Tomato Juice Canning Recipe
This recipe on how to can tomato juice is such a simple but very useful canning recipe.
Canning your own tomato juice is much more healthy and affordable than store-bought, and by canning several pints or quarts at a time, you can stock your food pantry. Tomato juice can be used in so many recipes and is also a great healthy drink.
There’s nothing quite like preserving the fresh taste of garden tomatoes to enjoy all year long. Canning your own tomato juice is a simple and rewarding way to capture that flavor. Preserving homemade tomato juice is a great way to enjoy that fresh tomato flavor all year long. Plus, canning your own products is always healthier because you have the ability to control what goes into your canned food.
My homemade version of tomato juice does not have preservatives and of course, homegrown and homemade always tastes better.
Canning your own tomato juice is also a great way to preserve an abundance of tomatoes from your garden in a short amount of time!
My harvest of tomatoes and peppers from my vegetable garden this year was abundant and great to be able to can salsa, pizza sauce, spaghetti sauce, rotel canning recipe and tomato sauce.
I harvested the large beefsteak tomatoes pictured below and knew that they would be great to make juice!
Ingredients for Homemade Diced Tomato Canning Recip
- 10 to 14 pounds of Tomatoes: 2.5 to 3.5 pound of tomatoes generally makes about 1 quart of juice
- Canning Salt: 1/2 tsp per pint, 1 tsp per quart (optional)
- Lemon Juice: 1 Tbsp per pint, 2 Tbsp per quart
Yield is 8 pint jars or 4 quarts. Can adjust the recipe to make more or less.
Steps for Preparing the Tomato Juice Canning Recipe
First, rinse the fresh tomatoes. I used my large beefsteak type tomatoes.
Then cut the stem, core the tomatoes and quarter them.
Place the cut up tomatoes in a large stock pot.
I ended up dividing my tomatoes into 2 different pots. Heat the tomatoes to a low simmer, stirring and mashing the tomatoes with a large spoon and/or potato masher.
Simmer the tomatoes until nice and soft and continue mashing the juice out.
Use a food mill or strainer to strain the juice from the tomatoes. I used strainer and just mashed the tomatoes with a large spoon to separate the juice from the tomato pulp, peels and seeds.
Add the juice back into the stock pot and heat to a low boil.
Ladle the hot tomato juice into canning jars using a canning funnel.
Fill the jar leaving 1 inch headspace.
Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons. Adding lemon juice to the jars, helps ensure that this recipe has the correct acidity level for canning.
Add 1/2 tsp of canning salt to pint jars, 1 tsp to quart jars. The salt is optional and helps enhance the flavor.
Wipe the rims of each mason jar, remove the air bubbles and place lids and screw band.
Add the filled jars to the a hot water bath, heat the water to boiling and process jars at a full rolling boil for 35 minutes (40 minutes for quart jars). Make sure the water level is at least one inch above the jars.
In water bath canning, the general rule is cold jars should be placed in cold water, and hot jars should be placed in hot water. This helps prevent thermal shock, which can cause jars to break due to sudden temperature changes. It also ensures accurate processing times, as the water needs to reach the correct temperature to effectively process the food.
For more beginner canning information see my article here.
The processing time for canning starts when the water in the canner reaches a full boil and is properly maintained for the specified duration.
I use the Ball electric water bath canner for water-bath canning and love it. Tomatoes are a high-acid food, therefore are canned using the water bath method.
Remove the hot jars from the boiling water canner after the processing time with a jar lifter and place the sealed jars on a kitchen towel on the counter. Do not disturb for 24 hours. Then store in a cool dark place.
Enjoy!
This easy recipe with fresh ingredients is a great way to preserve your own tomatoes out of the garden! Diced tomatoes can be used in so many recipes.
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes, including other tomato recipes:
- Zucchini Relish
- Homemade Roasted Tomato Spaghetti Sauce Canning Recipe
- Salsa with Roasted Tomatoes and Peppers
- Cherry Tomato Salsa
- Pizza Sauce
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Tomato Juice Canning Recipe
This recipe on how to can tomato juice is such a simple but very useful canning recipe.
Canning your own tomato juice is much more healthy and affordable than store-bought, and by canning several pints or quarts at a time, you can stock your food pantry. Tomato juice can be used in so many recipes and is also a great healthy drink.
Ingredients
- 10 to 14 pounds of Tomatoes: 2.5 to 3.5 pound of tomatoes generally makes about 1 quart of juice
- Lemon Juice: 1 Tbsp per pint, 2 Tbsp per quart
- Canning Salt: 1/2 tsp per pint, 1 tsp per quart (optional)
Instructions
1. First, rinse the fresh tomatoes.
2. Then cut the stem, core the tomatoes and quarter them.
3. Place the cut up tomatoes in a large stock pot. (I divided my tomatoes into 2 different pots)
4. Heat the tomatoes to a low simmer, stirring and mashing the tomatoes with a large spoon and/or potato masher.
5. Simmer the tomatoes until soft and continue mashing the juice out.
6. Use a food mill or fine mesh strainer to strain the juice from the tomatoes. I used strainer and just mashed the tomatoes with a large spoon to separate the juice from the tomato pulp, peels and seeds.
7. Add the juice back into the stock pot and heat to a low boil.
8. Ladle the hot tomato juice into canning jars using a canning funnel.
9. Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons. Adding lemon juice to the jars, helps ensure that this recipe has the correct acidity level for canning.
10. Add 1/2 tsp of canning salt to pint jars, 1 tsp to quart jars. The salt is optional and helps enhance the flavor.
11. Wipe the rims of each mason jar, remove the air bubbles and place lids and screw bands on the jars.
12.Add the filled jars to the a hot water bath, heat the water to boiling and process jars at a full rolling boil for 35 minutes (40 minutes for quart jars). Make sure the water level is at least one inch above the jars.
13. Remove the hot jars from the boiling water canner after the processing time with a jar lifter and place the sealed jars on a kitchen towel on the counter. Do not disturb for 24 hours. Then store in a cool dark place.
