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TOMATO JUICE
Canned Tomato Juice
Yield: Approximately 3 ¼ pounds of tomatoes per quart
Ingredients
-
Fresh, ripe tomatoes (washed, stems removed, trimmed of bruises and discolored spots)
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Bottled lemon juice or citric acid (for acidification, see instructions below)
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1 teaspoon salt per quart (optional)
Acidification (Required for Safety)
-
Per Quart Jar: Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
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Per Pint Jar: Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
Preparation
To Prevent Juice Separation
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Cut about 1 pound of tomatoes into quarters and place directly into a saucepan.
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Heat immediately to boiling while crushing.
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Gradually add and crush additional freshly cut tomato quarters, maintaining a vigorous boil throughout.
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After all tomatoes are added, simmer for 5 minutes.
If Juice Separation is Not a Concern
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Slice or quarter tomatoes into a large saucepan.
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Crush, heat, and simmer for 5 minutes before extracting juice.
Juicing
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Press heated tomatoes through a sieve or food mill to remove skins and seeds.
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Return juice to saucepan and heat to boiling.
Packing
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Add bottled lemon juice or citric acid directly to jars (see Acidification above).
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Add 1 teaspoon salt per quart jar, if desired.
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Fill jars with hot tomato juice, leaving ½-inch headspace.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process jars in a boiling-water canner or pressure canner according to USDA-recommended times for tomato juice.
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Always adjust processing time for jar size and altitude.
⚠️ Safety Note: Acidification is mandatory when canning tomatoes to ensure safe acidity levels.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints or Quarts |
20 min |
5 lb |
10 lb |
|
Hot |
Pints or Quarts |
15 min |
10 lb |
15 lb |
|
Hot |
Pints or Quarts |
10 min |
15 lb |
Not recommended |
