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Durgan · August 9, 2013

I canned about 400 pounds in 2012. This year there will be none due to a lousy crop, due to cold weather. Below is a sample of the process.

http://www.durgan.org/URL/?RJSIZ 17 September 2012 . Tomato Juice.Sixty pounds processed
Sixty pound of tomatoes was processed into 22 litre jars of pure tomato juice in two batches.Each litre of juice contains about three pound of tomatoes. The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Annotated pictures depict the process.

http://www.durgan.org/URL/?OCIMO 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.

http://www.durgan.org/URL/?HYBOX 2 August 2012 Tomato Juice
Twenty pounds of tomatoes were processed into juice. Some peppers, okra, beets for enhancing colour, and egg plant were added,since they were available.Eight litres of juice was obtained and seven were pressure canned at 15 PSI for 15 minutes for long term storage. Pictures depict the process.

http://www.durgan.org/URL/?EKBNS 22 July 2012 Tomato Juice.
Approximately twelve pounds of tomatoes were made into six litres of juice with some beets adsed to enhance colour All the products were picked immediately prior to processing.The product was carefully Pressure Canned at 15 PSI for 15 minutes. No acid was added to the juice. Annotated photographs depict the process.

http://www.durgan.org/URL/?ZUFLP 18 July 2012 Tomato Juice(beets,okra,egg plant,celery,basil,parsley,dill)
Thirty pounds of tomatoes were picked and were made into juice flavoured with other mature produce from the garden.Beets are added to enhance the tomato colour.The other ingredient are to enhance flavour, and they were available. Two batches had to be processed due to the quantity being too much for my current pots. From the two batches a total of 17 liters of juice was obtained. Annotated photographs depict the process.

http://www.durgan.org/URL/?FWAXX 18 July 2012 Tomatoes Picked today.
Thirty pounds of tomatoes were picked. About three pounds of the small cherry type (Red Currant) and 26 pounds of various from the main tomato patch.All will be processed into juice.Total tomatoes from the garden so far this year is about 79 pounds.Types are: Bonny Best(5), Celebrity(5), Big Beef(5), Better Boy(5), Black Krim(Purple fruit)(10),(no Lemon boy were picked),and a small type called Red Currant.

August 9, 2013	#30
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	I canned about 400 pounds in 2012. This year there will be none due to a lousy crop, due to cold weather. Below is a sample of the process. http://www.durgan.org/URL/?RJSIZ 17 September 2012 . Tomato Juice.Sixty pounds processed Sixty pound of tomatoes was processed into 22 litre jars of pure tomato juice in two batches.Each litre of juice contains about three pound of tomatoes. The jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.Annotated pictures depict the process. http://www.durgan.org/URL/?OCIMO 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. http://www.durgan.org/URL/?HYBOX 2 August 2012 Tomato Juice Twenty pounds of tomatoes were processed into juice. Some peppers, okra, beets for enhancing colour, and egg plant were added,since they were available.Eight litres of juice was obtained and seven were pressure canned at 15 PSI for 15 minutes for long term storage. Pictures depict the process. http://www.durgan.org/URL/?EKBNS 22 July 2012 Tomato Juice. Approximately twelve pounds of tomatoes were made into six litres of juice with some beets adsed to enhance colour All the products were picked immediately prior to processing.The product was carefully Pressure Canned at 15 PSI for 15 minutes. No acid was added to the juice. Annotated photographs depict the process. http://www.durgan.org/URL/?ZUFLP 18 July 2012 Tomato Juice(beets,okra,egg plant,celery,basil,parsley,dill) Thirty pounds of tomatoes were picked and were made into juice flavoured with other mature produce from the garden.Beets are added to enhance the tomato colour.The other ingredient are to enhance flavour, and they were available. Two batches had to be processed due to the quantity being too much for my current pots. From the two batches a total of 17 liters of juice was obtained. Annotated photographs depict the process. http://www.durgan.org/URL/?FWAXX 18 July 2012 Tomatoes Picked today. Thirty pounds of tomatoes were picked. About three pounds of the small cherry type (Red Currant) and 26 pounds of various from the main tomato patch.All will be processed into juice.Total tomatoes from the garden so far this year is about 79 pounds.Types are: Bonny Best(5), Celebrity(5), Big Beef(5), Better Boy(5), Black Krim(Purple fruit)(10),(no Lemon boy were picked),and a small type called Red Currant.