Preserves for the Winter

[Durgan]

This is the consolidated pictures of the preserving of fruit and vegetables for the off season. I have been basically living on this, almost as my main diet.Of course,I eat other food as required. I have lost 15 pounds in three months (205 to 190) and am full of energy and very active. With experience, I have ascertained that one can preserve almost any fruit and vegetable, only limited by the availability and imagination.

14 November 2011 Leeks Processed into Juice. 14 November 2011 Leeks Processed into Juice.
10 November 2011 Crosne Picked and Processed.(Stachys affinis) 10 November 2011 Crosne Picked and Processed.
5 Novembr 2011 Brussels Sprouts (Jade Cross) Processing. 5 November 2011 Brussels Sprouts (Jade Cross)Juicing.
29 October 2011 Pumpkin Juice 29 October 2011 Pumpkin Juice
27 October 2011 Apple Juice Processing 27 October 2011 Apple Juice Processing
16 September 2011 Concord Grapes. 16 September 2011 Concord Grapes
15 September 2011 Tomatoes Processing. 15 September 2011 Tomatoes
14 September 2011 Boca Noir Grapes 14 September 2011 Boca Noir Grapes
12 September 2011 Pear Juice 12 September 2011 Pear Juice
31 August 2011 Niagara Grapes 31 August 2011 Niagara Grapes
31 August 2011 Niagara Grapes 31 August 2011 Niagara Grapes
15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice 15 August 2011 Elderberry (Sambucus canadensis) Extracting Raw Juice.
10 August 2011 Tomato Juice 10 August 2011 Tomato Juice
10 August 2011 Purslane Cooked and Pressure Canned. 10 August 2011 Purslane Cooked and Pressure Canned.
6 August 2011 Green peppers, tomatoes, cucumbers for Juice. 6 August 2011 Green peppers, tomatoes, cucumbers made into Juice.
6 August 2011 Making Vegetable Juice 6 August 2011 Making Vegetable Juice
29 July 2011 Tomato Juice 29 July 2011 Tomato Juice
26 July 2011 Blueberry Picking and Processing into Juice. 26 July 2011 Blueberry Picking and Gooseberry
26 July 2011 Blueberry Picking and Processing into Juice. 26 July 2011 Blueberry Picking and Processing into Juice.
26 July 2011 Sour Cherry Juice. 26 July 2011 Sour Cherry Juice.
25 July 2011 Yellow Beans 25 July 2011 Yellow Beans
22 July 2011 American Gooseberry (Ribes hirtellum) 22 July 2011 American Gooseberry (Ribes hirtellum)
21 July 2011 Blackcurrant (Ribes nigrum) Picking and processing. 21 July 2011 Blackcurrant (Ribes nigrum)
10 July 2011. Bing Cherry Juice. 10 July 2011. Bing Cherry Juice.
6 July 2011 Carrot Juice 6 July 2011 Carrot Juice

[frugalfranny]

Durgan..........so you process a LOT of juice..........you don't keep the fruit whole? Do you drink all that juice?

What do you do with the gooseberry juice? You have a different berry than I do, but that stuff is SOUR!! (no pies?)

[Durgan]

Durgan..........so you process a LOT of juice..........you don't keep the fruit whole? Do you drink all that juice?

What do you do with the gooseberry juice? You have a different berry than I do, but that stuff is SOUR!! (no pies?)

I drink all the juice. If your gooseberries are sour, they were picked when unripe. Gooseberries should be sweet. This means leaving them on the vine until they start to fall off, and this is quite late in their growing season. I eat fresh fruit, but how much can one eat in season? Most would get wasted if not somehow preserved.

What I like about the method is, the product is ready to serve by opening the jar. There is no added sugar.

I don't eat sugar added to anything, and consequently find most of the products sweet to some degree, except for some of the vegetables. I have several jars on the go in the refrigerator simultaneously, and mix in the glass sometimes, but I find all are drinkable as is.

Everything in the garden can be utilized. I got some surprises. Cucumbers for example, simply juiced are most pleasant and filling.

The point being that maybe the old methods had some short comings.

Canning was hard work. The equipment available today make the process much easier. The hand blender, the screens, the mechanical hand strainer, and of course the modern juicers to extract the ultimate from the strainer residue. And don't forget the pressure cooker for absolute safety from food poisoning.

Over the years we have given food preparation to commerce, and I believe we are suffering due to this, evidenced by the obesity epidemic and the general ill health of people as they age. No, this is not the only issue, but one that can be addressed by the individual.

[annymoll]

Durgan, you keep me motivated! Everything looks wonderful! Keep posting, I have learned so much from you.

[gottadance]

Leek juice? Hmmmm...how does that taste? I like leeks in soups and stews but juiced?

[Durgan]

Leek juice? Hmmmm...how does that taste? I like leeks in soups and stews but juiced?

I mix some leek juice with some the other juices in the drinking glass to improve the flavour. I was staring at all those leeks in the garden and just couldn't let them go to waste. Actually, the leek juice also makes a good base for the leek soup.

The only juice that I didn't particularly like was brussels sprouts, probably due to the odour, which was sort of swampy. I drank it anyway.

[chowder]

I take all my leeks,wash ,dice and store in zip lock bags.The bags then go into a plastic container to keep any smell from going through the freezer.Very easy to do and they keep all year,I add them to all kinds of dishes,and of course used for Leek,Potato,Bacon soup.

[gottadance]

Yes, I have tons of frozen leeks from my CSA - I don't grow them myself although I suppose if they grow like green onions, they're probably easy.