John Master wrote:Can pigs eat apples without any issues, meaning, can you continue feeding them long term on them without major known health problems? One way I think you could preserve a glut of apples would be to lacto ferment them. Think a 55 gallon batch of chutney. Never done a large scale batch of apples but have done chutney and it keeps for a good long time, also might improve the nutritional value for the pigs?
Cj Sloane wrote:Walter do you have any Persimmons? I was thinking Mulberry, early - mid - late Apples, and Persimmons would give the pigs a really long harvest season maybe June-November or later.
Cj Sloane wrote:The American ones are zone 4 and I guess I'm enough south of you to be 4/5. Thanks.
Walter Jeffries wrote:My mind boggles...
Milo Jones wrote:Did any of your apples look like this, Walter?
Milo Jones wrote:I'm curious, also, of the idea that the tree produces as many pounds of apples whether it has 500 or 50 apples. Does thinning 90% really pay off in the end?
Milo Jones wrote: What I do see is the tree naturally thins itself.
Milo Jones wrote: Does thinning 90% really pay off in the end?
Dawn Duffy wrote:I love making apple butter in the slow cooker to use up lots of apples ...
Julia Winter wrote:Speaking of lots of apples, we just bought 900lbs of "seconds" for $150, which seemed like a pretty good deal.
Cj Sloane wrote:To make fast work of drying apples. I use a french fry cutter and can process 2 lbs/ minute. Then I dry them and sometimes powder the dried ones for extra compact storage.
Can you really tell me that we aren't dealing with suspicious baked goods? And then there is this tiny ad:
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