Beverages | Farm To Table

Canning Tomato Juice

Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

Making tomato juice is one of the easiest ways to preserve your summer tomato harvest. If you can tomato juice, it will be shelf stable and save on freezer space. Use it for soups, stews, or canning whole tomatoes. Of course, you can always use it for everyone’s spicy, fruity brunch beverage.

Two fluted glasses with celery stick and tomato juice.Pin

At the end of summer, it seems we have a bazillion tomatoes to put up or risk losing them. We find as many ways as possible to make that happen, like tomato saucehomemade salsatomato soupketchup, and pasta sauce.

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

We freeze tomatoes until we can’t fit another container in the freezers.

Products to make juicing easier

A few things will make the process easier. My favorite ones are my Kitchenaid attachments. Your Kitchenaid mixer will need the food grinder attachment and the vegetable strainer/ juicer attachment.

Initially, it is a bit of an investment, but if you do a lot of canning or freezing, it will save you hours and hours in the kitchen.

Jars of tomato juice.Pin

There are other hand-held vegetable juicer strainers available on the market as well. This one is very low-cost ($30). This is a Victorio, which is slightly more expensive but looks more sturdy.

No worries, though; if you don’t have the Kitchenaid attachments or another juicer, you can use a fine sieve or a food mill to remove the skins and seeds from the tomatoes.

Want to learn how to grow your own tomatoes? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

The first section is Planning Your Garden. Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

Close of jars of tomato juice.Pin

What you need

  • tomatoes
  • lemon juice
  • salt (optional, but recommended)

How to make it with a juicer

Step One:

Wash tomatoes well, trim any bad spots, and cut them into pieces that fit your juicer. There is no need to peel or remove the stem end.

Washed tomatoes on a cutting board.Pin
Wash the tomatoes. Cut. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Feed the pieces into the hopper of your juicer, with one bowl to collect the juice and another to collect the skins and seeds.

Kitchenaid mixer set up with the juicer attachment.Pin
Push the fruit through the juicer. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Run seeds and skins through multiple times to collect all of the juice.

Skins and seed placed back in the hopper.Pin
Run the scraps through several times to extract all of the juice. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Once they are juiced, place the juice in a large pot.

Tomato juice in a measuring cup.Pin
Photo Credit: Binky’s Culinary Carnival.

How to make it with a food mill or sieve

  1. Wash tomatoes well.
  2. Trim any bad spots off.
  3. Remove the stem end. Cut the tomatoes into pieces.
  4. Add the juice to a large pot in batches. Bring to a boil.
  5. Mash tomatoes with a potato masher in between additions.
  6. Once mashed, run the tomatoes through your food mill or sieve to remove the skins and seeds.
  7. Add the juice back to the pot. Bring back to boil. Boil for a minute or two.
Glasses and jars of tomato juice with fresh tomatoes.Pin

Canning the juice

Step One:

Prepare jars and lids. Since the processing time is over 10 minutes, it isn’t necessary to sterilize the jars, but they should be warm. Add salt to hot jars.

Salt added to a quart jar.Pin
Add salt the a jar. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add lemon juice.

Lemon juice added to the jar.Pin
Add the lemon juice. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Heat to juice boiling. Reduce heat to medium-high. Cook for about 5 minutes to heat through.

Boiling juice in a large pot.Pin
Boil the juice. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Fill jars with juice. Using a clean ladle and a canning funnel, leave 1/2-inch headspace (the space between the product’s top and the jar’s top.)

Filling the jars with a canning funnel.Pin
Fill the jars. Photo Credit: Binky’s Culinary Carnival.

Step Five:

Wipe rims with a clean, damp towel. Center the lids on the jars. Screw the bands on fingertip tight. Process the jars for 35 minutes for pints, adjusting for altitude.

Cleaning off the rims of the jars.Pin
Wipe the jar rims. Photo Credit: Binky’s Culinary Carnival.

Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.

Once processing time is done, remove the pot from the heat, carefully open the lid, and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.

Then, remove the lid and allow the jars to rest in the canning pot for another 5 to 10 minutes.

After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.

Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.

Then, remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.

Label jars with contents and the date. Store in a cool dark place.

How to use tomato juice

  • Use tomato juice for canning whole or halved tomatoes.
  • Perfect for soups, stews and chilies.
  • Use it to make a delicious bloody Mary.
  • Make a quick sauce for pasta.
  • Just drink it because it is so delicious!
Glasses of juice on barnwood background.Pin

What types of tomatoes to use

Use any vine-ripened tomatoes that you have access to. Small and medium tomatoes will produce better results than large, slicing tomatoes, like Big Boy or beefsteak. I like to use various tomatoes for a more well-rounded flavor.

  • Cherry tomatoes
  • Romas
  • Sauce tomatoes like San Marzano
  • Early girl
  • Celebrity

Pro tips to ensure your success

  • It’s best to use fresh, ripe tomatoes. Either homegrown or farmers’ market/ stand will work beautifully.
  • No matter which process you use, make sure to cook the tomatoes or the juice for 5 minutes to reduce the possibility of contamination.
  • Depending on the variety, 3 pounds of tomatoes will make about one quart of juice.
  • Always use the recommended amount of bottled lemon juice per jar.
  • Salt is optional but enhances the flavor greatly.
  • Keep juice hot until it goes into the jars.
  • Only add hot juice to hot jars to minimize the risk of the jar cracking.

