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.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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