Drinks & Beveragescreativecanning5.0
Canning Tomato Juice
This classic tomato juice recipe is perfect for preserving your summer harvest. Use it in soups, stews, sauces—or sip it straight. Safe for both water bath and pressure canning with proper acidification.
👥 28 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
📝 Preparation Steps
1
Wash tomatoes, remove stems, and trim any bruised spots. To prevent separation, start by quartering about 1 pound of tomatoes and placing them in a saucepan. Heat to boiling while crushing, then gradually add the remaining quartered tomatoes, keeping the mixture at a boil. Simmer for ⏱️ 5 minutes once all tomatoes are added.
tomatoes (fresh, whole, as purchased, for 7 quarts)23 lbs
2
Press the hot mixture through a food mill or sieve to remove skins and seeds. Return juice to the pot and bring to a boil.
3
Prepare jars and add acidifier to each jar: 2 Tbsp bottled lemon juice or ½ tsp citric acid per quart (1 Tbsp or ¼ tsp for pints). Add up to 1 tsp salt per quart if desired. Fill jars with hot juice, leaving ½ inch headspace. Wipe rims, apply lids and rings.
Bottled lemon juice (1 Tbsp per pint, 2 Tbsp per quart)14 TbspSalt (optional, 1/2 tsp per pint, 1 tsp per quart, see notes for citric acid substitution)7 tsp
4
Process jars in either a waterbath canner or pressure canner, using the instructions below (see notes). Be sure to adjust for altitude!
5
Let jars cool undisturbed for 12–⏱️ 24 hours. Check seals, label, and store in a cool, dark place.
Nutrition Facts
calories
69 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
600 mg
protein Content
3 g
carbohydrate Content
15 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.4 g
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