I got too many tomatoes for the umpteenth time this summer so I am making my third batch of tomato juice (I have 22 quarts and 1 1/2 gallon made).
Today I will make orange tomato juice using persimmon and Dr Wyche's yellow tomatoes, both old heirloom orange beefsteak 'maters. the other two batches were a blend of reds, pinks, yellows and oranges.
I use a Victorio strainer to remove the skin/seeds and than simmer in a big pot (3 gallon)) for about an hour before seasoning with:
Home made tomato juice makes winter better
Anyone else making their own? What's your favorite tomato to juice?