http://www.durgan.org/URL/?OCIMO 4 August 2012 Tomato Juice
Seventeen pounds of tomatoes were processed into nine litres of juice. Celery was added, since one plant was available and four beets added to enhance colour. Seven litres wee pressure canned at 15 PSI for 15 minutes for long term storage. Two litres were set aside and stored in the refrigerator for current use.
Note.You must have absolute confidence in your canning method. I read much on the subject, then arrived at my own method using the recommendations as a guide.I use 15 PSI for 15 minutes. This means nothing unless one does it correctly. I bring the whole pot up to 212F by operating without the bubbler in place for about 30 to 40 minutes. Then the bubbler is applied and when 15 PSI is reached I start the 15 minutes timing. The objective is for the contents of the jars to reach 250F for 15 minutes, which kills all bacteria.I do not even contemplate the water method of 212F. It has the potential of being too problematic in my opinion. Pressure canning is dead simple and almost effortless.
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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