How to Can Tomato Juice Using a Juicer

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Canned tomato juice captures that summer fruit.
Canned tomato juice captures that summer fruit. (Image: tomato juice image by Szymon Apanowicz from Fotolia.com)

Juicers are a convenient way to get juice from fruits and vegetables, such as pears, carrots, beets and leafy greens. Most juicers use a fine grate and centrifugal force to separate the juice from the solids. Citrus fruits should have the peel and pithy bitter white part inside the peel removed before juicing. Tomatoes juice easily with or without a juicer. Canning the tomato juice preserves a taste of summer on a cool winter day.

Things You'll Need

  • 2 large pans
  • Bowl
  • Ice water
  • Sauce pan
  • Sieve
  • Canning rack
  • Canning jars
  • Canning flat lids
  • Canning screw-top lids
  • Towel
  • Knife
  • Tongs

Wash the tomatoes. Fill a pan with water and let it come to a boil. Drop the tomatoes into the boiling water. When the water returns to a boil for one minute, remove the tomatoes and put them into ice water for one minute. The skins should slide off. Remove them.

Put the tomatoes in the juicer. You may have to quarter the tomatoes, depending on the make and model of the juicer you have. Push the tomatoes through the juicing mechanism. Collect the juice.

Heat the juice in a sauce pan until the juice is simmering. Boil for 10 minutes to release all the juices from the bits and pieces that may have made it through the juicer. Tomatoes are soft and have a tendency to mush, rather than be juiced cleanly like apples or celery. Strain the juice through a sieve to remove seeds.

Put a metal canning rack in the bottom of a pan large enough to hold the jars and tall enough to have at least 1 inch of water over the tops of the jars. Fill the pan with water. Put the jars in the pan. Make sure the inside of the jars are filled with water. Bring to a boil for 10 minutes. Put the lids in a separate bowl. Pour boiling water over the lids.

Take the jars out of the boiling water and put upside down on a clean towel. Turn right side up and ladle in the very hot tomato juice to within 1/2 inch of the top. Run a knife through the juice to release any trapped air bubbles. Wipe off the top of the jar. Place a flat lid on the top and then screw on the rimed lid.

Place the filled jars back in the large pan on top of the canning rack. They should not touch each other or the sides of the pan. Keep 2 inches of space between the jars and the sides of the pan. Bring the water back to a boil for 10 minutes.

Take the jars out of the water by using tongs to grip the sides of the jars and not the lids. Leave undisturbed for 12 hours. Touch the top of the lid and push down in the center. It should not flex up and down but form a vacuum seal which doesn't move. Store in a cool dark place.

Tips & Warnings

  • When you open the jar of tomato juice, it should sound like a "pop" when the vacuum is broken.
  • If you don't have a juicer, roughly chop the tomato after you've removed the core. Heat to release the juice.
  • If you have any doubts about home-canned juices, throw them out rather than consuming them.

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References

  • "The Joy of Cooking"; Irma S. Rombauer; 1972
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