Stage1: Preparation. Wash tomatoes and remove any portions that are bruised. Cut into pieces. Place into nylon straining bag. Press, crush and strain juice into primary fermenter. Keeping all pulp in straining bag, tie top and place in primary. Stir in all other ingredients except yeast, cover and wait 24 hours. Rinsethe tomatoes well, remove the stems, and cut into chunks. Fill a blender jar with the tomato chunks and blend until the tomatoes have all reduced to a fine sauce. To strain out the seeds and skin, place a mesh strainer or food mill over a large pot on the stove (or over the crock of a slow cooker pot). Blendingtomato juice. Cut the tomatoes up into big chunks. Blend until the mixture is smooth and looks like juice. This may take a few minutes to do well. Put a large nut milk bag or layers of cheesecloth (or a sieve) in a large bowl. Pour the tomato mixture from the blender into the bag or cheesecloth. Chopa handful of celery stalks and one onion along with the tomatoes. Parboil in a saucepan with a little water on medium heat. Discard the water and juice the parboiled vegetables in a blender for three minutes. Strain the juice through a kitchen strainer to extract any seeds, peeling and large bits of vegetable. Bringto a bubble, reduce the heat to medium low. Add the thyme leaves, salt, and pepper and continue cooking at a simmer for 5-6 minutes. Remove the skillet from the heat and stir in the butter and milk or cream. Serve over hot split biscuits topped with an over easy or poached egg and a side of bacon or ham. QXh9.

procedure text how to make tomato juice