Tomato and Vegetable Juice Blend — NCHFP
Tested NCHFP tomato and vegetable juice blend with boiling-water and pressure-canning options. Acidification is required for every processing option.
Ingredients
Tomato and vegetable juice blend
- 22 lb tomatoes average amount for a canner load of 7 quarts
- 3 cups finely chopped celery, onions, carrots, and/or peppers maximum total amount per 22 lb tomatoes; use any combination
- bottled lemon juice or citric acid required; use current NCHFP tomato acidification amounts for the jar size
- 1 tsp salt optional, per quart jar
Equipment
- 1 Boiling-water canner For the boiling-water processing option.
- 1 Pressure canner For a complete tested pressure-processing option.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Crush and simmer tomatoes as for making tomato juice.
- Add no more than 3 cups total finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer the mixture 20 minutes.
- Press the hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds.
- Add bottled lemon juice or citric acid to each jar according to current NCHFP tomato acidification directions. Add 1 teaspoon salt per quart if desired.
- Reheat the tomato-vegetable juice blend to boiling. Fill jars immediately, leaving 1/2-inch headspace. Adjust lids.
- Boiling-water option — pints: 35 minutes at 0–1,000 ft, 40 at 1,001–3,000 ft, 45 at 3,001–6,000 ft, 50 above 6,000 ft. Quarts: 40, 45, 50, and 55 minutes at the same altitude bands.
- Dial-gauge pressure options for pints or quarts: 20 minutes at 6 psi (0–2,000 ft), 7 psi (2,001–4,000), 8 psi (4,001–6,000), 9 psi (6,001–8,000); or 15 minutes at 11, 12, 13, and 14 psi at those same altitude bands.
- Weighted-gauge pressure options for pints or quarts: 20 minutes at 5 psi through 1,000 ft and 10 psi above 1,000 ft; or 15 minutes at 10 psi through 1,000 ft and 15 psi above 1,000 ft. The 10-minute/15-psi option is listed only through 1,000 ft and is not recommended above 1,000 ft.
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Recipe Notes
Safety: Acidification is required even for the pressure-canning options. Do not exceed 3 cups total of the listed vegetables per 22 pounds of tomatoes. Follow one complete tested processing option and its altitude schedule.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-and-vegetable-juice-blend/