Just as I’ve learned to use the second phase pulp to make crabapple sauce instead of squeezing it like crazy and making lots of more work for myself just for jelly, I’ve learned to use the excess juice if the tomatoes are particularly juicy rather than solid when I make salsa.
Instead of watery salsa, I have separate jars of the best hot-damned spicy V-8-like juice you ever tasted. Good with Vodka and a lemon wedge, or to satisfy three of your prescribed daily servings of vegies. And, with the hot peppers I used, also good for decongestion from the common cold.
Isn’t it pretty? Such a lucious foamy raspberry pink! While I ran out for yeast–regular old Fleishman’s since the one I had here is too old and the wine order with the Montrachet won’t likely come in till next week–the crabapples caught the spores from the air and started fermenting without it. With luck, the spores will not be in conflict with fruit wine (I’d hate to have it come out tasting like bulka!). The one spot of yellow you spy is one of the quinces, still hard as a rock–too hard to cut with a knife–and resistant, for a while, to the metamorphic effect of fermentation.
The Lost Children: A Charity Anthology
