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Canning Tomato Juice

Jul 22, 2021 · Leave a Comment

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Canning Tomato Juice

Quantity: An average of 23 pounds is needed per canner load of 7 quarts or an average of 14 pounds per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 18 quarts of juice— an average of 3-¼ pounds per quart.

Procedure: Wash, remove stems and trim off bruised or discolored portions. To prevent the juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into a saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces.

If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove skins and seeds.

Add bottled lemon juice or citric acid to jars. Heat juice again to boiling. Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars with hot tomato juice, leaving ½-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Process Time at Altitudes of

Style of PackJar Size0– 1,000 ft1,001– 3,000 ft3,001– 6,000 ftAbove 6,000 ft
Hot PackPints35 min40 min 45 min 50 min
Quarts40 min45 min50 min55 min

Canner Pressure (PSI) at Altitudes of

Style of PackJar SizeProcess Time0– 2,000 ft2,001– 4,000 ft4,001– 6,000 ft6,001– 8,000 ft
Hot PackPints or Quarts20 min6 lb7 lb8 lb9 lb

15 min11 lb12 lb 13 lb14 lb

Canner Pressure (PSI) at Altitudes of

Style of PackJar SizeProcess Time0– 1,000 ftAbove 1,000 ft
Hot PackPints or Quarts20 min5 lb10 lb
15 min10 lb15 lb
10 min15 minNot recommended
Canning Tomato Juice

Canning Tomato Juice

Directions on how to safely home-can quality tomato juice from the USDA.
Print Pin Rate
Servings: 1 Quart

Ingredients

  • 3 ¼ lbs tomatoes per Quart
  • 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid Per Quart
  • 1 teaspoon Canning Salt Per Quart

Instructions

  • Wash tomatoes.
  • Stem them, and trim off and discard bruises. Don't peel or seed or core.
  • Take 6 of the tomatoes, cut into quarters and add to a large pot over high heat.
  • Crush them with a potato masher or other similar tool.
  • Stirring the pot frequently and keeping the heat high, continue to quarter the remaining tomatoes, adding them as you do and crushing them, so that they heat rapidly, too, and the mixture keeps on boiling, uncovered.
  • When all the tomato is in, let simmer strongly for another 5 minutes.
  • Pass tomato mixture through a sieve or food mill to remove skin and seeds.
  • Put juice back in pot, bring back to a boil, then lower to a simmer to keep quite hot.
  • Acidify jars. To each half-litre/ pint jar add either 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid. To each litre/quart jar add either 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid.
  • OPTIONAL: ½ teaspoon salt per half-litre/ pint; 1 teaspoon per litre/quart jar.
  • Ladle hot juice into jars.
  • Leave 2 cm (½ inch) headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process half-litres (pints) for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.

Video

Notes

PRESSURE CANNING PROCESS
The USDA also offers a pressure canning process. 
 
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