An entire day spent picking and processing our delicious organic pomegranates! We're only a third of the way but there's 18 litres of pomegranate juice frozen and a dehydrator filled with pulp. The pulp will be milled into flour. Yup! Pomegranate flour. Don't ask me how it bakes or tastes in baking. This is my current experiment. Watch this space. Also on the list is fermenting some of the pomegranate juice - buuuuuuuuuuut - for today juicing the kilogrames and kilogrammes of pomegranates was enough. Added to which we had to haul and install heavy gates after our four cows trashed the gate leading to the solar panels. And then proceeded to frantically rub their horns on the solar panels. That post is for another day. Needless to say the cows survived their exploits, but only by a hoof. If they had blown the power cable our entire solar system would have become a fireworks display. Tonight as we clean up our pomegranate mess I half wish there was already some ferment going on in the juice. Ah the joys and challenges of homesteading life.
Fresh pomegranate juice is my favourite. That rich, slightly tart flavour is out of this world. A glass of the superfood has incredible nutritional value and is packed with folate, iron and a gazillion vitamins. But extracting the juice is quite a time consuming process.
Once you have picked your pomegranates you need to keep them chilled for at least a week - and up to two. This helps loosen their grip on the bitter pith. It also intensifies the flavour. When you are ready you need to work them directly from the cool room - in small batches. Freeze the pomegranate juice as you fill up the bottles. This prevents oxidation.
To begin: gently knock the skin of the pomegranates a few times to loosen the pips. Top and tail the ends then cut the pomegranate across the centre. Using the handle of your large chopping knife (or the back of a large serving spoon) knock the pomegranate rounded side so that the pips drop into a dish. They pop out surprisingly easily.
We split the family in two and hired an extra pair of hands for the day. Initially we tried a very old mincing machine but it was tiring and messy. Our Oscar juicer effortlessly did the job. And the wonderful wine red organic juice poured out. We had to strain the pulp later as it retains some juice. I also did not want it dripping in the dehydrator.
After carefully spreading my dehydrator trays I fed the rest of the pulp to all our chickens. They were grateful for the feast! I wonder if it will make the eggs pink.....
What a wonderful harvest of organic pomegranates we were blessed with this season. HalleluYah! There has been very little bird damage although it was a race (and chase) against the aggressive baboons. Welcome to Africa and our special homestead. We've had a very busy week in the gardens planting garlic and an assortment of root veggies. I've also had olives to begin brining and winter clothing to sew for the growing BuckarooBabies.
But on this chilly winter's night I'll put my feet up to the fire. Anyone for a glass of chilled pomegranate juice?
