Carrot and celery juices plain? Most all vegetable juices are tomato-based both for flavor and safety (the acidity). Like the one linked above or the one called Shirley's Vegetable Juice Cocktail (search here). So tomato-carrot or tomato-celery would be no problem if properly acidified.

But canning them plain could be difficult as there are no tested recipes, even with pressure canning. About all you could do is use the tested instructions for the vegetable itself (eg. 'canning carrots'). Since the density would be reduced you could be sure it would be safe to pressure can juice for that amount of time.

Dave

Thanks you two.

Dave, i really love to use carrot juice as a base of my soups for flavor. Have you read the guidelines for the custom soups? In there they advise that you use either stock or water and fill up the jar with no more than half of solid contents. Do you think that i could get away with replacing stock/water with carrot juice?

This is the recipe i would love to can and hope thst in some way i could convert ut it to be safe.

3 cups carrot juice (3 pounds of carrots, juiced)

1 1/2 pounds fresh tomatoes, chopped or 1 (26 ounce) BPA-free carton chopped tomatoes

1/4 cup unsalted, unsulfured dried tomatoes, chopped

2 celery stalks, chopped

1 small onion, chopped

1 leek, chopped

1 large shallot, chopped

3 cloves garlic, chopped

As a general guideline, as long as you follow the 1/2 and 1/2 rule and the required pressure processing time you can pretty much add whatever you want to soups. In this case it would all depend on how thick your carrot juice is - the thickness density would affect the processing time required - and the density is determined by which method you use to make the juice.

Blenders and masticating juicers produce a very thick juice (more like a smoothie) that would have to be pre-diluted or definitely require a much longer processing time to work for soups. Steam juicers produce an already diluted juice that is the consistency of broth and the processing time as given would be sufficient.

Dave

Thanks dave. If i did go with the thicker juice and did not dilute it, how long do you think i should process it for? I do quarts and they recommend 75 minutes. Should i increase up to 100? 100 minutes is what they use for soups with seafood.

That's the problem anytime one makes up their own canning recipes.- the safety and processing time required is unknown and no one can responsibly recommend doing it. It all becomes a "guessing" process, a do-at-your-own-risk issue, and only you can decide how much risk is acceptable to you.

As is often posted here, safe home canning is based on science. So it isn't always possible to safely can whatever we want. But that science offers us two alternatives - freeze it or combine the ingredients AFTER opening the properly canned jars.

Dave

Thanks a bunch Dave.

Is there anyway to have your created recipe tested by a lab to see if its safe? Obviously a place like this would ask for a price but im wondering if something like this ever come

Don't know why I was thinking about this last night but I was - I found this. Haven't checked any of these places out and it is not precisely what OP was thinking about but it's close.

http://www.pickyourown.org/sellinghomemade_testing_labs.htm