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Tomato Juice

Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place and Best of Show, Preserved Fruits and Vegetables (Fruits), 2019

Baking temperature: boiling water bath
Baking time: 35 minutes for pints
Yield: Varies

  • ½ bushel of paste-style red ripe tomatoes (Roma or Amish paste)
  • ½ tsp salt per pint of juice (or 1 tsp per quart)
  • ¼ tsp citric acid per pint of juice (or ½ tsp per quart)
  • Using ripe, juicy red tomatoes, wash them 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, add ½ teaspoon of salt and ¼ tsp citric acid per pint of juice, and wipe rims. Adjust sterilized lids and bands. Process in a boiling water bath canner for 35 minutes for pints.
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