Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
Making the Tomato Juice
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. Maintain a boil.
After all tomatoes are added simmer for 5 minutes.
Remove the skins and seeds by running through a food mill.
Canning Tomato Juice in a Pressure Canner
Have all supplies gathered and prepared.
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.
Fill the jars with tomato juice. Leave a 1/2 inch headspace.
Wipe the rims clean and place on seal and ring.
Place jar in the warm canner. Proceed to fill all jars.
Process in a pressure canner according to the instructions below.
Notes
Processing Instructions for a Pressure Canner Process pints or quarts for 15 minutes, adjusting the pressure used for your altitude and canner type.Altitude Adjustments Dial Gauge- watch the dial on your canner to determine pressure.Altitude - weight (PSI)
0-2000 feet - 11 pound weight
2,001 - 4,000 feet - 12 pound weight
4,001 - 6,000 feet - 13 pound weight
6,000 - 8,000 feet - 14 pound weight
Weighted Gauge - Watch for the weight to ‘jiggle’ to determine pressure.Altitude - weight (PSI)
0-1,000 ft - 10 pound weight
Above 1,000 feet - 15 pound weight
Source: The National Center for Home Food Preservation