Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
|
Thread Tools | Display Modes |
|
August 1, 2015 | #1 |
Tomatovillian™
Join Date: Feb 2013
Location: Brantford, ON, Canada
Posts: 1,341
|
Juice them. You seldom have too many tomatoes. The Champion Juicer is not required Just the straining will suffice. This is not for long term storaage but for current use. If the juice if required longer it must be frozen or canned.
http://www.durgan.org/2015/July%2020...%20Juice/HTML/ 27 July 2015 Tomato Juice First picking of tomatoes of about ten pounds of various. Five pounds of the best were selected for the table and the remainder was made into juice for current use.Tomatoes were cut into quarters, placed in a pot with a liter of water, boiled until soft and hand blended into a slurry.The slurry was strained through a screen and the residue was put through a Champion juicer to extract all nutrients. Two liters plus a glass of juice was obtained and will be utilized for current consumption. |
|
|