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http://www.durgan.org/URL/?XKRPP 28 June 2012 Tomato Juice
Fourteen pounds of the first picking of the tomatoes was made into juice.The tomatoes were cut into small chunks and three beets were added to enhance colour, since tomatoes by themselves are not very red but rather blasé in appearance.(Imagine what is added to the commercial supermarket tomato juice).The two ingredients were cooked about 15 minutes, and blended into a slurry. This was then stained twice, since I choose a too course screen for the food mill, and the seeds were not removed with the first pass.The residue from both feed mills straining was put through the Champion Juicer to extract all nutrients. The product was placed in 7 litre jars and pressure canned at 15 PSI for 15 minutes.
Fourteen pounds of the first picking of the tomatoes was made into juice.The tomatoes were cut into small chunks and three beets were added to enhance colour, since tomatoes by themselves are not very red but rather blasé in appearance.(Imagine what is added to the commercial supermarket tomato juice).The two ingredients were cooked about 15 minutes, and blended into a slurry. This was then stained twice, since I choose a too course screen for the food mill, and the seeds were not removed with the first pass.The residue from both feed mills straining was put through the Champion Juicer to extract all nutrients. The product was placed in 7 litre jars and pressure canned at 15 PSI for 15 minutes.
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