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Canning Tomato Juice

Capture the essence of summer with this homemade tomato juice, perfect for enjoying fresh flavors throughout the year.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 pints
Course: Preserving
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 pounds fresh tomatoes
  • 2 tablespoons salt optional, for flavor
  • 1/2 cup lemon juice for acidity
  • 1 teaspoon black pepper optional, for flavor
  • Basil oregano, or your choice of herbs (optional)

Equipment

  • Canning jars (pint or quart)
  • Lids and rings
  • Large pot for boiling
  • Blender or food mill
  • Funnel
  • Jar lifter
  • Large bowl
  • Measuring cups

Method
 

  1. Start by sterilizing your canning jars and lids to prevent bacteria.
  2. Wash fresh tomatoes under cool water to remove dirt and pesticides.
  3. Remove stems and cut tomatoes into quarters for quicker cooking.
  4. Place tomatoes in a large pot over medium heat and cook until softened, about 20-30 minutes.
  5. Use a blender or food mill to puree the cooked tomatoes for a smooth texture.
  6. Add salt, lemon juice, and any herbs or spices to enhance flavor and ensure proper acidity.
  7. Using a funnel, pour the tomato juice into prepared jars, leaving a 1/2-inch headspace.
  8. Seal jars with lids and process them in a boiling water bath for 35 minutes.

Notes

Always check the seals after processing to ensure they are airtight, which preserves the freshness of your juice.