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Old November 3, 2017   #2
ContainerTed
Tomatovillian™
 
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Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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When I make tomato juice, I always cook it down by about 30%. I'd set a pot on the side and keep the heat just high enough to make the contents "roll", but not "bubble" boil. This prevents burning and after a while, you've got some of the tastiest tomato juice you can make.
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