On Saturday, March 13, 2021 at 12:07:27 PM UTC-5, songbird wrote:
> 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.

If memory serves (and it was 40 years ago), we used a food mill
to obtain juice. No idea whether those tomatoes were cooked
first.

Cindy Hamilton