It's a pretty big bowl, sure, but I didn't expect it to yield TWO QUARTS of homemade tomato juice.
Just for perspective, the little gold tomatoes in the picture are cherry tomatoes.
The others are Purple Cherokee, Aunt Ruby's German Green, and Dona. The Donas are eerily uniform in size, almost perfectly round, and a cornball shade of hot red. Ideal sellability factors, though it's not the tastiest tomato in the world. Still, I might grow it again next year.
I spent a happy hour or so on the patio, cutting and salting the tomatoes, then running them through the food mill.
All those crazy colors blended to make a fairly satisfying-looking juice. Deep red.
I popped it directly into the freezer.
Then, this morning, I was reading my trusty, tattered copy of Putting Food By. I learned that uncooked tomato juice has a tendency to separate. Something about enzyme action. Hm.
Well, no problem, say I. Once I thaw it, I'll just give it a hearty zap in the microwave.
I mean, come on. Right? Don't spoil my fantasy.
My Bloody Mary fantasy.