Michigan State University Extension
Preserving Food Safely - 01600829
10/13/97

### 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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