Tomatoes
Home-Canned Tomato Juice
Pure tomato juice with required jar-by-jar acidification.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 23 lb tomatoes per 7 quarts
- Bottled lemon juice or citric acid for every jar
- Canning salt (optional)
Preserve
Instructions
- 01
Quarter tomatoes and simmer while crushing. Press heated juice through a sieve or food mill; bring juice to a boil.
- 02
Acidify each jar, fill with hot juice leaving ½-inch headspace.
- 03
In a boiling-water canner, process pints 35 minutes or quarts 40 minutes.
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Trusted recipe source
NCHFP — Home-Canned Tomato Juice
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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