http://durgan.org/2016/August%202016/18%20August%202016%20Tomato%20Juice/HTML/ 18 August 2016 Tomato Juice Ninety five pounds of fresh picked tomatoes were picked and processed into 40 liters of pressure canned juice. Each liter jar contains about 2 pounds of strained tomato juice. The tomatoes were cooked in their own liquid except for on liter of water added to the pot to start the cooking process. The juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Four cooking batches were required, since about 20 pounds can be handled by the cooking pot at one time. Annotated pictures depict the highlights of the process.
