Preserve pure tomato juice all year long! Drink chilled as is, add bottled
tomato juice to savoury dishes like pasta, rice and soup, or create delicious
smoothies, cocktails (or mocktails). We use tomato juice in other pressure
canning recipes, like baked beans, and use it to bottle fresh tomatoes too.
This recipe is one of our favourite ways to utilise bulk boxes of fresh
tomatoes when they’re available locally at a great price!
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Ingredients
for TOMATO JUICE
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Yield: 4 cups
(1 Litre/Quart)
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Yield: 18 cups
(4.5 Litres/9 Pints)
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Yield: 28 cups
(7 Litres/7 Quarts)
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Tomatoes,
Fresh or Thawed*
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1.5kg (3 1/4 pounds)
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6.3kg (14 pounds)
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10kg (22 pounds)
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Citric
Acid**
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1/2 teaspoon
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2 1/4 teaspoons
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3 1/2 teaspoons
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Salt,
Finely Ground (Optional)
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1 teaspoon
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4 1/2 teaspoons
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7 teaspoons
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*Include tomato water (from thawing) in the recipe.
**Citric acid can be replaced with bottled lemon
juice: add 1 tablespoon bottled lemon juice per pint/500ml jar (2 tablespoons
bottled lemon juice per quart/litre jar);
Citric acid is recommended if available.
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1. Wash tomatoes. Remove tomato stems, cut off any damaged parts and discard
spoiled tomatoes. Slice tomatoes into quarters
or smaller if possible, as they will separate juice quicker.
TIP: Use a food processor (or similar equipment) to
dice tomatoes into small pieces within a few seconds. Blenders could be used,
however they add lots of air into the puree, so not recommended for this recipe
as the preparation takes longer to remove all the air bubbles.
2. Place quartered/diced tomatoes into a large
pan. Heat to a boil then reduce heat to simmer gently, covered with the lid,
for 5-10 minutes.
Optional:
blend with a stick blender.
3. Pour tomato juice through a
sieve (or food mill) to remove tomato seeds and skins. Keep tomato juice hot
until ready to fill jars.
4.
Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing
well before use.
5. Place lids into a bowl and cover lids
with boiling water. Remove the lids from the water when you are ready to place
them onto the jars to seal.
6. Remove jars from hot water and place onto a
heatproof surface i.e. tea towel.
7. Into each quart (or 1 litre) jar, add 1/2
teaspoon citric acid (or 2 tablespoons bottled lemon juice) and 1 teaspoon
finely ground salt (if using).
8. Fill jars with hot tomato juice, filling to 1.25cm
(1/2 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
9. Wipe jar rims with a damp paper towel to
remove any food residue.
10. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
11. Process jars in water bath or pressure canner
as per steps (and processing charts) below:
BOILING WATER CANNER (WATER BATH):
12.
Return jars of tomato juice into the pot of boiling water and boil for the
processing time stated below. Start the timer once the water comes back to a
full boil.
13. Turn off the heat source once the time is up. Remove jars from hot
water after 5 more minutes. Cool jars overnight on a heatproof surface i.e.
wooden board or towel. Do not adjust lids during this time.
PRESSURE
CANNING (DIAL OR WEIGHTED GAUGE):
12. Place sealed jars into the pressure canner
and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin
timing once the white steam is constant). Then add weights (or cover) and bring
to the required pressure level for your altitude (see charts below). Once the
pressure is reached, process for the time stated in the charts below for your
altitude. Reduce/increase the heat source to keep the pressure at the constant
level.
13. Turn off the heat source once the time is up.
Allow the pressure canner to return to zero and then remove the lid (be
careful, lid and canner will be very hot). After 5 more minutes, remove jars
from the pressure canner and place them onto a heatproof surface (i.e. wood board
or a towel). Do not adjust lids during this time.
14. After
12-24 hours: check jars have sealed before labelling and dating clearly.
15. Store jars of tomato juice in a cool, dark and dry place (i.e.
pantry) for up to 12 months. Jar lids should remain tightly sealed during
storage, and not flex up or down when pressed (which indicates jar seal
failure, do not consume).
16. Refrigerate jars upon opening and consume contents within 5-7 days.
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Processing Time for TOMATO JUICE in
a Boiling Water Canner
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Altitude Processing Times
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Packing
Style
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Jar Size
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0-1000ft
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1001-3000ft
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3001-6000ft
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6000+
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Hot Pack
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< Pints
(500ml)
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35
minutes
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40
minutes
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45
minutes
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50
minutes
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<
Quarts (1L)
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40
minutes
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45
minutes
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50
minutes
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55
minutes
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Processing
Time for TOMATO JUICE in a Weighted Gauge Pressure Canner
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Altitude
Pressure Levels
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Packing Style
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Jar Size
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Processing Time
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0-1000ft
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>1000ft
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Hot Pack
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< Quarts (1L)
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20 minutes
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5lb
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10lb
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15 minutes
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10lb
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15lb
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10 minutes
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15lb
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Not Recommended
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Processing
Time for TOMATO JUICE in
a Dial Gauge Pressure Canner
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Altitude
Pressure Levels
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Packing Style
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Jar Size
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Processing Time
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0-2000ft
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2001-4000ft
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4001-6000ft
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6001-8000ft |
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Hot Pack
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< Quarts (1L)
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20 minutes
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6lb
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7lb
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8lb
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9lb |
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15 minutes
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11lb
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12lb
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13lb
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14lb |
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Author:
Megan Radaich
Image Credit: Megan Radaich
Publication: www.foodpreserving.org