Fruit Juice

Tomato Vegetable Juice

Yield: Yield depends on how much ingredients are used

Prep Time: 120 minutes

Processing Time: 35 Minutes

Difficulty: Intermediate

Any quantity of tomatoes can be used but maintain proportion of tomatoes to vegetables as stated in this recipe.


22 lb (10 kg) tomatoes

3 cups (750 ml) finely chopped vegetables (combination of celery, onions, carrots & peppers)

Bottled lemon juice or citric acid

Salt, optional


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  • Place required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
    • Wash tomatoes, remove stems and trim off bruised or discoloured portions.
    • To prevent juice from separating, quarter 1 lb (500 g) tomatoes (about 2 cup [500 ml]) and place in a large stainless steel saucepan over high heat. Stir and crush mixture until it boils rapidly. Then continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Be sure to maintain a constant, vigorous boil while adding remaining tomatoes. When all tomatoes have been added and crushed; add chopped vegetables. Simmer mixture 20 minutes. Press hot cooked tomato-vegetable mixture through a sieve or food mill to remove skins and seeds. Discard seeds and skins. Return juice to saucepan; heat to boiling.
    • Add quantity of lemon juice or citric acid specified below to each hot mason jar before filling with juice. If using, add up to 1 tsp (5 ml) salt to each 1 L jar prior to filling:

    Jar size Lemon juice or Citric acid Salt, optional

    500 ml 1 tbsp (15 ml) or 1/4 tsp (1 ml) 1/2 tsp (2 ml)

    1 L 2 tbsp (30 ml) or 1/2 tsp (2 ml) 1 tsp (5 ml)

    • Ladle hot juice into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.
    • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars-

    Jar size Processing time*

    500 ml 35 minutes

    1 L 40 minutes

    • Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
    • To process this recipe in a pressure canner, allow 1 inch (2.5 cm) headspace in jars and acidify each jar as directed above. Follow pressure canner manufacturer’s directives for filling, closing and venting canner. At altitudes up to 1,000 feet (305 m), when weighted gauge canner reaches appropriate pressure level, process 500 ml or 1 L jars of Tomato-Vegetable Juice at 10 lb pressure for 15 minutes.

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