Tomato Juice

http://www.durgan.org/URL/?RFQUV 2 September 2014 Tomato Juice
Thirty pounds of tomatoes was made into ten liters of juice. One liter of water was added as an aid in cooking to prevent burning while the tomatoes were cooked. The cooked tomatoes were beat into a slurry, strained through a food mill, then put into liter jars and pressure canned at 15 PSI for 15 minutes.The food mill residue was put through a Champion Juicer to extract all nutrients. The juicer output may be mixed with the food mill output or used a soup. Pictures depict the process.