Tomato Juice - Canning

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Recipe: #140

September 13, 2011

"Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general. NOTE: I HAVE BEEN MAKING THIS FOR MANY YEARS AND HAVE NEVER ADDED BOTTLED LEMON JUICE. NEVER A PROBLEM! IF YOU DECIDE TO ADD IT, FEEL FREE."

Original is 30 servings


  • Serving Size: 1 (7.1 g)
  • Calories 0.9
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1163.3 mg
  • Total Carbohydrate - 0.2 g
  • Dietary Fiber - 0 g
  • Sugars - 0.2 g
  • Protein - 0 g
  • Calcium - 1.3 mg
  • Iron - 0 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.

Step 2

Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.

Step 3

Sterilize your jars (I do this in the dishwasher).

Step 4

Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.

Step 5

Save the remaining pulp for your compost bin and return the juice to the stock pot.

Step 6

Bring back to a rolling boil

Step 7

Add salt. (I usually add 1 tsp to each litre/quart empty jar). This is optional of course.

Step 8

Pour into jars leaving 1/2 inch air space.

Step 9

Place jars into canner and boil for 25 minutes.


No special items needed.

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