Yes, I do cook it down, but I don't bring it to a rolling, bubbling boil. I get it hot enough to make the contents roll gently without bubbles. This ensures that I don't 'burn" it. It does take a while to reduce it this way, but the flavor is worth the extra time spent.
Most canning instructions suggest a Boiling Water Bath for canning purposes when it comes to Tomato Juice. But I like something a bit more, so I take the pressure to 15 PSI and leave it there for 5 minutes. Then I allow the whole thing to cool down until I can open the canner.
I know it's overkill, but it makes me feel better and the taste is not compromised. The juice I make is only tomatoes and some canning salt.
It really is like drinking a Brandywine.
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Ted
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Owner & Sole Operator Of
The Muddy Bucket Farm
and Tomato Ranch
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