|Using 100% of Your Tomatoes: Gary Pilarchik|
|'Baxter Bush Cherry' Ready to Become Tomato Juice: Gary Pilarchik|
|De-seeded 'Black Plum' Tomatoes for Tomato Juice: Gary Pilarchik|
|De-seeded 'Baxter Bush Cherry' Tomatoes: Gary Pilarchik|
The first part of this process will make you your tomato juice. What remains, after the tomato juice is put aside, will become your ketchup or barbecue sauce. That process will be in another blog.
|Boiling Tomatoes for Tomato Juice: Gary Pilarchik|
At this point, you can add a large onion and a full stalk of celery. You can use more or less as you see fit. Chop them up coarsely and put them into the pot. You can add some salt, pepper, and garlic powder or use garlic cloves. DO NOT season to taste. Lightly season it at this point. Even though you aren't making a full reduction, the liquid will reduce and you don't want to end up with an overly salted or seasoned glass of tomato juice. You can doctor the juice up after it is made.
|Coarsely Chopped Onions: Gary Pilarchik|
|About 2/3 of a Stalk of Celery: Gary Pilarchik|
|How to Make Tomato Juice: Gary Pilarchik|
Gently press the vegetable chunks against the sieve until they gently mash and roll. Once they looked juiced, dump the remains in the sieve into a large bowl and repeat the process until the new pot is filled with tomato juice from the old pot.
|Remaining Tomato Juice Mash: Gary Pilarchik|
|My First Batch of Tomato Juice: Gary Pilarchik|
- Coarse Black Pepper
- Seas Salt
- Powder Garlic at the end
- Fresh Garlic at the beginning
- Onions and Celery through the boil
- Hot Peppers in the boil
- Cayenne Pepper (powder) at the end
|Bloody Marys with Homemade Tomato Juice: Gary Pilarchik|