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Now - Sprouting Screen
Our family loves fresh Alfalfa sprouts, but I always dreaded the task of trying to clean out the cheese cloth that we used for sprouting. Now with this convenient and economical sprouting screen, both sprouting AND clean-up are a breeze! This sturdy screen screws onto any standard wide-mouthed canning jar and should last for many years. We have found that with certain brands of canning jars, the provided plastic ring can be difficult to thread on. In those cases, the screen can easily be popped out of the plastic ring and used with a standard wide-mouthed metal ring.
These screens are so economical that you may want to buy 2 or 3 and try a wider variety of sprouts: alfalfa sprouts, fenugreek sprouts, pea sprouts, lentil sprouts, radish sprouts, red clover sprouts, cabbage sprouts, mustard seed sprouts, and garbanzo bean sprouts … The list is almost endless!
Place two tablespoons of seeds or 1/2 cup of legumes/grains in a sprouting jar with three times as much water as sees. Soak overnight. For many small seeds, five hours of soaking is sufficient.
Drain the water from the jar. Rinse seeds in fresh, luke-warm water and drain again. For well drained seeds/sprouts, lay jar at an angle in a warm (70°F), dark place.
Rinse and drain seeds twice a day. In hot and dry weather, you may need to rinse the seeds three times a day. In very humid weather, the seeds should be kept in a dry place. Turn jar over gently. Overturning the jar rapidly will cause shifting in the sprouting seeds. This can break the tender shoots and kill the sprout. This breakage causes the sprout to spoil. Sprouts should be ready to eat in 3-5 days, depending on the seed used.
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Note: All prices in US Dollars