Michigan
State University Extension
Preserving
Food Safely - 01600833
10/13/97
GUIDE 3:6
TOMATO AND VEGETABLE JUICE BLEND
QUANTITY: An average of 22 pounds of tomatoes is needed
per canner load of 7 quarts. Not more than 3 cups of
other vegetables may be added for each 22 pounds of
tomatoes.
PROCEDURE: Crush and simmer tomatoes as for making
tomato juice.
Add no more than 3 cups of any combination of finely
chopped celery, onions, carrots, and peppers for each 22
pounds for tomatoes. Simmer mixture 20 minutes. Press
hot cooked tomatoes and vegetables through a sieve or
food mill to remove skins and seeds. Add bottled lemon
juice or citric acid to jars. (See acidification
directions) Add 1 teaspoon of salt per quart
to the jars, if desired. Reheat tomato-vegetable juice
blend to boiling and fill immediately into jars, leaving
1/2-inch headspace. Adjust lids and process.
Recommended process time for TOMATO-VEGETABLE BLEND
in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
Recommended process time for TOMATO-VEGETABLE BLEND
in a dial-gauge pressure canner
Canner Gauge Pressure(PSI) at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 20 min 6 lb 7 lb 8 lb 9 lb
or
Quarts 15 min 11 lb 12 lb 13 lb 14 lb
Recommended process time for TOMATO-VEGETABLE BLEND
in a weighted-gauge pressure canner
Canner Gauge Pressure(PSI) at Altitudes of
Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 20 min 5 lb 10 lb
or 15 10 15
Quarts 10 15 Not
recommended
