Canned Homemade Tomato Juice in a glass with a piece of celery sticking out.

Homemade Canned Tomato Juice

This Homemade Tomato Juice tastes similar to V8 but is SO much better! Delicious served as a beverage but can also be used in recipes or as a soup base!
Course Canning
Cuisine American
Keyword Juice, Tomato, Tomato Juice
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 7 quarts
Author Erica Walker


  • Tomatoes 3 1/4 lbs. per quart or 23 lbs per canner load of 7 quarts
  • water approx. 1/4 c. to 1 c.

Per Quart of Juice:


  • Wash, core and remove blemishes from tomatoes. 
  • Cut into small sections.
  • In a large stock pot, add tomatoes and very little water (at most 1 cup). 
  • Bring to a boil.
  • Put through colander to remove seeds and skin (see above notes for tips). 
  • Discard seeds and skin.
  • Return juice to the stock pot and bring to a boil again, adding salt, onion salt, and celery salt according to how many quarts of juice you have yielded.
  • If canning, pour into sterilized jars leaving about 1/2" air space at the top. 
  • Discard seeds, and skin.