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TOMATO JUICE AND VEGETABLE JUICE BLEND
Canned Tomato–Vegetable Juice Blend
Yield: About 22 pounds of tomatoes per canner load of 7 quarts
(with up to 3 cups added vegetables)
Ingredients
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22 pounds ripe tomatoes (washed, stemmed, trimmed of blemishes)
-
Up to 3 cups total of finely chopped vegetables (celery, onions, carrots, and/or peppers, any combination)
-
Bottled lemon juice or citric acid (for acidification, see below)
-
1 teaspoon salt per quart (optional)
Acidification (Required for Safety)
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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
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Cook Tomatoes: Crush and simmer tomatoes as for tomato juice (maintaining a vigorous boil while adding pieces).
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Add Vegetables: Stir in no more than 3 cups finely chopped celery, onions, carrots, and/or peppers per 22 pounds of tomatoes.
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Simmer: Cook mixture for 20 minutes.
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Strain: Press hot mixture through a sieve or food mill to remove skins and seeds.
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, if desired.
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Reheat juice blend to boiling.
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Fill hot jars immediately, 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 following USDA-recommended times for tomato–vegetable juice.
-
Adjust processing times for jar size and altitude.
⚠️ Safety Note: Do not exceed the maximum of 3 cups vegetables per 22 pounds of tomatoes — this limit is essential to ensure safe acidity.
| 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 |
