You are correct about the totals at the end of the season. I usually make about 100 quarts each season between what I make for myself and for my brother. I keep about a dozen quarts in the fridge out in the garage. With all this heat and humidity lately, it is remarkable how refreshing and good a glass of cold homemade tomato juice can be. It also rejuvenates the potassium and vitamin C we need.
Gotta go. I have 48 jars of seeds fermenting and some are ready to process to the paper plates.
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Ted
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Owner & Sole Operator Of
The Muddy Bucket Farm
and Tomato Ranch
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