I only had a small amount of tomatoes so I just made a couple jars of juice.
You will Need: An average of 23 pounds of tomatoes per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. For small batches you need about 3¼ pounds per quart.
Tomatoes today aren't as acidic as they used to be so it's important that you add acid to your juice in the form of lemon juice or citric acid.
(2 tbsp of lemon juice per quart or 1/2 tsp of citric acid per quart)
For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Canning Salt (1 tsp per quart or 1/2 tsp per pint)
Wash tomatoes and remove the stems. Cut off any bruised or bad spots. If you want to prevent your juice from separating then you need to quickly cut about a pound and put in pot. Heat immediately to boiling while crushing with a potato masher. Continue to add tomatoes to the pot making sure it is constantly boiling.
When finished adding all tomatoes, simmer them for 5 minutes.
Put your tomatoes through a sieve, food mill or strainer to remove all the seeds and skins.
Add lemon juice or citric acid and salt to your jars.
You can add a little sugar to offset the taste if you want to but it is not necessary.
Heat juice again just until boiling. Fill your jars leaving 1/2 inch head space. Wipe rims of jars with a clean damp cloth or paper towel. Put on lids and rings and tighten down finger tight.
Process according to chart of choice. Remember that it is important to add the acid even if you are pressure canning the juice.
|Recommended process time for Tomato Juice in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Recommended process time for Tomato Juice in a weighted-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes|
|Style of Pack||Jar Size||Process Time||0 - 1,000 ft||Above 1,000 ft|
|20 min||5 lb||10 lb|
|Recommended process time for Tomato Juice in a dial-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|20 min||6 lb||7 lb||8 lb||9 lb|
Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products.