Tomato Juice

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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