Cindy Hamilton wrote:
....
> I have a dim memory of canning tomatoes, and ISTR juice
> was needed anyway. So it's not a lot out of your way to can juice,
> too.

it is a different process for us.

when doing tomato chunks we scald the tomatoes to be able
to remove the skins and then core them and cut into chunks
removing any parts we don't want.

for juice we just have to core them and cut out any parts
we don't want to use and then cut it up so that it will cook
to juice easier. with a juicing machine i'm not sure we'd
even need to core them other than to cut out parts we don't
want and we'd not need to warm them up to get the juice out
easier. then the only warming up would happen when the
juice is canned. i think that would save about 30 minutes
to an hour each batch.

it's ok as we're doing it now anyways. i know Mom won't
want another kitchen gadget and to change her ways...


songbird