Tomato Juice 17 August 2014 Tomato Juice
Thirty one liter jars of juice were made from about 35 pounds of tomatoes. Two beets were added to enhance the red color, two onions for flavor as was some celery. The process took two batches, since only about 20 pounds can be processed in each pot.The processed juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Pictures depict the process.Tomatoes are not prolific this year due to cold temperatures and sparse Sun.
Total Ingredients

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