Tomato Juice
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    Default Tomato Juice

    4 August 2012 Tomato Juice 4 August 2012 Tomato Juice
    Seventeen pounds of tomatoes were processed into nine litres of juice. Celery was added, since one plant was available and four beets added to enhance colour. Seven litres wee pressure canned at 15 PSI for 15 minutes for long term storage. Two litres were set aside and stored in the refrigerator for current use.
    Note.You must have absolute confidence in your canning method. I read much on the subject, then arrived at my own method using the recommendations as a guide.I use 15 PSI for 15 minutes. This means nothing unless one does it correctly. I bring the whole pot up to 212F by operating without the bubbler in place for about 30 to 40 minutes. Then the bubbler is applied and when 15 PSI is reached I start the 15 minutes timing. The objective is for the contents of the jars to reach 250F for 15 minutes, which kills all bacteria.I do not even contemplate the water method of 212F. It has the potential of being too problematic in my opinion. Pressure canning is dead simple and almost effortless.
    Durgan
    http://durgan.org/2011/ Garden Journal

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    I don't see the finished juice. Does it separate out, or does the cooking process homogenize it? I notice you must like celery. We find it too bitter in juice. Love it plain, but juiced it's too much.
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    Quote Originally Posted by Contrary Housewife View Post
    I don't see the finished juice. Does it separate out, or does the cooking process homogenize it? I notice you must like celery. We find it too bitter in juice. Love it plain, but juiced it's too much.
    The finished product is homogeneous. I suspect sufficient cooking improves homogeneity.Water may settle at the top over time, but a quick shake prior to serving solves this issue.The celery flavour is hidden or swamped by the tomatoes. I seldom eat celery and this is a fine method of utilizing it. Actually this is the last plant of eight grown.
    Durgan
    http://durgan.org/2011/ Garden Journal

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