Canning tomato vegetable juice recipe. Say goodbye to store-bought juice and hello to homemade taste all year round. Drink it straight or use it in recipes.
First wash tomatoes and cut out the stems, bruises or damaged portions.
Cut enough tomatoes up to cover the bottom of a large saucepan in a shallow layer. Bring that layer to a boil. Gradually cut up and add the rest of the tomatoes to the pot keeping the mixture boiling.
Peel and chop your choice of celery, onions, carrots and/or peppers. You’ll want no more than 3 cup combination.
Carrots and Onions should be peeled.
Chop all veggies finely and add to your tomato mixture.
Bring to a boil then reduce heat and simmer 20 minutes.
Put mixture through a food mill to remove seeds and skins.
Canning Vegetable Tomato Juice
Gather and prepare all canning equipment. (See pressure canning or waterbath instruction if needed).
Add lemon juice to jars, 1T per pint or 2T per quart (see other acidification options).
Add salt to each jar if desired. 1/2 teaspoon per pint, 1 teaspoon per quart. (Salt is optional but highly recommended.)
Reheat your tomato veggie juice if needed, you want hot juice going into hot jars. Fill jar, leave 1/2 inch headspace.
Wipe the rims of the jars clean and put on the canning lids.
Process according to the instruction below.
Notes
NOTES:There are both water bath and pressure canning instruction.Pay attention to the proper time for the proper equipment.——-Processing in a Water Bath Canner -Check the time required for your altitude and jar size.Altitude time for pints / quarts0-1000 pints 35 minutes / quarts 40 minutes1001-3000 pints 40 minutes / quarts 45 minutes3001-6000 pints 45 minutes / quarts 50 minutesAbove 6000 pints 50 minutes / quarts 55 minutes———-Processing in a Pressure Canner. Pints and quarts are both processed for 15 minutes.Step one - use the chart for the style of pressure canner you are using. Step two - check the altitude adjustments for your altitude.Weighted Gauge – Watch for the weight to ‘jiggle’ to determine pressure.Pints and quarts are processed for 15 minutes at the following poundsAltitude weight (pounds pressure)0-1000 ft 10 lbsAbove 1000 15 poundsDial Gauge – watch the dial on your canner to determine pressure.Pints and quarts are processed for 15 minutes at the following poundsAltitudeweight (pounds pressure)0-2000 11 lbs2001-4,000 12 lbs4,001-6,000 13 lbs6,001-8,000 1 14lbs