If you’ve ever tasted homemade tomato juice, you know there’s nothing quite like it.
Store-bought just doesn’t compare.
Today, we’re jumping into the satisfying process of making and canning your own tomato juice.
It’s an easy preservation project and a fantastic way to ensure you always have a delicious, homemade base for soups and sauces.
What You Need to Can Tomato Juice
Materials:
- Large stockpot
- Food mill or fine sieve
- Quart-sized canning jars with lids and bands
- Canning funnel
- Jar lifter
- Large spoon or ladle
- Towel
- Canning pot with a rack
- Clean cloths
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Ingredients:
- Fresh, ripe tomatoes (approximately 23 pounds for 7 quarts of juice)
- Bottled lemon juice or citric acid
- Salt (optional)
- Sugar (optional)
How to Make Tomato Juice
First, choose ripe, high-quality tomatoes. Any variety will work, but Roma or other paste tomatoes are preferred for a thicker juice.
Wash them thoroughly under running water to remove dirt and any pesticides, then cut out any blemishes or bad spots and remove the stems.
Once clean, cut the tomatoes into quarters and place them in a large stockpot. Crush the tomatoes slightly with a spoon or potato masher to release their juices.
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Heat them over medium heat, stirring occasionally to prevent sticking. Bring to a boil and let simmer for about 10-15 minutes until the tomatoes are soft and have released their juices.
When ready, pour the cooked tomatoes through a food mill or fine sieve to separate the juice from the skins and seeds. Collect the juice in a clean pot.
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
If you prefer a smoother juice, you can strain the juice through a fine-mesh strainer or cheesecloth.
Would you rather use a blender? Check out our post on making tomato juice in a blender.
Canning Tomato Juice Step by Step
Step 1: Prep Jars, Lids, and Rings
Wash 7 quart jars with warm, soapy water. You don’t need to sterilize them because this canning recipe processes for more than 10 minutes, so the sterilization process will happen during canning.
Clean lids and rings, and keep the lids in hot (not boiling) water until ready to use to encourage a proper seal.
Step 2: Fill the Jars
To ensure safe acidity levels, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each quart jar. (This is to ensure safe acidity levels for water bath canning.)
Using a canning funnel, ladle the hot tomato juice into the jars, leaving about 1/2 inch of headspace at the top.
Run a non-metallic utensil around the inside of the jar to remove any air bubbles.
Step 3: Process
Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any residue.
Place the lids on the jars and screw on the bands until fingertip-tight.
Place the jars in a canning pot with a rack. Ensure the jars are covered by at least 1 inch of water, preferably 2 inches. Bring to a boil. Once at a hard, rolling boil, you can start your canning time.
Tomato juice needs to process in quarts for 40 minutes (or 35 minutes for pints).
If you live above 1,000 feet elevation, you’ll need to process your jars longer. Here’s a reference chart for different elevations.
Step 4: Cool and Store
After the canning time is over, remove the jars and place them on a towel. Allow them to cool and sit undisturbed for 12-24 hours.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed.
Label the jars with the date and store them in a cool, dark place.
By following these steps, you can enjoy the fresh taste of summer tomatoes even in the middle of winter!
