I'm going to take a swing at this and hope one of the more expert folks will correct anything I say that is wrong....

Peppers are low acid, so just adding them to an otherwise approved/tested recipe for canning tomato juice would be risky. However, NCHP (National Center for Home Preservation) has this recipe for Tomato and Vegetable Juice Blend recipe . It includes adding up to 3 cups of vegetable to 22 pounds of tomatoes, and peppers are specifically listed. I don't see any reason why you couldn't just add the amount of hot peppers you want according to the volume/weight limits. The recipe includes processing instructions for both BWB and pressure canning.

Kathy

You can use dried peppers of course with no issues. But adding fresh ones (or any other vegetables) changes the pH so specific amounts (or less) have to be used or requires additional acid added. See the NCHFP instructions:

https://nchfp.uga.edu/how/can_03/tomato_veg_juice.html

The other alternative is the Shirley's Vegetable Juice Cocktail recipe often posted here and pressure can it.

Dave

Apologies - I typed this all out much earlier today but then neglected to hit the submit button. Senior moment I guess.

Thanks, I decided to use Cayenne Pepper powder and only included one fresh Jalapeno pepper minced to 7 quarts juice. It sure is hot but the spice comes from the Cayenne Pepper.