My comment is somewhat philosophical. Utilizing the bounty of Summer for off season use is the aim. People preserve produce and the product is only desirable for short periods. I know a lady who has a basement with many jars of preserves that never get used. They preserve (keep) but are palatable in small amounts. For example, How much sauerkraut, dill pickles, salsa, etc. can your eat and is it sufficient? After musing about this issue for some time I decided to experiment with juicing and pressure canning. I find the end product to be desirable and it is probably nutritional. I add nothing to the produce except water. Preparation time is minimal, since I basically take the produce as is and process. This year I have about 150 liters of wholesome food and ingest about half a litre or more per day. Here are examples when I started the processing by Pressure Canning. Since 2011 I have processed and consumed around 2000 liter jars of vegetables and fruits. I have not encountered one single jar which was spoiled. I am always adding and for all practical purposes am self sufficient in plant food from my backyard garden and local produce purchases in season. Here are all my endeavors. durgan.org | Garden Journal Started 2011. Garden Journal, Brantford Ontatrio Zone 5. Property 0.4 Acre with large vegetable garden and fruit trees. Produce is pressure canned, dehydrated, and cold room stored. Objective is to avoid commercial processed food. 6 August 2011 Making Vegetable Juice 6 August 2011 Making Vegetable Juice 6 August 2011 Green peppers, tomatoes, cucumbers for Juice. 6 August 2011 Green peppers, tomatoes, cucumbers made into Juice. 10 August 2011 Tomato Juice 10 August 2011 Tomato Juice 15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice 15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice. 26 August 2011 Elderberry Twenty Pounds Processed. 26 August 2011 Elderberry Twenty pounds Processed. 31 August 2011 Niagara Grapes 31 August 2011 Niagara Grapes 12 September 2011 Pear Juice 12 September 2011 Pear Juice 14 September 2011 Boca Noir Grapes 14 September 2011 Boca Noir Grapes 15 September 2011 Tomatoes Processing. 15 September 2011 Tomatoes 16 September 2011 Concord Grapes. 16 September 2011 Concord Grapes 4 October 2011 Ground Cherry. (Physalis Pruinosa) 4 October 2011 Ground Cherry. (Physalis Pruinosa) aka Aunt Molly Ground Cherry 27 October 2011 Apple Juice Processing 27 October 2011 Apple Juice Processing
29 August 2015 Six Vegetable Juice 29 August 2015 Six Vegetable Juice 29 August 2015 Six Vegetable Juice It is getting to the end of the vegetable garden season, so the vegetables left were picked and converted into juice. Vegetable available were onions, tomatoes, beets, carrots, green peppers, and Brussels sprouts. The vegetables were washed, cut into smaller pieces, placed in cooking pot with ten liters of water added per batch.The material was cooked until soft about 20 minutes then blended into a slurry.The slurry was screened in a Victorio strainer. The residue was put through a Champion Juicer to extract maximum nutrients. The juice was placed into liter jars and pressure canned at 15 PSI for 15 minutes.A total of 40 liters were obtained. Pictures depict the process.
