#2. Go out for supper with two girlfriends after doing said green beans. Be sure that one of them is a friend who owns one of these babies.
*It's called a Vita Mix!
Listen skeptically as she tells you how she puts her tomatoes through this wonderful contraption and the juice is ready to cook - no Victoria Strainer; no other type of hand cranked sieve of any kind.
#3. Borrow The Thing. I'm probably way behind the times but people, it works! This thing is the bomb.com. Do you know how much time I've spent cranking tomatoes through a sieve? Me either. But way too much.
#4. Next you need a daughter to cut up tomatoes for you. Preferably one like mine who sticks with it til it's done.
#5. You also need a son to run the fabulous blender. It is Much the best way.
#6. Then, you need a sister who teaches you how to cut out the other time consuming factor in canning tomato juice - water bathing for twenty minutes. Introducing: The Oven Method. Again, I am probably way behind on these revelations but in case you are like me, I will explain.
-- Preheat your oven to 200 degrees. In the mean time, cook your juice down.
-- Fill oven with jars. I left them in there for fifteen-twenty minutes but I'm no expert on this.
*Just a little aside here. If you are like me - end up with jars with the paper still on - when you get the jar out of the oven, that paper will slide right off!
-- Place lids in pan. Cover with water and bring to a boil; turn on low. And, by the way, if you've never learned the secret of canning with (and re-using and re-using) twist lid jars, you're welcome. They work beautifully.
-- Once your juice is boiled down, keep your juice simmering, your lids hot and grab a hot jar out of the oven. (Oven mitt!)