Homemade Tomato Juice Recipe

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By Tara Noland on June 6, 2023 | Updated June 6, 2023 | Rate Recipe

This Homemade Tomato Juice Recipe is really so delicious; it is how tomato juice should taste. This recipe is easy to make with only a few ingredients. If you have an abundance of tomatoes, then here is a great way to use them up. Want to have fun with a Bloody Mary or Caesar Bar? We have all that you need to know.

Want more tomato recipes? Try our Simple Easy Homemade Canned Tomatoes, Roasted Italian Tomatoes, or Homemade Canned Salsa.

I love tomato juice and Clamato juice. Do you want your tomato juice spicy, then feel free to use cayenne pepper or hot sauce, even if you are not making a Bloody Mary.

Table of Contents

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Mesh Strainers, 3 Pack Set

Wide Mouth Quart Mason Jars with Lids and Bands (32 oz.)

Weston Deluxe Electric Tomato Strainer, Food Mill

Fresh Tomatoes – Find the biggest, plumpest field tomatoes that you can find. Your own garden tomatoes are great for this too. If you like, you may want to add a large pinch of sugar depending on the sweetness or acidity of your tomatoes.

Water – Plain old tap water works, but you can use filtered if you like.

This is what you need to add to each quart jar of juice you will be making.

Kosher salt – You don't want to use table salt if you are thinking of canning tomatoes. Kosher is perfect for all your needs.

Onion powder – The fresher, the better, of course. I like powder instead of onion salt. This has enough salt in it, in my opinion.

Celery salt – The flavor of the celery salt is perfect with tomato juice. Don't use too much, though, as you are adding in salt also.

If you are a lover of tomato juice like I am, this is such a satisfying experience. Make sure your tomatoes are the absolute best and plump and juicy. Last season was rainy, so the tomatoes were big and juicy perfect to make juice with.

Wash and core the tomatoes, and remove any blemishes.

Cut the tomatoes in half and then into small slices or "smiles".

Add the tomato slices to a large stock pot and add about 1 cup of water (less if the tomatoes are very juicy.)

Bring the pot to a boil and simmer until the tomatoes are softened but not mushy.

Put the tomatoes through a fine sieve to remove the seeds and skins.

Discard the skin and seeds.

Measure the amount of liquid you have and then pour the liquid back into the stock pot.

Bring to a boil, adding the amount of Kosher salt, onion powder, and celery salt based on how many quarts of liquid your tomatoes have yielded.

Boil gently, stirring until all the spices are dissolved.

Remove from heat. Pour the tomato mixture into a pitcher to cool if using right away or into sterilized canning quart jars to freeze or can. See the information below.

If canning tomato juice, pour 2 tablespoons of lemon juice into sterilized 1-quart jars and add the tomato juice leaving about ½ an inch of air space at the top. You can also add 1/2 tsp. of citric acid per quart too. You can the juice just like you do tomatoes; read here.

Adding the above lemon juice lowers the ph in the tomato juice so that you can safely water bath for canning. Don't want to water bath, then read on!

You can freeze the tomato juice by simply pouring the juice into sterilized jars or plastic containers, allowing it to cool, seal the containers, and place in the freezer. Use within 1 year of freezing. This is my preferred method if I am only making a few jars. If you are doing a large quantity, then canning might be a better option.

Drinking tomato juice also has health benefits as it is high in vitamins like B, C, and potassium. It is also an excellent source of antioxidants. Just be careful with the salt or leave it out entirely if you want the full benefits.

Tomatoes are so fantastic in the summertime, and there is always an abundance of them either in your yard, farmers market, or grocery store. Here are some of our favorite recipes and a trick to remove tomato skins too.

Pin it HERE!!

Pin it HERE!!

With all the canning recipes and preserving of summer's bounty, don't forget to make tomato juice. It really is amazing, so good for you, and fun to make too. Storing it in the freezer makes it easy also.

Wash and core the tomatoes, and remove any blemishes.

Cut the tomatoes in half and then into small slices or "smiles".

Add the tomato slices to a large stock pot and add about 1 cup of water (less if the tomatoes are very juicy.)

Bring the pot to a boil and simmer until the tomatoes are softened but not mushy.

Put the tomatoes through a fine sieve to remove the seeds and skins. You can use a food mill if you are making a large quantity.

Measure the amount of liquid you have and then pour the liquid back into the stock pot.

Bring to a boil, adding the amount of Kosher salt, onion powder, and celery salt based on how many quarts of liquid your tomatoes have yielded.

Boil gently, stirring until all the spices are dissolved.Remove from heat. Pour the tomato mixture into a pitcher to cool if using right away or into sterilized canning quart jars to freeze or can. See the information below.

If canning tomato juice, pour 2 tablespoons of lemon juice into sterilized 1-quart jars and add the tomato juice leaving about ½ an inch of air space at the top. You can also add 1/2 tsp. of citric acid per quart too. You can the juice just like you do tomatoes; read here.

Adding the above lemon juice lowers the ph in the tomato juice so that you can safely water bath for canning. Don't want to water bath, then read on!

You can freeze the tomato juice by simply pouring the juice into sterilized jars or plastic containers, allowing it to cool, seal the containers, and place in the freezer. Use within 1 year of freezing. This is my preferred method is only making a few jars. If you are doing a large quantity, then canning might be a better option.

Plus, see more tips and tricks in the post.

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Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

posted in: Drinks