Tomato Juice — NCHFP
Tested NCHFP tomato juice recipe with required acidification and boiling-water or pressure-canning options.
Ingredients
- 23 lb Ripe tomatoes average for 7 quarts; about 14 lb for 9 pints
- 2 tbsp per quart Bottled lemon juice or 1 tbsp per pint; required. Citric acid alternative: 1/2 tsp per quart or 1/4 tsp per pint.
- 1 tsp per quart Canning or pickling salt optional
Equipment
- 1 Boiling-water canner or pressure canner Use one complete tested NCHFP processing option.
- 7–9 Pint or quart canning jars About 7 quarts or 9 pints per canner load.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Food mill or sieve For removing tomato skins and seeds.
Directions
- Wash tomatoes, remove stems, and trim bruised or discolored portions.
- To reduce separation, quickly quarter about 1 pound of tomatoes and heat immediately to boiling while crushing. Continue adding and crushing freshly cut tomatoes while keeping the mixture boiling. Simmer 5 minutes after all tomatoes are added. If separation is not a concern, slice or quarter all tomatoes, crush, heat, and simmer 5 minutes.
- Press the heated tomatoes through a sieve or food mill to remove skins and seeds.
- Add required bottled lemon juice or citric acid to each jar. Add salt if desired.
- Reheat juice to boiling. Fill hot jars, leaving 1/2-inch headspace.
- Boiling-water process pints 35/40/45/50 minutes and quarts 40/45/50/55 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Pressure-canning alternatives must follow the NCHFP table exactly; acidification is still required.
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Recipe Notes
Safety status: tested. Acidification is required even when pressure canning. Use bottled lemon juice, citric acid, or the tested 5% vinegar alternative in NCHFP amounts. Adapted from the USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-juice/