Started my yearly task of making juice

[ContainerTed]

Worth, for the first time, I'm going to question your math on this one. I can't lift 332 pounds of tomatoes.

One quart of water is approx. 2 pounds. So, 6 quarts of tomato chunks is about 12 pounds.

4 of my bowls full then would be 48 pounds.

I do a water reduction of approx. 35-40% by volume on some but not all batches. So, I might average a reduction of approx. 17 pounds of the 48 and that leaves 31 pounds.

So, 48 pounds of tomato chunks with some kind of loss of the seeds and seed gel could translate to about 55 pounds of whole tomatoes.

So, does that make more sense? 55 pounds of tomatoes yield 12 quarts of juice if reduction is 35-40%.

Now, what I do (in reality) is just eyeball the thickness of the juice in the pot on the stove and when it pleases me, I jar the stuff.

Take care, my friend.