Tomato Juice - Canning

Recipe by Axe1678
READY IN: 4hrs


  • 1
    bushel tomatoes (half Roma and half regular)
  • 15
    teaspoons salt (I recommend some as salt is a preservative) (optional)


  • Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
  • Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
  • Sterilize your jars (I do this in the dishwasher).
  • Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
  • Throw out the remaining pulp and return the juice to the stock pot.
  • Bring back to a rolling boil.
  • Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
  • Pour into jars leaving 1/2 inch air space.
  • Place jars into canner and boil for 25 minutes.
  • DONE!


“Ok...Here's THE recipe for canning tomato juice that doesn't separate. Just like store bought tomato juice. The trick is to bring the juice to a rolling boil again AFTER you have run it through your food mill. I usually juice around 2-3 bushels of tomatoes per year. In order to get that 'Store Bought' consistency, mix your tomatoes 50/50 roma and regular. So I always buy a bushel of romas and a bushel of regular. This year we bought 2 bushels each and have lots of juice for the year. This recipe should yield around 15 quarts/litres in general.”