Juices - Page 7

Ken4230 · September 8, 2013

Quote:

Originally Posted by Durgan

The galvanized T is a weight so the hose can be set on the ground without whipping all over and wetting all and sundry.

I wish we had that kind of water pressure. Our water company's lines has so many leaks that if i am not careful, i will get stuck in the front yard while mowing.
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.

Labradors2 · September 9, 2013

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

Durgan · September 12, 2013

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.

FaithHopeLove · September 12, 2013

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?

Durgan · September 12, 2013

Quote:

Originally Posted by FaithHopeLove

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?

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.

Labradors2 · September 16, 2013

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:

Originally Posted by Durgan

http://www.durgan.org/URL/?QLLRO 16 September 2013 Concord Grape Juice.
A supplier of pick your own grapes was found on Kijiji. I drove to St. Catharines and picked two pristine bushels or about 75 pounds of Concord grapes.Cost was $20.00 per bushel. The grapes were made into 40 litres of juice about two pounds of grapes per litre. Method was to remove the grapes from the support substrate using a mesh. The grapes were cooked in three batches of about 25 pounds each. Five litres of water was added to the cooking pot to facilitate cooking and to thin the juice. After cooking about 15 minutes the grapes were beat into a slurry using the hand blender.The grapes were then strained using a food mill. The liquid was then placed in litre jars and pressure canned in batches of seven for long term storage. Pressure was 15 PSI for 15 minutes. Pictures depict the process.

MrsJustice · September 16, 2013

Quote:

Originally Posted by Durgan

http://www.durgan.org/URL/?QLLRO 16 September 2013 Concord Grape Juice.
A supplier of pick your own grapes was found on Kijiji. I drove to St. Catharines and picked two pristine bushels or about 75 pounds of Concord grapes.Cost was $20.00 per bushel. The grapes were made into 40 litres of juice about two pounds of grapes per litre. Method was to remove the grapes from the support substrate using a mesh. The grapes were cooked in three batches of about 25 pounds each. Five litres of water was added to the cooking pot to facilitate cooking and to thin the juice. After cooking about 15 minutes the grapes were beat into a slurry using the hand blender.The grapes were then strained using a food mill. The liquid was then placed in litre jars and pressure canned in batches of seven for long term storage. Pressure was 15 PSI for 15 minutes. Pictures depict the process.

Thanks for sharing

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.

Durgan · September 16, 2013

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.

Labradors2 · September 16, 2013

Quote:

Originally Posted by Durgan

The Concord are almost perfect. If water is not added the juice is too thick for drinking..

This is probably a foreign concept for people here in NA, but when I was a kid in England, we used to buy all sorts of concentrated juice in screw-cap bottles, from orange to black current (Ribena). We would simply pour a small amount, say a couple of inches of concentrate into a glass and fill it up with water. My mother was especially stingy with the concentrate, and I remember thinking that the juice always tasted so much better at the homes of my friends, who's mothers were more generous.....

Linda

Durgan · October 9, 2013

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.

Durgan · October 10, 2013

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.

Durgan · October 16, 2013

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.

northernimpala · February 18, 2014

this sounds so good, I don't have a pressure canner so can I freeze this?

Durgan · February 19, 2014

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.

northernimpala · February 20, 2014

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?

September 12, 2013	#93
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Juicing Apples 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.

October 9, 2013	#100
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Pepper Vegetable Juice 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.

October 10, 2013	#101
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Carrot Juice 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.

September 9, 2013	#92
Labradors2 Tomatovillian™ Join Date: Jul 2013 Location: Ontario Posts: 3,887	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

September 12, 2013	#94
FaithHopeLove Tomatovillian™ Join Date: May 2013 Location: Summerfield, FL Posts: 197	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?

September 16, 2013	#98
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	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.

October 16, 2013	#102
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	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.

February 18, 2014	#103
northernimpala Tomatovillian™ Join Date: Jan 2014 Location: Ontario, Canada Posts: 10	this sounds so good, I don't have a pressure canner so can I freeze this?

February 19, 2014	#104
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	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.

February 20, 2014	#105
northernimpala Tomatovillian™ Join Date: Jan 2014 Location: Ontario, Canada Posts: 10	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?