Quote:
Originally Posted by JoParrott
I am preparing my 1st batch of tomato juice and would like to know if and when I can add some cutting celery to it. Should it be added from the start or later after the tomatoes are cooked down some? I will be using a Foley mill to strain it. We like it sort of like V8- a little spicy and celery taste. All help will be appreciated.
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Dump everythi8ng in the pot. It is called INJUN Cooking. I usually add celery to the juice. A few beets enhance the red color.
http://www.durgan.org/URL/?YCVZV 17 August 2014 Tomato Juice
Thirty one liter jars of juice were made from about 35 pounds of tomatoes. Two beets were added to enhance the red color, two onions for flavor as was some celery. The process took two batches, since only about 20 pounds can be processed in each pot.The processed juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Pictures depict the process.Tomatoes are not prolific this year due to cold temperatures and sparse Sun.
http://www.durgan.org/URL/?AGNPW 6 August 2014 Cucumber Tomato Juice
Many cucumbers were available from the garden and the tomatoes are starting to produce. About 30 pounds total was made into juice in two batches. A total of 13 liters of juice was obtained and pressure canned at 15 PSI for 15 minutes. Annotated pictures depict the method used.