If you love fresh tomato juice and want to enjoy it year-round, canning your own tomato juice is a fantastic way to preserve that delicious, garden-fresh flavor. Plus, it’s surprisingly simple and rewarding! In this article, I’ll walk you through how to can tomato juice at home with easy-to-follow steps, helpful tips, and a friendly tone to make the process enjoyable.
Why Can Tomato Juice?
Canning tomato juice lets you:
– Preserve the taste and nutrients of fresh tomatoes.
– Have a ready-to-use base for soups, stews, and cocktails.
– Save money by using homegrown or bulk-bought tomatoes.
– Avoid preservatives and control the ingredients.
Now, let’s get started!
What You’ll Need
– Fresh, ripe tomatoes (firm and free of spoilage)
– Bottled lemon juice or citric acid (for acidity and safe preservation)
– Salt (optional, for flavor)
– Canning jars with lids and rings (sterilized)
– Large pot or water bath canner
– Food mill, juicer, or blender and fine strainer
– Funnel and ladle
– Clean towels
Step 1: Prepare Your Tomatoes
Start by washing your tomatoes thoroughly to remove dirt and bacteria. Then, core them by removing the stems and any blemishes. You don’t need to peel or seed them because the food mill or strainer will take care of that later.
Step 2: Cook and Simmer the Tomatoes
Place the cored tomatoes in a large pot and simmer over medium heat. Do not add extra water; tomatoes will release their own juices as they cook down. Stir occasionally to prevent scorching. Simmer until tomatoes are soft and breaking apart, about 10-15 minutes.
Step 3: Extract the Juice
Use a food mill or juicer to press the cooked tomatoes, separating the juice from skins and seeds. If you don’t have a food mill, blend the tomatoes and strain the mixture through a cheesecloth-lined sieve or nut milk bag to get smooth juice.
Step 4: Boil the Juice
Return the strained juice to the pot and bring it to a boil. Boiling pasteurizes the juice and ensures it’s hot when poured into jars, which is essential for safe canning.
Step 5: Prepare Jars and Add Acid
While the juice is heating, sterilize your canning jars and lids by boiling them or running them through a dishwasher cycle. Add bottled lemon juice or citric acid to each jar to ensure safe acidity:
– Bottled lemon juice: 1 tablespoon per pint jar or 2 tablespoons per quart jar
– Citric acid: ¼ teaspoon per pint or ½ teaspoon per quart
Add salt if you like (½ teaspoon per pint or 1 teaspoon per quart).
Step 6: Fill the Jars
Using a funnel, ladle the hot tomato juice into the jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth to remove any spills that could prevent a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Step 7: Process the Jars
Water Bath Canning (Common Method)
– Place jars in a boiling water bath canner with a rack to keep jars off the bottom.
– Ensure jars are covered by at least an inch of water.
– Boil for 35 minutes for pint jars or 40 minutes for quart jars.
– Adjust processing time if you live at a higher altitude according to guidelines.
– After processing, turn off heat, remove the lid, and let jars sit in the water for 5 minutes before removing.
Pressure Canning (Alternative Method)
– Load jars into a pressure canner.
– Vent steam for 10 minutes, then seal and bring to 10-11 PSI.
– Process for 15 minutes.
– Allow pressure to drop naturally before opening.
– This method is faster and recommended for safety in some areas.
Step 8: Cool and Store
Remove jars carefully and place them on a towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex up and down. Remove the screw bands and store sealed jars in a cool, dark place. Refrigerate any jars that didn’t seal properly and use them first.
Tips for Success
– Use ripe, firm tomatoes for the best flavor and yield.
– Keep everything clean and sterilized to avoid contamination.
– Don’t skip adding lemon juice or citric acid; tomatoes are borderline acidic and need this for safe canning.
– Maintain hot temperature of juice and jars during filling to prevent jar breakage and ensure good seals.
– Adjust processing times for altitude to ensure safety.
Enjoy your homemade canned tomato juice as a refreshing drink or a flavorful cooking ingredient anytime! Canning your own tomato juice is a great way to savor summer’s bounty all year long.
Preserve the freshness, save money, and delight in the taste of home-canned tomato juice!