7 August 2015 Tomato Juice

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Twenty two pounds of tomatoes were picked and processed into eleven liters of tomato juice. The tomatoes were washed, cut into quarters, added to a pot with four liters of water,cooked until soft about 15 minutes, blended into a slurry, put through a Victorio Strainer, the residue of which was processed through a Champion Juicer to extract all nutrients.The juice sans seeds ans skins was placed in liter jars and pressure canned at 15 PSI for 15 minutes for storage.