HI U Mmsg,,,,,,,,, when you do juice it's almost a whole day affair. First, you have to accumulate enough to make the clean-up worth while. For instance, we accumulate our tomatoes on the railing on our back deck. When we have about 30' of them then we do the process.
My job is to blanch them on the deck and add them to cold water in the kitchen sink. My Tractor Driver removes the peelings and rind, cuts them up into a blender. I run the blender such that the juice can pass through a hand cranked processer. The juice goes through the screen and the seeds and debris out the end. We save the seeds for next year's planting.
She then brings the tomato juice to a rolling boil for about 15 minutes. Shorter than that, the juice spoils regardless of sealing. She then adds to clean, hot jugs and seals. She listens to the number of pops from the jars as they cool to determine if they have sealed. A jar that you can push the lid down has not sealed and will spoil, so you have to reheat to get a good seal.
Tomato juice is ( acidic ) tart, so we add a little cane sugar and sea salt to make it palatable.
All our juices require a different process and I am wearing out all these city slickers that have no clue why I bring this subject of gardening on a health site.
I notice that you no longer say you live on the 5 th floor somewhere in Europe. Have you moved?
Love you like a sister. =====ORH=====