Canning tomato juice is a great way to combat food waste from large yields. Instead of spending money at the store make your own V8 at home.
Canning tomato juice is an easy way to add variety to your kitchen. Try adding it to any dish to increase flavor and add nutrients. This healthy and natural juice replaces its store-bought alternative, and is an easy addition to your pantry.
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Tomatoes are one of the most popular crops in any garden, but these crops don’t last forever. The best way to preserve your tomatoes is by home canning. Line your pantry by canning tomato juice. This fresh juice is so versatile that it can be used to cook meats, make sauces, add flavor to rice and pastas and many other culinary options. Learn how to can tomato juice with this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can tomato juice.
Quantity: An average of 23 pounds is needed per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 18 quarts of juice — an average of 3 1/4 pounds per quart.
Procedure: Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces. If you are not concerned about juice separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.
Press both types of heated juice through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See acidification instructions). Heat juice again to boiling. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with hot tomato juice, leaving 1/2-inch headspace. Adjust lids and process following to the instructions in the Image Gallery according to the method of canning used. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)