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!
Ingredients for  TOMATO JUICE

Yield: 4 cups
(1 Litre/Quart)
Yield: 18 cups
(4.5 Litres/9 Pints)
Yield: 28 cups
(7 Litres/7 Quarts)
Tomatoes, Fresh or Thawed*
1.5kg (3 1/4 pounds)
6.3kg (14 pounds)
10kg (22 pounds)
Citric Acid**
1/2 teaspoon
2 1/4 teaspoons
3 1/2 teaspoons
Salt, Finely Ground (Optional)
1 teaspoon
4 1/2 teaspoons
7 teaspoons
*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.

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:
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.
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.      
Processing Time for  TOMATO JUICE  in a Boiling Water Canner

Altitude Processing Times
Packing Style
Jar Size
Hot Pack
< Pints (500ml)
35 minutes
40 minutes
45 minutes
50 minutes
< Quarts (1L)
40 minutes
45 minutes
50 minutes
55 minutes
Processing Time for  TOMATO JUICE  in a Weighted Gauge Pressure Canner

Altitude Pressure Levels
Packing Style
Jar Size
Processing Time
Hot Pack
< Quarts (1L)
20 minutes
15 minutes
10 minutes
Not Recommended
Processing Time for  TOMATO JUICE  in a Dial Gauge Pressure Canner

Altitude Pressure Levels
Packing Style
Jar Size
Processing Time


Hot Pack
< Quarts (1L)
20 minutes


15 minutes


Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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