Michigan State University Extension
Preserving Food Safely - 01600829
08/03/99

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 adding 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. Acidify by adding
two tablespoons of bottled lemon juice or 1/2 teaspoon of
citric acid per quart of tomatoes. For pints, use one
tablespoon bottled lemon juice or 1/4 teaspoon citric
acid. Acid can be added directly to the jars before
filling with product. Add sugar to offset acid taste, if
desired. Four tablespoons of a 5 percent acidity vinegar
per quart may be used instead of lemon juice or citric
acid. However, vinegar may cause undesirable flavor
changes.

Heat juice again to boiling. Add 1 teaspoon of salt
per quart to the jars, if desired. Fill hot jars with hot
tomato juice, leaving 1/2-inch headspace. Adjust lids and
process.

RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A BOILING-WATER CANNER 
                

Process Time  at  Altitudes of                               

Style                                                        

of      Jar       0-        1001-      3001-      6001-      

Pack    Size      1000  ft. 3000  ft.  6000 ft.   8000 ft.   

Hot     Pints     35 min.   40 min.    45 min.    50 min.    

Hot     Quarts    40        45         50         55

RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A DIAL-GAUGE PRESSURE CANNER 
          

            Canner Gauge Pressure (PSI) at Altitudes of      

Style                                                        

of    Jar    Process   0-       2001-     4001-     6001-    

Pack  Size   Time      2000 ft. 4000 ft.  6000 ft.  8000     

ft.                                                          

Hot  Pints   20 min.   6 lb.    7 lb.     8 lb.     9 lb.    

Hot  Quarts  15        11       12        13        14

RECOMMENDED PROCESS TIMES FOR TOMATO JUICE
IN A WEIGHTED-GAUGE PRESSURE CANNER 
      

               Canner Gauge Pressure (PSI) at Altitudes of   

Style                                                        

of       Jar        Process          0-             Above    

Pack     Size       Time             1000 ft.       1000     

ft.                                                          

Hot      Pints      15 min.          10 lb.         15 lb.   

Hot      Quarts     10               15            not
recommended

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