If you are asking about canning tomato juice then this is a Harvest forum question as it is the food preservation and canning forum.

But the basic answer is no. They aren't acidic enough to lower the pH to the safe level. Only stabilized bottled lemon juice meets the pH requirement. Or you can use citric acid or vinegar (not recommended).

You can learn all about this over on the Harvest forum or at the link below.

Dave

Here is a link that might be useful: NCHFP - Canning tomato juice

This post was edited by digdirt on Tue, Aug 20, 13 at 18:19

This forum was the first to come to mind. Thank you for the quick response, I needed it.
Tim