If you’ve ever wondered how to hold onto that bright, garden-fresh tomato flavor long after summer’s gone, this LAUSD canning tomato juice recipe is your answer. This old-school classic, inspired by the Los Angeles Unified School District’s timeless kitchen methods, delivers a smooth, savory, slightly tangy juice that hits the spot whether you’re sipping it cold, using it in soups, or mixing it into sauces.
What makes this canning tomato juice recipe stand out? It’s ridiculously simple, uses wholesome ingredients, and gives you a pantry staple that’s ready year-round. And for folks in the USA, where tomatoes grow abundantly in backyard gardens or are easily found at farmers’ markets—this recipe is a no-brainer. Bonus: you can totally customize it with your favorite herbs and spices for your own signature blend.
Whether you’re prepping for winter, cutting back on store-bought options, or just chasing that nostalgic school cafeteria flavor, you’ll love making (and tasting) this homemade tomato juice.
🕒 Quick Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Type: Beverage / Preserved Juice
- Cuisine: American
- Recipe Yield: About 6 pints
- Calories: Approx. 50 per 8 oz serving
🛒 Ingredients for Canning Tomato Juice
Here’s everything you’ll need to make this LAUSD tomato juice recipe at home:
- 20 pounds ripe tomatoes (Roma or beefsteak work great)
- 2 teaspoons salt (non-iodized canning salt preferred)
- 1 teaspoon sugar (optional, balances acidity)
- 1/2 teaspoon celery seed (optional, for flavor)
- 1/2 teaspoon onion powder (optional)
- 1/4 cup bottled lemon juice (2 tablespoons per quart jar, for safe acidity)
- Equipment:
- Large stockpot
- Food mill or sieve
- Canning jars with lids and bands
- Water bath canner
🔥 Note: No haram ingredients are included—just fresh, simple pantry staples.
👩🍳 How to Make LAUSD Canning Tomato Juice (Step-by-Step)
Step 1: Wash & Prep Your Tomatoes
- Rinse tomatoes under cool water to remove dirt and debris.
- Cut out any bruises or soft spots, then quarter them.
Step 2: Cook Down the Tomatoes
- In a large stockpot, add the quartered tomatoes.
- Simmer over medium heat for 15–20 minutes, stirring occasionally until soft and juicy.
Step 3: Extract the Juice
- Run the cooked tomatoes through a food mill or sieve to remove seeds and skins.
- Return the juice to the pot.
Step 4: Flavor & Heat the Juice
- Add salt, sugar, celery seed, and onion powder if using.
- Bring to a low boil and simmer for 10 minutes.
Step 5: Prep Your Jars
- Sterilize canning jars by boiling them for 10 minutes or running them through the dishwasher.
- Add 2 tablespoons bottled lemon juice to each quart jar (or 1 tablespoon for each pint jar) to ensure safe acidity.
Step 6: Fill & Seal
- Ladle hot tomato juice into hot jars, leaving 1/2-inch headspace.
- Wipe rims clean, add lids, and screw bands fingertip-tight.
Step 7: Water Bath Process
- Place jars in a boiling water bath canner.
- Process pint jars for 35 minutes, quart jars for 40 minutes (adjusting for altitude if needed).
Step 8: Cool & Store
- Carefully remove jars and let them cool for 12–24 hours.
- Check seals: the lid should not flex when pressed.
- Label and store in a cool, dark place for up to 12 months.
🥫 Why This Canning Tomato Juice Recipe Rocks
- Tastes homemade: Rich, bold tomato flavor with no weird preservatives.
- Budget-friendly: Save money by using up garden tomatoes or bulk-buying in season.
- Versatile: Sip it chilled, use it in stews, or mix it into a spicy Bloody Mary (non-alcoholic version works too!).
- Shelf-stable: Perfect for stocking your pantry or prepping for winter.
- No fancy tools needed: Just basic canning gear and a little patience.
💬 Conclusion
This LAUSD canning tomato juice recipe brings comfort, simplicity, and nostalgia all in one bottle. Whether you’re new to home canning or a seasoned homesteader, this recipe makes it easy to bottle summer’s best flavors in a safe, shelf-stable way.
Go ahead—give it a try, and let us know how it turns out! Snap a pic and tag us on social media with your tomato juice stash, or drop your canning tips in the comments below.
➡️ Don’t stop here! Check out our other old-school recipes and canning guides to keep your pantry full and flavorful.
❓ FAQs About LAUSD Canning Tomato Juice Recipe
1. How to make LAUSD canning tomato juice at home?
Follow our step-by-step guide above: cook, strain, season, and process the tomato juice using a water bath canner. Don’t forget the lemon juice for safe preservation.
2. Can I substitute lemon juice with vinegar in tomato canning?
Yes, but use 5% white vinegar and increase the quantity (4 tablespoons per quart) to match the acidity needed for safety.
3. How long does home-canned tomato juice last?
Stored in a cool, dark place, properly sealed jars can last up to 12 months. Always check seals and appearance before using.
4. Can I use cherry or heirloom tomatoes instead of Roma?
Sure thing! Any ripe tomato works, but juicier varieties may yield a thinner juice. You can simmer it longer to thicken if needed.
5. What if I don’t have a food mill?
No stress! Use a fine mesh strainer or even a blender (followed by straining) to get that smooth juice texture.