1. Ensure your jars have been sanitized by running them through a dishwasher or handwashing them with soap and hot water, and rinse well.
2. Sanitize the canning jars in boiling water for at least 10 minutes and keep them in the hot water until they are ready for filling.
3. Fill the water bath canner with warm water and heat the water while you prepare the tomato juice.
4. Wash the tomatoes and remove the stems, vines, and cores. Cut the tomatoes into quarters.
5. Cook the tomatoes in a stockpot over high heat and bring the mixture to a rolling boil.
6. Boil the mixture for at least 5 minutes before straining.
7. Press the tomato juice through a food mill or a fine-mesh strainer to remove any skin, seeds, or other debris. Transfer the strained juice back to the pot and once again bring it to a boil.
8. Add a few tablespoons of bottled lemon juice to the bottom of each canning jar. Add 1 teaspoon of salt to each quart jar, and 1/2 teaspoon of salt for each pint, if desired.
9. Use a canning funnel to fill the jars with the hot tomato juice. Leave ½ inch headspace.
10. Wipe the rims of the jars and seal the jars with lids and screw bands. Screw the bands on until they are fingertip tight.
11. Load the cans onto the jar rack and lower the rack into the prepared canner. Add water if needed to get the water level to 1 inch above the tops of the jars.
12. Once the jars are in the canner, heat the water to a rolling boil and cover the canner. Process for the time required per your elevation:

Processing for Pints:

• 0 – 1,000ft: 35 minutes
• 1,001 – 3,000ft: 40 minutes
• 3,001 – 6,000ft: 45 minutes
• 6,000ft and up: 50 minutes

Processing for Quarts:

• 0 – 1,000ft: 40 minutes
• 1,001 – 3,000ft: 45 minutes
• 3,001 – 6,000ft: 50 minutes
• 6,000ft and up: 55 minutes

Post Processing

1. Once processed, turn the heat off and remove the canner’s lid. Allow the jars to rest for 5 minutes.
2. After 5 minutes, remove the hot jars from the boiling water bath with canning tongs jar and place the jars on a towel-covered countertop to cool.
3. Do not retighten screw bands. Let the jars air cool for 12-24 hours. You should hear a popping sound as the jars seal during the cooling process.
4. Once the jars are completely cool, remove the screw bands and check the seals.
5. If the seal is indented, the jar is safe to label and store in a cool, dark place.
6. If the seal isn’t indented, you can use a new lid and reprocess, or put the jar into the refrigerator and consume it within 3 days.