It is relatively easy to grow a garden, but the crux of the matter is preserving the bounty, which has a very short window of opportunity for storing. This is my small attempt to utilize all to the fullest.

Brantford Ontatrio Zone 5. Property 0.4 Acre with large vegetable garden and fruit trees. Produce is pressure canned, dehydrated, and cold room stored, and powdered. Objective is to avoid commercial processed food as much as possible. What is not grown is purchased at the height of the season from local growers. Around 500 liter jars of produce is pressure canned as a drinkable slurry or juice.

Pressure Canned Produce to Date. 2016
Posted on July 27, 2016 by Durgan

To hundred and thirty nine (239) liter jars of slurry/juice has been processed to date. This is the consolidation of the processing to date. 27 July 2016.

http://durgan.org/2016/May%202... 31 May 2016 Rhubarb

http://durgan.org/2016/June%20... 26 June 2016 Broccoli

http://durgan.org/2016/June%20... 23 June 2016 Strawberry Juice

http://durgan.org/2016/June%20... 22 June 2016 Vegetable Juice (collards, kale, basil, celery)

http://durgan.org/2016/June%20... 12 June 2016 Vegetable Juice

http://durgan.org/2016/June%20... 5 June 2016 Preserving Vegetables.

http://durgan.org/2016/July%20... 26 July 2016 Cucumber Beans (Juice)

http://durgan.org/2016/July%20... 24 July 2016 Vegetable Juice

http://durgan.org/2016/July%20... 18 July 2016 Blueberry Juice

http://durgan.org/2016/July%20... 15 July 2016 Vegetable Juice

http://durgan.org/2016/July%20... 13 July 2016 Gooseberry (Juice)

http://durgan.org/2016/July%20... 12 July 2016 Black Currant (Juice)

http://durgan.org/2016/July%20... 11 July 2016 Cherry Juice

http://durgan.org/2016/July%20... 10 July 2016 Black Currants (Picking an Juicing)

http://durgan.org/2016/July%20... 11 July 2016 Cherry Juice

http://durgan.org/2016/July%20... 10 July 2016 Black Currants (Picking an Juicing)

http://durgan.org/2016/July%20... 9 July 2016

http://durgan.org/2016/July%20... 8 July 2016 Vegetable Juice (Carrots, beets, collards, broccoli, and basil).ale Basil Juice

http://durgan.org/2016/July%20... 7 July 2016 Cherry Juice

http://durgan.org/2016/July%20... 4 July 2016 Purslane Juice

http://durgan.org/2016/July%20... 3 July 2016 Carrot Beet Celery Basil Juice

http://durgan.org/2016/July%20... 30 July 2016 Tomatoes

http://durgan.org/2016/August%... 1 August 2016 Garden Vegetables (slurry\Juicing)

http://durgan.org/2016/August%... 6 August 2016 Tomato Juice
282 liters to date 7 August 2016

http://durgan.org/2016/August%... 8 August 2016 Cucumber (Juice)

http://durgan.org/2016/August%... 9 August 2016 Eggplant Juicing

http://durgan.org/2016/August%... 9 August 2016 Tomato Juicing

http://durgan.org/2016/August%... 10 August 2016 Vidalia Onion Juice

http://durgan.org/2016/August%... 12 August 2016 Tomato Juice

327 liters of juice to date 12 August 2016

http://durgan.org/2016/August%... 14 August 2016 Tomato Juice

http://durgan.org/2016/August%... 18 August 2016 Tomato Juice

http://durgan.org/2016/August%... 20 August 2016 Peaches (Juice)

http://durgan.org/2016/August%... 21 August 2016 Tomato Juice

http://durgan.org/2016/August%... 22 August 2016 Cantaloupe

http://durgan.org/2016/August%... 23 August 2016 Eggplant

http://durgan.org/2016/August%... 25 August 2016 Tomato Celery Juice

438 liter jars to date 25 Aug

Another type of food preservation. Reconstituted in a double boiler, or water in a microwave, or stove.

12 October 2016 Dehydrating Vegetables (Slurry to Powder)

http://durgan.org/2016/October... 12 October 2016 Dehydrating Vegetables
Dehydrating vegetables from a slurry into a powder for storage at room temperature. The vegetables available were onion, sweet potato, tomato, and egg plant.The nixtamalized corn 1/2 cup was added to prevent the slurry from sticking to the pan during dehydration.The material was dehydrated in an Excalibur for about 12 hours. The dried product was blended into a powder and stored in a 250 ml jar for storage at room temperature. Pictures depict the process.

Keeps long periods at room temperature.

http://durgan.org/2016/October... 21 October 2016 Making Dried Tomato Powder.
Four trays of 750 ml each of tomatoes were made into a slurry, dehydrated and stored as a powder. These are the tomatoes ripening in the house. There are too many for immediate use, so this is the chosen storage method. Process is to blend into a slurry of about 750 ml with the addition of half a cup of nixtamalized corn to each blender full. The nixtamalized corn prevents the slurry from sticking to the pan when dehydrating. The dried slurry is scraped off into a plastic container to prevent the brittle pieces from flying all over. The dehydrator,Excalibur, was set at 125F for ten hours until dry. Storage is 250 ml canning jars.