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Monday, August 3, 2009

Easy tomato juice

Making tomato juice is one of the easiest things to do in the canning season. Most of the dirty work is done outside to keep the mess to a minimum in the kitchen. In summer I catch rain water, which we have had an abundance of this year, in large plastic totes and use this to wash most of the dirt off the tomatoes. Then its into the kitchen for the final rinse and they are then cut in quarters to make them easy to go through the squeezo strainer. The squeezo strainer is the best thing in my opinion since sliced bread. The tomato chunks go in the top and the juice is forced through the screen into one container and the seeds and pulp go out the end into another pan. Heat the juice to boiling for about 30 minutes, put in jars and seal. The addition of a teaspoon of salt per quart is optional as far as I am concerned. Total today I have about 2 gallon canned. Jason used the strainer for me to extract the juice which was a big help. He drinks more of the juice than anyone so its only fair that he do most of the work. He fails to find the humor in that last statement. So till next time, blessings from the McGuire homestead.


1 comment:

stella said...

Hi Greg, actually the pulp goes into the juice, the seeds and peels go to the chickens. The juice can be cooked down in a crock pot to make sauce or speghetti sauce or just canned as juice which is then multi-purpose.