Easy Fresh Tomato Juice
You only need 2 ingredients to make fresh tomato juice! Tomatoes and celery salt – that’s it! Stop buying tomato juice at the grocery store and start making your own! As a kid I loved tomato juice, especially during the Summer months. I remember playing outside in the afternoon, and then coming inside where there was a cup of iced tomato juice waiting for me. This tradition has now been passed down because my kids love it too! Have lots of garden tomatoes? Canning tomato juice is so easy! At the bottom of this post I will supply you full water bath canning instructions! For every 20 pounds of tomatoes, you will be able to can 7 quarts, or 14 pint jars of tomato juice. Make sure to check out my fresh tomato recipe collection for more tomato recipes! Also check out my homemade apple juice and homemade green juice too if you’re thirsty!
What type of tomatoes are best for tomato juice?
You want juicy tomatoes to make a good tomato juice! I recommend beefsteak tomatoes, but a juicy plum/roma will also work if that’s what you’re growing. As always, it will taste best with fresh Summer time garden tomatoes! Note: The color of the tomato juice depends on the the color and juiciness of the tomatoes. I find that peak Summer time beefsteak tomatoes result in a deep rich red color, while early plum tomatoes are more paler in color.
How to Make Homemade Tomato Juice
Chop tomatoes up and place in food processor or blender. Pulse until smooth. The top will look pulpy and seedy but we’re going to smooth that out. Use a fine mesh strainer or cheesecloth, placing it over a cup or bowl and pour the tomato mixture into it. The goal is to use something that will make sure the seeds don’t get through. To quicken the process, press down with a spoon, so the juice squeezes out. Discard the tomatoes on top of cheesecloth (compost them!). Add celery salt into the cup and stir. Bonus: Want a little kick to your tomato juice? Add a pinch of cayenne or black pepper to the cup too! Serve and enjoy your fresh tomato juice! I like adding a couple ice cubes to serve mine chilled. You can even get fancy and add a garnish on top, like a celery stick, fresh parsley or basil.
How to Can Tomato Juice
You can easily can tomato juice in a water bath. When we’re picking lots of tomatoes, I make a few batches of canned tomato juice. For about 20 pounds of tomatoes, you will be able to can 7 quarts, or 14 pint jars. Here’s my step by step instructions:
Sterilize jars and add water to the canner, starting to heat up the water. Quarter tomatoes and add to the food processor or blender and blend until smooth, and then pour over large bowl, using a cheesecloth or mesh sieve to remove any seeds/ chunky leftover parts. You will most likely need to do this in a few batches if you’re canning 10+ pounds of tomatoes. Add tomato juice to jars, leaving 1/2 inch headspace. For every quart, add 1 teaspoon of celery salt (or 1/2 teaspoon per pint). To can, we need to add acidity to the jars. Add 2 tablespoons of lemon juice to each quart (or 1 tablespoon per pint). You will not be able to taste the lemon juice. Stir to fully combine, and then wipe the rims of the jars clean. Put your lids and screw bands on. Add tomato juice on canner rack, lowering it into hot water. Jars should be covered by 2 inches of water, if not, add more water. Place lid on canner pot, turn heat up and bring to a active boil (but not too much – it shouldn’t be splashing outside of the pot). Process according to your altitude and jar size:
Processing time for water bath pints jars. 0-1,000 ft – 35 minutes1,001-3,000 ft – 40 minutes3,001-6,000 ft – 45 minutes6,001 ft and above – 50 minutes Processing time for water bath quart jars:0-1,000 ft – 40 minutes1,001-3,000 ft – 45 minutes3,001-6,000 ft – 50 minutes6,001 ft and above – 55 minutes
Turn heat off, remove lid and allow the jars to rest for 5 minutes before carefully removing the jars from the pot. Move jars to counter, and allow to sit overnight. The next day, check the seals and then store in a dark pantry.
How to Store Tomato Juice
Fresh: Store leftover tomato juice in a mason jar with lid, or covered cup, in the refrigerator. Tomato Juice is good for 4-5 days in the refrigerator. Canned: Store canned tomato juice in a dark pantry or cabinet. Properly sealed canned tomato juice is good for a year. Pin for later:
