Purchased 200 pounds of large ripe tomatoes and made into 70 liters of pressure canned juice. Each liter has about 2.5 pounds of tomatoe.
Method: Wash, quarter,add one liter of water, cook until soft about 30 minutes.Beat into a slurry with hand blender. Strain with screen mesh to remove seeds. Place juice in 7 one liter jars. Place in pressure cooker and cook at 15 PSI for 15 minutes for storage at room temperature.
Pictures depict process.
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