Other recipes to stock your pantry

Tools I Use

Glasses and jars of juice.Pin

Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Glasses of tomato juice with celery.Pin

Canning Tomato Juice

Making tomato juice is one of the easiest ways to preserve your harvest of tomatoes in the summer. Use it for soups, stews, or canning whole tomatoes.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Beverage, canning
Cuisine: American
Prep Time: 30 minutes
Cook Time: 5 minutes
Processing Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 1 quart
Calories: 245kcal
Author: Beth Neels
Cost: $10

Ingredients

Instructions

How to make with juicer

  • If canning, start water bath canning pot. The pot can take up to 45 minutes to boil.
  • Rinse tomatoes well. Remove stems and cores. Cut out any bad spots. Chop in small enough pieces to fit into the hopper of your juicer. No need to peel or remove the stem end.
  • Feed the pieces into the hopper of your juicer. With bowls to collect the juice and the skins and seeds.
  • Once they are juiced, place the juice in a large pot.
  • Heat to boiling. Reduce heat to medium high. Simmer about 5 minutes to heat through.

How to make with food mill or sieve

  • Wash tomatoes well. Trim any bad spots off. Remove the stem end. Cut tomatoes in pieces.
  • Add tomato quarters to large pot, in batches. Bring to boil over medium high heat. Once heated, add remaining tomatoes. Crush tomatoes with potato masher, in between additions.
  • Once mashed, cook them for 5 minutes, until softened.
  • Run the tomatoes through your food mill or sieve to remove the skins and seeds.
  • Add the juice back to the pot. Bring back to boil. Boil for a minute or two, stirring constantly..

Canning the juice

  • Prepare jars and lids. There is no need to sterilize the jars.
  • Add salt to hot jars. Add lemon juice or citruc acid. See important notes below for quantities.
  • Using a clean ladle, fill jars with hot tomato juice, leaving 1/2 inch headspace ( the space between the top of product and the top of jar.
  • Remove any air bubbles with wooden or plastic chopstick or knife.
  • Wipe jar rim with clean, damp towel.
  • Apply lids.
  • Attach bands, fingertip tighten.
  • Place jars in canning pot. Once water boils, start timing the processing time.
  • Process quart jars 40 minutes, process pints for 35 minutes, at sea level. adjust for altitude.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Video

Notes

Quantity of tomatoes needed. A bushel of tomatoes will yield 15-18 quarts of juice. So you need about 3¼ pounds (or just over 1 quart of tomatoes) per quart jar.
If you don’t have a juicer or food mill, you can peel tomatoes by hand and then remove the seeds. To make peeling easier, use a quick blanch to loosen skins. Bring a large saucepan of water to a boil. Remove the core end. Dip tomatoes in boiling water. Then cool them in an ice cold water bath. After they cool, simply slip the skins off. Slice peeled tomatoes in half and then scoop out seeds. Proceed with the juicing as described above.
  •  
  • Lemon juice or citric acid is required to achieve a safe acidity level for water bath canning.
  • It’s best to use fresh, ripe tomatoes. Either home grown or farmers’ market/ stand will work beautifully.
  • No matter which process you use, make sure to cook the tomatoes or the juice for 5 minutes to reduce the possibility of contamination to reduce the possibility of contamination from bacteria like Clostridium botulinum. The bacteria that causes botulism..
  • 3 pounds of tomatoes will make about one quart of juice, depending on the variety.
  • Always use the recommended amount of bottled lemon juice per jar.
  • Salt is optional but enhances the flavor greatly.
  • Keep juice hot until it goes into the jars.
  • Only add hot juice to hot jars to minimize the risk of the jar cracking.
IMPORTANT!
When home canning it is important to follow recommendations regarding acidity levels to keep your family safe from potential disease.
 
Boiling water bath canner or pressure canners can be used to can this juice. Even if pressure canning juice still requires added acidity.
Therefore added acidity is very important in tomato recipes. Add 2 tablespoons bottled lemon juice per quart. Add 1 tablespoon per pint.
Add 1/2 teaspoon of citric acid per quart. Add 1/4 teaspoon per pint.
Salt is optional but recommended. Add 1 teaspoon of salt  for quart jars. 1/2 teaspoon for pint jars.
Place labels on jars including the date. Store in a dark place, like a basement for about a year.
This tomato juice can also be canned in pressure canners. For more information see the USDA recommendations here.

Nutrition

Serving: 1quart | Calories: 245kcal | Carbohydrates: 53g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 3225mg | Fiber: 16g | Sugar: 36g | Vitamin A: 11335IU | Vitamin C: 186mg | Calcium: 136mg | Iron: 4mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

Originally published September 2, 2020. Updated November 9, 2021.

This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.

Similar Posts

18 Comments

  1. Question, how do you stop the juice from separating once canned. Have tried couple times and each jar separates. I can tomatoes both stewed and regular, also can sauce and salsa.

    1. Bottom line is that you don’t. The juices and soups will separate. You just have to shake it up before serving. Commercially canned products add thickeners, stabilizers, and emulsifiers, so theirs are more uniform. You can cook most of the water out and that will minimize separation, like commercially condensed soups. Then you have to add water before serving.

    1. Sorry Donna, that got through our proofreaders. I added instructions for quantities now. For quart jars, use 2 tablespoons of lemon juice and one teaspoon of salt.

  2. 5 stars
    I loved this freshly canned tomato juice! It was delish and had so much flavor. Great instructions! I will be using this method again for sure.

    Have a great weekend

      1. 5 stars
        A+ to this recipe easy and very good. Will be putting the seeds and peeling leftovers in dehydrater tomorrow to make tomato seasoning.
        Thanks 😁

  3. 5 stars
    I’ve yet tried my hand at canning anything. This recipe is simple that is only requires 3 ingredients, other than the tools of course. I think this is an ideal recipe for beginners to try. 🙂

  4. 5 stars
    In Paraguay our tomatoes are ready in December. So I’m reading up on how to can tomato juice, stew tomatoes and salsa. This is a great article. I’ll be coming back in December.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating