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Canning Tomato Juice in a Water Bath Canner
This recipe is a plain tomato juice with no added vegetables. Quantity - About 23 pounds of tomatoes will give you 7 quart jars.
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Prep Time:
2
hours
hrs
Cook Time:
0
minutes
mins
Processing Quarts (adjust for altitude):
40
minutes
mins
Total Time:
2
hours
hrs
40
minutes
mins
Equipment
Water Bath Canner
Large Pot
Food Mill
I like my Victorio Mill
Canning Jars
Canning Lids and Rings
Funnel, Jar Lifter, Lid Lifter, Bubble Tool
Ladle
Ingredients
Tomatoes
Lemon Juice
or citric acid, for acidification
Instructions
Making the Juice
Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.
Wash your tomatoes, core and cut off any blemishes or damaged spots.
Cut tomatoes into quarters, add a single layer to a pot and bring to a boil. Crush to bring out the juices.
Continue to cut the rest of the tomatoes and add them to the pot. When all are added to the pot simmer for 5 minutes.
Remove the skins and seeds by running through a food mill.
Canning Tomato Juice
If needed reheat the juice so it is hot going into the hot jars and canner.
Add bottled lemon juice to each jar. 1 Tablespoon per pint, 2 Tablespoons per quart.
Add salt to each jar if desired. 1/2 teaspoon per pint, 1 teaspoon per quart.
Bring tomatoes back to a boil iff needed before filling jars.
Fill the jars with tomato juice. Leave a 1/2 inch headspace.
Wipe the rims of your jars clean with a paper towel or cloth.
Put on the canning lids and seals.
Process according to the chart below. You’ll be adjusting the processing time depending on your altitude.
Notes
Processing time for pints in water bath (hot pack).
0-1,000 ft - 35 minutes
1,001-3,000 ft - 40 minutes
3,001-6,000 ft - 45 minutes
6,001- and above - 50 minutes
Processing time for quarts in water bath (hot pack).
0-1,000 ft - 40 minutes
1,001-3,000 ft - 45 minutes
3,001-6,000 ft - 50 minutes
6,001- and above - 55 minutes
Source - The National Center for Home Food Preservation
Servings:
7
quarts
Author:
Sharon Peterson