• Prep Time:
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  • Serves: 1 Text

Tomato Juice

  • Recipe Submitted by on

Category: Canning, Beverages

 Ingredients List

  • 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 you add 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. Add bottled lemon juice or citric acid to jars (See
  • acidification instructions). Heat juice again to boiling. Add 1 teaspoon of
  • salt per quart to the jars, if desired. Fill jars with hot tomato juice,
  • leaving 1/2-inch headspace. Adjust lids and process following to the
  • instructions in Table 1, Table 2, or Table 3 according to the method of
  • canning used.
  • Table 1. Recommended process time for Tomato Juice in a boiling-water
  • canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000
  • ft: 35 min.
  • 1,001 - 3,000 ft: 40 min.
  • 3,001 - 6,000 ft: 45 min.
  • Above 6,000 ft: 50 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 40 min.
  • 1,001 - 3,000 ft: 45 min.
  • 3,001 - 6,000 ft: 50 min.
  • Above 6,000 ft: 55 min.
  • Table 2. Recommended process time for Tomato Juice in a dial-gauge pressure
  • canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 3. Recommended process time for Tomato Juice in a weighted-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb. . NOTE: This
  • section of the guide appears to contain some sort of error in the
  • information given within Table 3 above. In the USDA book, there are only
  • TWO sizes of jars specified in the table, but there are THREE separate
  • lines of figures in the table, and it is not completely clear which jar
  • size the second and third entries refer to. I have given the second entry's
  • numbers as those to be used for Quart jars, and below I have reprinted the
  • third entry on the table, for an unknown jar size.
  • Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
  • Above 1,000 ft: Not Recommended.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Tomato Juice Cocktail
Categories: Beverages
Yield: 10 Servings

46 oz Can tomato juice
6 Limes, juiced
2 ts Salt
8 ds Tabasco sauce
2 ts Ground cumin
1 Lime slices for garnish

Mix all ingredients except lime slices. Put mixture in a pitcher and float
the lime slices. Guests can serve this over ice or add vodka.


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