tomato juice needs to be heated in the jar to 212 f for 45 minutes.

Hi octogenarian - You'll find detailed instructions on how to safely process canned tomato juice over on the Harvest Forum as it is discussed quite often there. And if you are an inexperienced home canner you need to know the safety rules. ;) Harvest forum is linked at the top of this forum page.

The basic recipe is to add 2 T of lemon juice to each quart jar and then process the jars in a boiling water bath canner for 45 minutes. But I linked the detailed instructions below for you.

Can safely.

Dave

Here is a link that might be useful: NCHFP - Canning Tomato Juice

In case you're worried about the standard canning time and temp spoiling the flavor--it won't! When you open those jars, that fresh tomato smell is still there, and the taste is WAY more complex than the commercial juice.

octogenarian, the above advice is sound. I would add another thing about canning fresh tomato juice or chopped tomatoes. Before putting them into jars to be processed by boiling water bath or (esp) pressure canners, simmer the product for ~20 minutes, stirring often. This action reduces the separation of "solid" and "liquid" phases in the finished product.

Reg

I havw a question- what if I forgot to add the lemon juice? Is it to preserve the color? Or to increase acidity which I would think tomatoes allready have enough acid? I'm only asking because I know someone who forgot to add the acid, I not mentioning any names. Also I might mention it's tomatoe sauce(concentrated juice).

I havw a question- what if I forgot to add the lemon juice? Is it to preserve the color? Or to increase acidity which I would think tomatoes allready have enough acid?

For home processing purposes tomatoes are considered borderline or low acid (4.5-4.7) thus the requirement for additional acids in the form of vinegar, citric acid, or lemon/lime juice (bottled) to insure microorganisms like Clostridium botulinum, the type of bacteria that causes botulism, can't survive.

A pH of 4.6 or lower is required for safe canning without the use of a pressure canner - for any tomato product. Green tomatoes are excepted as they are more acidic than ripe ones. And if other vegetables are added to the mix the added acid becomes even more important and pressure canning becomes mandatory. Lots of discussions about this very question on the Harvest Forum.

Since "he who shall remain nameless" ;) didn't add the lemon juice, he will have to decide if the risk is worth it. If it has been less than 24 hours the sauce can safely be reheated, the lemon added, re-canned in fresh jars, and re-processed.

Dave

I use citric acid since it affects the flavor less. And without the extra acid, the tomatoes should be boiled for 10 minutes after opening to be sure to kill botulism. Kind of a stupid way to die. As a fellow octogenarian, I can in pints, add citric acid and a smidgeon of hot red pepper flakes. It's being extra careful that got me to being ths old.