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Tomato Juice

Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place, Preserved Fruits and Vegetables (Fruits), 2017

Baking temperature: Water bath
Baking time: 10 minutes
Yield: 1 quart


  • 3-4 lbs. of ripe, juicy tomatoes
  • 1 t canning salt
  • ½ t citric acid


  • Wash tomatoes and cut into pieces
  • Simmer until soft
  • Put through Squeez-o strainer
  • Return juice to saucepot and heat to just boiling
  • Pour carefully into sterilized jars
  • Divide evenly the salt and citric acid, then add to each pint jar
  • Wipe rims of jars. Prepare lids (sterilize) and screw bands. Tighten metal bands
  • Process for 10 minutes in boiling water bath canner. After jars cool, check seals. Store jars in a cool, dry place for up to one year
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