How to Can Tomato Juice
Fresh tomato juice for drinking and cooking.
The Short Answer
Tomato juice is water bath canned with added lemon juice. Process pints for 35 minutes and quarts for 40 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Tomato Juice
Add 2 tablespoons bottled lemon juice per quart.
Headspace: 0.25 inches
Pressure Canning Tomato Juice
Add lemon juice even with pressure canning.
Headspace: 0.25 inches
Step-by-Step: Canning Tomato Juice
- Wash and quarter tomatoes.
- Simmer until soft.
- Press through sieve or food mill.
- Reheat to boiling. Add lemon juice to jars.
- Pour hot juice into hot jars. Wipe rims, apply lids.
Process in small batches. Adding raw tomatoes to cooking tomatoes activates enzymes that cause separation. Work in small, fully-cooked batches for juice that stays blended.
Safety Notes
Important: Add bottled lemon juice regardless of method.
The Bottom Line
Tomato Juice can be canned using either a water bath or pressure canner. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
A pectin-destroying enzyme activates when tomatoes are cut. Heat quickly and process in small batches to minimize separation.