Canning homemade tomato juice is a fantastic way to capture the vibrant flavors of summer and enjoy them all year long. Whether you’re using homegrown tomatoes or a farmer’s market haul, this process is straightforward, rewarding, and ensures you have a versatile ingredient ready for soups, stews, cocktails, or just a refreshing drink. Let’s dive into how to can homemade tomato juice with ease.
Why Can Homemade Tomato Juice?
Tomato juice isn’t just delicious; it’s incredibly versatile. Canning your own allows you to:
– Control the ingredients—no preservatives or artificial additives.
– Save freezer space with shelf-stable jars.
– Enjoy the peak flavor of ripe tomatoes year-round.
– Use it in recipes like Bloody Marys, creamy tomato soups, pasta sauces, and more.
Essential Ingredients and Equipment
Ingredients:
– 23 pounds of ripe tomatoes (Roma, San Marzano, or other meaty varieties work best).
– Bottled lemon juice: 2 tablespoons per quart jar (or 1 tablespoon per pint jar) for safe acidity.
– Salt (optional): 1 teaspoon per quart jar for flavor.
– Celery salt or onion salt (optional) for added seasoning.
Equipment:
– Large stockpot
– Food mill or fine sieve
– Canning jars with lids and bands
– Canning funnel
– Jar lifter
– Water bath canner or pressure canner
– Bubble remover or spatula
Step-by-Step Process to Can Tomato Juice
1. Prepare the Tomatoes
Start by washing the tomatoes thoroughly. Remove stems, cores, and any blemishes. Quarter the tomatoes for easier cooking.
2. Cook the Tomatoes
Place a few cups of chopped tomatoes into a large stockpot over medium heat. Mash them as they heat up to release their juices. Gradually add more tomatoes while keeping the mixture boiling to prevent separation. Once all the tomatoes are added, simmer for about 5 minutes.
3. Strain the Juice
Using a food mill or fine sieve, strain the cooked tomatoes to remove skins and seeds. This step ensures a smooth juice texture. Collect the strained liquid in a clean pot.
4. Reheat the Juice
Return the strained juice to the stove and bring it back to a boil. This step pasteurizes the juice and ensures it’s hot when poured into jars.
Canning Process
5. Sterilize Jars
While preparing your juice, sterilize your jars by placing them in boiling water or running them through a dishwasher on high heat.
6. Add Lemon Juice and Salt
To each sterilized jar:
– Add 2 tablespoons of bottled lemon juice per quart jar (or 1 tablespoon for pint jars).
– Add salt if desired (1 teaspoon per quart jar).
The lemon juice ensures safe acidity levels for long-term storage.
7. Fill Jars with Juice
Using a funnel, pour the hot tomato juice into jars, leaving about ½ inch of headspace at the top. This space is crucial for proper sealing during processing.
8. Remove Air Bubbles
Run a bubble remover or spatula along the inside edges of each jar to release trapped air bubbles. Wipe the rims clean with a damp cloth to ensure a secure seal.
Processing Methods
You can choose between two methods depending on your equipment:
Water Bath Canning:
- Place filled jars in a water bath canner with enough water to cover them by at least 1 inch.
- Bring water to a rolling boil and process jars:
– 40 minutes for quart jars
– 35 minutes for pint jars
- Carefully remove jars using a jar lifter and let them cool on a towel-lined surface.
Pressure Canning:
- Follow your pressure canner’s instructions for tomato juice.
- Process at 10 pounds of pressure:
– 15 minutes for pint jars
– 20 minutes for quart jars
- Allow pressure to release naturally before removing jars.
Storing Your Homemade Tomato Juice
Once cooled, check that all lids have sealed properly by pressing down on the center of each lid—it shouldn’t pop back up. Store sealed jars in a cool, dark place for up to one year.
Canning homemade tomato juice is more than just preserving—it’s about savoring summer’s bounty in every sip or spoonful during colder months. With just a bit of effort, you’ll have flavorful, nutritious tomato juice ready whenever inspiration strikes!