Selecting, Preparing, and Canning: Tomato and Vegetable Juice Blend
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Selecting, Preparing, and Canning: Tomato and Vegetable Juice Blend

   

Selecting, Preparing, and Canning: Tomato and Vegetable Juice Blend1

United States Department of Agriculture Extension Service2

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes.

Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See FCS 8182 for acidification directions ). Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1 , Table 2, and Table 3 .

Tables

Table 1.

Table 1. Recommended process time for Tomato-Vegetable Blend in a boiling-water canner

Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 3,000 ft


 3,001 - 6,000 ft


 Above 6,000 ft
Hot


 Pints
35 min
40
45
50
Quarts
40
45
50
55
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 2.

Table 2. Recommended process time for Tomato-Vegetable Blend in a weighted-gauge pressure canner

Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack
Jar Size
Process Time
0 - 1,000 ft
Above 1,000 ft
Hot
Pints or Quarts
20 min
5 lb
10 lb
15
10
15
10
15
Not Recommended
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 3.

Table 3. Recommended process time for Tomato-Vegetable Blend in a dial-gauge pressure canner

Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack


 Jar Size


 Process Time


 0 - 2,000 ft


 2,001 - 4,000 ft


 4,001 - 6,000 ft


 6,001 - 8,000 ft
Hot


 Pints or Quarts
20 min


 6 lb


 7 lb


 8 lb


9 lb
15


 11


 12


 13


 14
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1. This document is FCS 8184, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: June 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8149, Guide 3: Selecting, Preparing, and Canning Tomatoes and Tomato Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu

2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.

U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.


Copyright Information

This document is copyrighted by the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions, but permits free reproduction by all agents and offices of the Cooperative Extension Service and the people of the State of Florida. Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.