Preserving for Winter Use.

[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

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 drinking glass sometimes.

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. Also the Pressure Cooker method of canning to eliminate the possibility of food poisoning due to bacteria.

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.