Learn how to can tomato juice at home. Use your homemade tomato juice to drink or in recipes for delicious soups and chili.
Every year, I can tomato juice. We don't drink it as a juice, but I do use in other recipes. I always add it to my chili and tomato based soups instead of water.
Making tomato juice at home is very easy. I've been making it for years with the leftover juice from making tomato sauce.
You can make tomato juice two different wants. This is going to be long, but I'll explain both of them in this post.
Use the method that makes sense for you and your needs. I would recommend using the cooked version if you are making it to drink since it will be thicker.
How to Can Tomato Juice at Home
Do You Have to Pressure Can Tomato Juice?
No, you can pressure can it or water bath can it. If you use a water bath, you'll have to add some lemon juice to change the pH to make it safe for canning.
I always water bath can mine because it's easier.
Do You Need to Use a Juicer to Make Tomato Juice?
I don't own a juicer, so I've never made it that way. You can, but you can use either of the methods below to make tomato juice without a juicer.
How Long Does Canned Tomato Juice Last?
Your home canned tomato juice will last 18-24 months on the shelf.
Food Mill
We picked up a food mill the first year we started canning. I now own three of them and several attachments.
If you are planning on canning regularly, these save so much time!
This is the style that I use and love. I've used the other styles, but they do not even come close to this style.
I love my Roma Food Mill. I get my parts and accessories at Lehman's Hardware. I have the attachments so I can use it for different kinds of foods.
How to Use Homemade Tomato Juice
You can certainly drink it as is. I add it in place of water for soups. We really like it in stuffed pepper soup or in chili.
You can also add it place of water to rice or in any dish that has tomatoes or you want a tomato flavor.
How to Make Tomato Juice From Whole Tomatoes
Use this method if you are planning on drinking the juice. You can also use it to make recipes. It's amazing in chili and soups.
Plan to use about 3.5 pounds of tomatoes for each quart. I try to fill my canner, so keep that in mind if you are picking or buying tomatoes.
Ingredients
- 3.5 pounds of tomatoes per quart
- 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart
Directions
Step #1
Wash tomatoes and remove the stems. Cut into quarters and place in a large sauce pan. Stir frequently to crush the tomatoes while you bring them to a boil.
Step #2
Reduce heat and simmer for 5 minutes.
Step #3
Use a food mill to remove skins and seeds. You can also use a sieve, but a food mill is easier.
Step #4
Place the tomato puree back in the pan and bring back to a boil.
Step #5
Fill jars with hot tomato juice and leave a 1/2 inch head space. Add 1 teaspoon salt to each jar and 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart.
Step #6
Add lids and rings. Process pints for 35 minutes and quarts for 40 minutes.
For a pressure canner, process at 6 pounds of pressure for 20 minutes for pints or quarts or at 11 pounds of pressure for 15 minutes.
Step #7
Carefully remove jars from canner with a jar lifter. Set on a towel to cool completely. Label and store.
How to Make Tomato Juice After Making Tomato Sauce
I use the juice that is leftover from making tomato sauce for my tomato juice. This is a thinner juice, but it's fine for us since I'm just using it in recipes.
Since this is a byproduct of making juice, it's very difficult to tell you how many tomatoes you'll need. From one bushel of tomatoes, I made sauce and got 4.5 quarts of tomato juice leftover to give you an idea.
Ingredients
- Tomatoes
- 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart
Directions
Step #1
Wash tomatoes and remove the stems. Cut into quarters and place in a large sauce pan. Stir frequently to crush the tomatoes while you bring them to a boil.
Step #2
Reduce heat and simmer for 5 minutes.
Step #3
Use a food mill to remove skins and seeds. You can also use a sieve, but a food mill is easier.
Step #4
Line a 5 gallon bucket with a fine mesh bag. Put the sauce in the bag.
Step #5
Now comes the messy part. I do this outside or put a tablecloth on the floor. Lift the bag and let the juice strain out.
Let it strain until the pulp is the right consistency for your sauce.
Step #6
Place the juice back in the large pot and bring to a boil for 5 minutes.
Step #7
Place the tomato puree back in the pan and bring back to a boil.
Step #8
Fill jars with hot tomato juice and leave a 1/2 inch head space. Add 1 teaspoon salt to each jar and 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart.
Step #9
Add lids and rings. Process pints for 35 minutes and quarts for 40 minutes.
Homemade Tomato Juice for Canning
Ingredients:
- 3.5 pounds of tomatoes per quart
- 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart
Instructions:
- Wash tomatoes and remove the stems. Cut into quarters and place in a large sauce pan. Stir frequently to crush the tomatoes while you bring them to a boil.
- Reduce heat and simmer for 5 minutes.
- Use a food mill to remove skins and seeds. You can also use a sieve, but a food mill is easier.
- Place the tomato puree back in the pan and bring back to a boil.
- Fill jars with hot tomato juice and leave a 1/2 inch head space. Add 1 teaspoon salt to each jar and 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart.
- Add lids and rings. Process pints for 35 minutes and quarts for 40 minutes.
- For a pressure canner, process at 6 pounds of pressure for 20 minutes for pints or quarts or at 11 pounds of pressure for 15 minutes.
Notes:
Calories
288.34Fat (grams)
3.19Sat. Fat (grams)
0.44Carbs (grams)
62.61Fiber (grams)
19.16Net carbs
43.45Sugar (grams)
41.98Protein (grams)
14.04Sodium (milligrams)
83.02Cholesterol (grams)
0.00
