Healthy, Hearty, Homemade: Why YOU Should Can Tomato Juice

A few nights ago, we made our own tomato juice. There are three reasons everybody should do this.

First: Tomatoes are easy to grow.  You can even grow them in containers if you don’t have room for a garden!  In fact, they are so easy to grow that when they are in season they will most likely produce far more than you can eat.  Canning them is a perfect solution.

Second: Homegrown tomatoes taste a million times better! I have a friend who won’t eat tomatoes.  But, she’s only ever tasted store-bought tomatoes. All the tomatoes at your local grocery, even the ones that say “picked ripe”, are picked too green to eat. With time, they turn red.  However, I have read that tomatoes are the only fruit that does not ripen after it has been picked. It may be red, but the tomato tastes exactly the same as it did when it was picked. Green tomatoes have virtually no taste! Ripe tomatoes, picked red just as they start to turn soft, are bursting with flavor. Once you’ve picked and eaten a ripe tomato you will never go back!

Third: There are serious health concerns with factory canned tomatoes, tomato paste and tomato juice. Factory tomato cans often contain aluminum or BPA.  Over time the acid in the tomatoes attacks and absorbs these dangerous chemicals, creating a toxic stew of tomatoes that were picked green, aluminum and BPA. Home-canned tomato products don’t carry any of these dangers; and tomatoes are a good ‘starter’ project for folks new to gardening and preserving.

The Lehman Family’s Quick And Easy Tomato Juice Recipe

We cut our ripe tomatoes in half, and also cut out any bad spots.  We filled an 8 quart kettle with one picking of our tomatoes from just two plants. Then, we add about 1 1/2″ of water and sprinkle canning salt over the tomatoes. Next, we cooked the batch on low heat for about 20 minutes. The tomatoes are ready to juice when they are soft and the skin is wrinkly.

You can also cook in jalepeno peppers, green peppers, onions or pepper to create the flavor you like.  The right kind of food mill will reduce everything to a consistent juice or sauce.  We make ours plain because we use it for drinking, cooking and making sauce. We add the other flavors when we open the canning jars.

Pre-heat your jars on a sheet cake tray in the oven. Using hot jars helps to keep them from shattering when you pour in the hot juice. It also improves the chances of having a good seal. Sterilize your canning lids in boiling water.

The Roma Food Mill makes it quick and easy to produce loads of tomato juice.

Slowly and carefully, pour the cooked tomatoes into a Lehman’s Roma Food Mill, avoiding splatters, as the tomatoes are hot.  This Food Mill is one of the most amazing time savers ever invented for home canning!  (You can even get parts for processing grapes, berries and squash.) Once you pour the tomoatoes into the funnel, turn the crank. It quickly and effortlessly separates the juice and pulp from the skin and seeds.

After you produce the juice, taste test a spoonful. (Remember, it will be HOT!) If needed, add more salt to the juice.

Add a small amount of juice to minimize risk of cracking jars.

Remove the tray of hot jars from the oven and pour the juice through a stainless steel canning funnel into the jars.  Fill within a half inch of the top.

Put on the canning lids and lid rings.  Always use caution because everything is hot, hot, hot!

High acid foods (like tomatoes) require extra care in processing.  After the jars are full, we put the tray full of jars back in the oven.  We cook the jars for 45 minutes at 250 degrees.

Sealed jars ready to be labeled.

After cooking, remove the jars to cool.  Within 20-40 minutes the lids should “pop” down, ensuring a good seal. Do not disturb the jars until the next day.  After this lengthy “setting up” period, you can remove and reuse the rings and the jars will stay sealed. Any jars that did not “pop” down should be refrigerated and used immediately. Label your jars with the date canned and contents. 

For complete instructions on canning, you may find these books helpful:
The Ball Blue Book: Guide to Preserving
The Ball Complete Book of Home Preserving
The Joy of Pickling Book
Saving the Seasons: How to Can, Freeze and Dry Almost Anything 

Wishing you great canning success–

Galen Lehman
Galen Lehman, President, Lehman’s

Galen Lehman
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Galen Lehman

About Galen Lehman

Lehman's CEO and son of founder Jay Lehman. Homesteads on five acres. Believes in a Simpler Life...rewarding relationships, fresh, local (preferably homegown) food and the gratification of hard work. Plant a tree!

7 thoughts on “Healthy, Hearty, Homemade: Why YOU Should Can Tomato Juice

  1. @Darren, the processing time is a bit longer and it is not as efficient if you are canning large quantities. This type of canning is done more for nostalgia than any benefits.

  2. In my case, it was actually more efficient to do in the oven. That’s because we were able to complete the process with 18 jars at once. This would have taken three rounds with the canner. Plus, we didn’t have to deal with dripping wet jars. Bottom line? For large quantities, oven canning may be better than water bath.

  3. Where would I find info on processing temps/times for baking vs water bath? I can definitely see how it would be much more efficient for larger batches, not to mention a little cooler, as you won’t be introducing all the humidity into the kitchen. Also, is this something that would be just used for tomato juice/sauce, etc. or is it a suitable replacement for all water bath methods?