If the water is clear, the meat will be fine. I've never worried about checking
out the meat. I'll even use it if it's slightly pink. I had two last week that
came up realy syrupy (the first in three years) it tastes sour so I threw them
out.

I timed myself last night and it was under 15 minutes. I slice off the end,
poke a hole, drain in a clean jar, strain it into the jar with 2 ounces. I
don't bother with clean jars.

Diane
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From: PHashmall@...
Date: 2005/07/31 Sun PM 10:35:28 EST
To: beginnerBEDROK@yahoogroups.com
Subject: Re: [beginnerBEDROK] Re: Yippee, the probiotic culture worked!


In a message dated 7/31/2005 5:02:14 P.M. Eastern Standard Time,
dianefarr@... writes:

I only use the meat from about 1-2 cases a week; dump the rest, and that's
the most time consuming. I can do a case in less than 20 minutes and that
would include breaking up one fight between my two boys in that time period. I
have a standing order of four cases per week at my health food store. As
far as my cv's; I'll set aside one afternoon a month to make a month's worth;
which is about 15 jars. Can Eli do celery juice. I know juice two stalks to
make my brine; instead of using the veggies I'm using. I like the extra
sodium we are getting and yeild a little more than normal.
Diane


Diane,
After I poke a hole in the coconut and pour out the juice, I always saw open
each coconut to see if it's pink or gray inside, in which case I throw away
the juice. Sawing open each coconut is what takes the most time and effort
for me. Then I figure that as long as I've already sawed it open, I might as
well scoop out and clean the meat, which takes even more time. Is it ok to
use the coconut water without checking to see if the meat is pink or gray?
That would sure make things easier. I still don't see how you can do a whole
case in 20 minutes.
I'll try the celery juice next time.
Paula H.


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