Fresh homemade Tomato Juice is one of the easiest canning recipes! It’s Day Five of Canning Week, so I thought I’d end the week with a super-simple recipe for making your own Tomato Juice. There are only two ingredients and this juice is amazing. Pro tip: It makes the best Bloody Marys. Ever.
For this method, if you’re wanting to anticipate how much juice you’ll be making, it normally takes about 3 pounds of tomatoes for each quart of juice. But this is one of those recipes for canning that you really don’t need to have a measurement for the amount of produce you’ll need. Let me explain.
Get a big ol’ heap of ripe tomatoes, either from your own garden or a Farmer’s Market. Wash them, core them, quarter them (removing any bruised portions), throw them in a non-reactive pot. Cook them. Strain them through a food mill, strainer or sieve. Measure the amount of juice (this tells you how many jars to prepare), return the juice to the pan and boil it.
Having a food mill is a great help for this project. Running the cooked tomatoes through the mill will easily remove all the seeds (using the smallest milling screen). This is the one I have, Cuisipro Deluxe Food Mill:
It’s a little pricey. If I was purchasing one now, I’d probably buy this one, Cuisinart Stainless Steel Food Mill:
I used mine all the time, especially during canning season. I use the smallest milling screen for juice, then when I’m making sauce or jam and want the seeds, I use the largest milling screen.
If you don’t already have one, get one! They are also great for puréeing soup or to mash (rice) potatoes!
Once the tomatoes have been rendered to juice, and you know how many cups of juice you have. Prepare your canning pot, jars, lids and rings. Then, for every pint jar, you’ll need one tablespoon of bottled lemon juice; for every quart jar, you’ll need two tablespoons of bottled lemon juice. Acidifying the tomato juice ensured that the proper pH is attained for safe canning.
Salting the tomato juice is optional. If you choose to salt yours, use 1/2 teaspoon per pint, 1 teaspoon per quart.
Add the lemon juice (and salt, if using) in the appropriate measure to each hot jar, fill the jar with hot tomato juice and process. It’s simple!
And you will not believe the difference fresh tomato juice makes!
I hope you’ll try it!
p.s.: Interested in my other canning recipes? They can be found here:
- Bottled Lemon Juice
- Salt (optional)
- Take tomatoes: wash, core , quarter (removing any bruised portions), throw them in a non-reactive pot.
- Bring to a boil over medium-high heat, stirring to release juices.
- Reduce heat and simmer for about 10 minutes, until all of the skins are slipping and the tomatoes are soft.
- Remove from heat.
- In batches, process the tomatoes through a food mill (using the smallest milling screen) , or sieve to remove skin and seeds.
- Measure the resulting juice to determine how many jars you'll need. Return the juice to the pan.
- Prepare your canning pot, jars, lids and rings, according to the manufacturer's instructions.
- For each hot jar, add 1 tablespoon bottled lemon juice per pint; add 2 tablespoons bottled lemon juice per quart.
- If salting, add ½ teaspoon per pint; add 1 teaspoon per quart.
- Add the hot juice to the hot jars, leaving ½ inch head space.
- Wipe the rim of the jars with a sterilized cloth.
- Place the lid on the jars, add the bands and screw to finger tight.
- Place the jars in the boiling water canning pot, making sure the water level is at least an inch above the tops of the jars.
- Process for 35 minutes for pint jars; process 40 minutes for quart jars.
- Remove jars from the canning pot to a towel-lined surface, cool and store.
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