I picked a few more tomatoes this morning, so I needed to do something with the 4 quarts of cherry tomatoes that I picked on Sunday. Somebody told me they make really good juice.
So I blanched all 4 quarts.
Then I used my cone colander and pestle to juice them. Easy and fun!
The 4 quarts of cherry tomatoes yielded 6 cups of juice. I seasoned it with salt, pepper, and fresh basil, finely chopped. I boiled two quart jars, but you see I only filled one. I added 1/2 teaspoon of lemon juice and 1/2 teaspoon of pickling salt to the jar, just like I do when I can tomatoes. I re-heated the juice and water bathed the filled jar. The rest is in the fridge.
My Aunt Kathy says she blends her juice in the blender before pouring in the jars. And as I watch mine separate in the jar, I think maybe that's a really good idea.
ReplyDeleteNo, no! I'm wrong about that! (when will I learn to read ALL THE WAY THROUGH?) She blends them after she blanches them. The peelings just separate from the meat and you run it through a strainer.
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