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.
Servings: 28 servings, Makes 7 quarts
Equipment
Ingredients
- 23 lbs tomatoes fresh, whole, as purchased, for 7 quarts
- 14 Tbsp Bottled lemon juice 1 Tbsp per pint, 2 Tbsp per quart
- 7 tsp Salt optional, 1/2 tsp per pint, 1 tsp per quart, see notes for citric acid substitution
Instructions
- 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.
- 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.
- 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.
- Process jars in either a waterbath canner or pressure canner, using the instructions below (see notes). Be sure to adjust for altitude!
- Let jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.
Notes
Always use bottled lemon juice (not fresh) to ensure consistent acidity.
You can skip the separation prevention step if layered juice doesn’t bother you—it’s safe either way.
Freeze instead of canning if you prefer to skip acidification.
Water Bath Canning Times
Process jars of hot tomato juice in a boiling water bath canner. Be sure to adjust the time based on your elevation:- 0–1,000 ft: 35 minutes for pints, 40 minutes for quarts
- 1,001–3,000 ft: 40 minutes for pints, 45 minutes for quarts
- 3,001–6,000 ft: 45 minutes for pints, 50 minutes for quarts
- Above 6,000 ft: 50 minutes for pints, 55 minutes for quarts
Pressure Canning Instructions
If you prefer to pressure can your tomato juice, process pints or quarts for 15 minutes, adjusting pressure based on your canner type and elevation. Dial-Gauge Pressure Canner (15 minutes):- 0–2,000 ft: 11 PSI
- 2,001–4,000 ft: 12 PSI
- 4,001–6,000 ft: 13 PSI
- 6,001–8,000 ft: 14 PSI
- 0–1,000 ft: 10 PSI
- Above 1,000 ft: 15 PSI