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.