Tomato Juice Recipe for Canning
Enjoy the taste of summer all year round with this simple and delicious homemade tomato juice recipe for canning. This recipe allows you to preserve the fresh flavor of ripe tomatoes, perfect for sipping on cold winter days or using as a base for your favorite recipes.
Ingredients
- 8 pounds ripe tomatoes (choose firm, blemish-free tomatoes)
- 1/2 cup lemon juice (helps maintain color and acidity)
- 1 teaspoon salt (adjust to taste)
- Optional: Fresh herbs like basil, oregano, or thyme (add a handful during cooking)
Equipment
- Large stockpot
- Food mill or strainer
- Canning jars (pint or quart size)
- Jar lids and rings
- Canning rack
- Water bath canner
- Ladle
- Jar lifter
- Magnetic lid lifter
- Measuring cups and spoons
Instructions
1. Prepare the Tomatoes:
- Wash tomatoes thoroughly and remove any stems or blemishes.
- Core the tomatoes and roughly chop them.
2. Cook the Tomatoes:
- In a large stockpot, combine the chopped tomatoes, lemon juice, salt, and any desired herbs.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 30-45 minutes, stirring occasionally. This allows the tomatoes to break down and release their juices.
3. Process the Tomato Juice:
- Use a food mill or strainer to remove the tomato skins and seeds from the cooked mixture. This will give you a smoother, more consistent juice.
4. Prepare the Jars:
- Wash canning jars, lids, and rings in hot soapy water. Rinse thoroughly.
- Sterilize jars by placing them in a boiling water bath for 10 minutes.
- Place lids in a small saucepan and simmer in hot water for 5 minutes. This softens the sealing compound on the lids.
5. Fill the Jars:
- Carefully ladle the hot tomato juice into the sterilized jars, leaving 1/2 inch headspace at the top of each jar.
- Wipe the jar rims with a clean damp cloth to remove any drips or residue.
- Center a lid on each jar and screw on the ring fingertip tight. Do not overtighten.
6. Process in a Water Bath Canner:
- Place a canning rack in the bottom of a water bath canner.
- Fill the canner with water to 1-2 inches above the tops of the jars.
- Bring the water to a rolling boil.
- Carefully lower the filled jars into the boiling water bath.
- Ensure the jars are completely submerged in water.
- Process pint jars for 35 minutes and quart jars for 40 minutes.
7. Cool and Store:
- Carefully remove the jars from the water bath and place them on a clean towel to cool completely.
- As the jars cool, you should hear a popping sound as the lids seal.
- Once cool, check the seals by pressing down on the center of each lid. If the lid is firmly sealed and does not move, it is properly sealed.
- Label and store your canned tomato juice in a cool, dark place for up to a year.
Tips:
- Use ripe, flavorful tomatoes for the best taste.
- You can adjust the acidity by adding a little more lemon juice if you prefer a tangier juice.
- Experiment with different herbs and spices to create unique flavor combinations.
- For a thicker juice, use a blender to partially blend the cooked tomatoes before straining.
Enjoy your homemade canned tomato juice!
