[ContainerTed]

Today, I made my first batch of thick tomato juice like I do each year. Most years, I'll make 100 or so quarts of thick tomato juice that is simply tomatoes processed thru my Back to Basics food mill and some canning salt. It truly is like drinking a summertime heirloom tomato. It is the drive behind my mantra of only dealing with tomatoes that taste good.

Here's a quick look at what part of my day today was spent doing. From what I have in the jars, I can make salsa, sauce, or whatever trips my trigger, or I can just get it nice and cold and drink it straight up or with my favorite beer (makes what we call a "Redeye").

In January, when I open up a jar, it smells like summer. BTW, those eight jars are still too hot to handle (just out of the pressure canner).