Tomato juice

How to safely home can tomato juice using the tested USDA method.

Course Beverages
Cuisine American
Keyword Juice, Tomatoes
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Yield 1 varies
Calories 68 kcal



  1. Wash tomatoes.
  2. Stem them, and trim off and discard bruises. Don't peel or seed or core.
  3. Take 6 of the tomatoes, cut into quarters and add to a large pot over high heat.
  4. Crush them with a potato masher or other similar tool.
  5. Stirring the pot frequently and keeping the heat high, continue to quarter the remaining tomatoes, adding them as you do and crushing them, so that they heat rapidly, too, and the mixture keeps on boiling, uncovered.
  6. When all the tomato is in, let simmer strongly for another 5 minutes.
  7. Pass tomato mixture through a sieve or food mill to remove skin and seeds.
  8. Put juice back in pot, bring back to a boil, then lower to a simmer to keep quite hot.
  9. MANDATORY. Acidify jars. To each 1.5-litre/ quart jar add either 3 tablespoons bottled lemon juice OR 3/4 teaspoon citric acid.
  10. OPTIONAL: 1 1/2 teaspoons per litre/quart jar.
  11. Ladle hot juice into jars.
  12. Leave 2 cm (1/2 inch) headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath canner.
  16. Process jars for 50 minutes. Increase time as needed for your altitude.