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Growing sprouts
is extremely simple. The methods and equipment used to grow
sprouts are limited only by the imagination. For purposes of learning
and perfecting the basics of sprouting, we encourage you to try
the "Jar Method".
The JAR METHOD
is the simplest growing method and requires very little time or
experience. With just a few minutes a day you can harvest fresh,
nutritious sprouts year round. The only "equipment" you will need
is:
- Wide-mouth Quart
Jar
- Screen
- Ring which screws
onto the Jar and secures the screen
STEP 1 - Select
a Sprouting Location.
Select a spot where
the jar will be visible and convenient. Anywhere close to the
kitchen sink is usually a very convenient place.
It is not necessary
to keep your sprouting jar in the dark, just out of direct sunlight
so that the sun does not heat them up.
STEP 2- Measure
the Seed. For a 1 quart jar
- 2 Tablespoons of
small seed ( alfalfa etc.)
- 1 cup of Beans will
produce 2 cups of sprouts.
STEP 3 - Clean the
Seed
Place the measured
seed in the quart sprouting jar. Fill the jar 1/3 full of tepid
water.
Add 2 Tablespoons
of Apple Cider Vinegar
Let the seeds soak
for 5 to 10 minutes.
Drain off this water,
then place the screen and ring-top on the jar and drain the remaining
water.
STEP 4 - Soak the
Seed. (This softens the seed for sprouting.)
Cover the seed with
clean, room temperature water. At least three parts of water to
one part seed.
Soak 4 to 8 hours or
overnight.
STEP 5 - Drain and
Rinse
After soaking (Step
4), with screen in place, tip the jar and drain off all of the
water.
Rinse the seed again
with plenty of clean water and drain.
STEP 6 - Place the
Jar in a Visible and Convenient Spot
Place the jar so that
it is resting at a 45 degree angle. This will allow air to circulate
and excess water to drain.
STEP 7 - Rinse and
Drain Every Day
Every day you should
rinse and drain 2 or 3 times. Always use cool, clean water to
rinse seeds and then drain all excess water.
When rinsing, use the
action of the water to gently keep sprouts from forming clumps.
Always be sure that
all excess water is drained off the sprouts - if the sprouts remain
in water they could spoil.
STEP 8 - Harvesting
and Cleaning ( for small seeds of alfalfa and clover )
When sprouts begin
to fill the jar and have grown to the desired length, fill the
jar with water and rinse one last time.
For this last rinse,
remove the sprouts from the jar and place in a bowl of cold water.
Break apart any clumps and let the husks float to the top and,
at the same time, any ungerminated seed will drop to the bottom
of the bowl.
Skim the husks off
the water surface and gently take the sprouts out of the water
without disturbing the hard seed at the bottom.
Place the sprouts back
in the jar and allow the sprouts to drain for at least 4 hours
before refrigeration.
Refrigeration will
slow the growth down and keep your sprouts crisp and fresh for
7 to 10 days.
For best results we
suggest that you store your sprouts the same way as lettuce. Well
drained, wrapped in a damp towel in a covered dish and put in
the cold area of the refrigerator.
STEP 9 - Eat and
Enjoy
To keep a steady supply
of sprouts on hand, prepare a new jar of sprout seeds the same
day you place the mature sprouts in the refrigerator.
TIPS FOR THE SPROUTING
NOVICE:
- Always use lots
of fresh, cool water for rinses.
- Limit your initial
soak to 8 hours.
- Follow a consistent
rinse cycle.
- Never leave standing
water on the sprouts.
Sprouts grow faster
in warm weather and the faster they grow the more heat they generate.
Frequent rinses in cool water cools them down and prevents them
from spoiling!
NOTE: STORING SEED
Seeds will keep for
3-5 years if they are stored in a cool, dry and dark location.
Refrigeration can double
the life of your seed and freezing can maintain viable seed for
up to 15 years!
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