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
If it is a Presto you can use it on a glass top stove. My GE stove even says you can use the 23 quart presto on it. They also sell spare burners for the house you could set a canner on. Worth |
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