How do you can tomato juice without using a pressure cooker?

Canning tomato juice without a pressure cooker requires a boiling water canner. Here are the steps:

Ingredients and Equipment:

- Fresh ripe tomatoes

- Salt (optional)

- Boiling water canner

- Canning jars and lids

- Jar lifter

- Canning funnel

- Jar wrench or tongs

- Timer

- Kitchen towel

Instructions:

1. Preparation:

- Prepare the boiling water canner. Follow the manufacturer's guidelines for your specific model.

- Wash the canning jars and lids in hot, soapy water and rinse well.

2. Canning Jars and Lids:

- Place canning jar rings in a saucepan filled with simmering water to sanitize them.

- Keep the lids and jars warm until you are ready to use them.

3. Tomato Preparation:

- Wash and cut the tomatoes. Remove any bad spots. A food mill or tomato press is helpful in extracting the juice. You can also use a blender or food processor and then strain the puree to get the juice.

4. Cook the Juice:

- Pour the tomato juice into a large pot. Add salt if desired. Bring the juice to a boil over high heat, stirring occasionally.

5. Fill Canning Jars:

- Using a canning funnel, carefully fill clean, warm jars with the boiling juice, leaving about 1/2 inch of headspace at the top of each jar.

6. Remove Air Bubbles:

- Use a non-metallic spatula or chopstick to remove any air bubbles trapped in the jars.

7. Wipe Jar Rims:

- Wipe the rims of the jars with a damp paper towel or cloth to remove any juice or residue. Ensure that the rims are clean to ensure a proper seal.

8. Seal Jars:

- Center heated lids on the jars and place the jar rings over them. Tighten the rings firmly but not excessively to ensure proper sealing during the canning process.

9. Process Jars:

- With a canning jar lifter, carefully transfer the filled and sealed jars to the boiling water canner. Make sure that the water covers the jars by at least 1 inch.

10. Water Level:

- If necessary, add more water to ensure the jars are submerged.

11. Process Time:

- Bring the water in the canner back to a full rolling boil. Cover the canner and maintain a constant boil for the recommended processing time. Processing time varies depending on the altitude of your location. Refer to trusted canning guidelines for specific processing times based on altitude.

12. Cooling and Storage:

- After the processing time is complete, turn off the heat and remove the canner lid. Wait 5 minutes before carefully lifting the jars from the canner using a jar lifter.

- Set the jars on a dry, covered kitchen towel to cool undisturbed.

- Let the jars cool completely at room temperature for 12 to 24 hours.

13. Test Seals:

- After cooling, press the center of each jar lid to ensure that a vacuum seal has been formed. If a lid flexes or pops up when pressed, it did not seal properly and the contents should be refrigerated and used promptly.

14. Store:

- Properly sealed jars can be stored in a cool, dark place. Check the seals occasionally to ensure they remain intact.

Note: Canned tomato juice will typically keep for one year when properly stored. Always follow safe canning practices to ensure food safety.