10 August 2021 TomatoesPosted on August 10, 2021 by Durgan
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Fifty pounds of tomatoes were pressure canned into 24 liters of juice. Method was; wash, cut into smaller pieces, Cook in two batches of about 25 pounds, When cooked use hand blender and work into a slurry. The slurry is then screened using a 2 mm mesh screen to remove seeds and skins. The residue is then put though a Champion Juicer to retain nutrients. The juice is then pressure canned at 15 PSI for 15 minutes for long term storage.