View Single Post
Old February 3, 2017   #7
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,328

I process around 500 pounds each year of various tomatoes depending upon what grows well. I have a Victoria which is as leaky piece of junk IMO, so I use a simple food mill and work it by hand. The skins and seeds are removed. The juice may be reduced and spiced as desired for sauce. I simply drink it doing the year, which is around 150 liters. 3 September Making Tomato Juice
Forty five pounds of tomatoes with a few pounds of dill and parsley were made into 22 liters of pressure canned juice. One batch was mostly Sicilian Saucer tomatoes. There are two plants which are heavy producers. No water was added. The tomatoes were cooked in their own juice. Pictures depict the processing.
Durgan is offline   Reply With Quote