Tomato Juice, hot pack: canning time by altitude
Tomato Juice, hot pack is processed in a boiling-water canner: 35 minutes for pints and 40 minutes for quarts at 0–1,000 ft, longer as you go higher.
Time by altitude
| Altitude | Pints | Quarts |
|---|---|---|
| 0–1,000 ft | 35 min | 40 min |
| 1,001–3,000 ft | 40 min | 45 min |
| 3,001–6,000 ft | 45 min | 50 min |
| above 6,000 ft | 50 min | 55 min |
Jar sizes not listed have no tested process for this food: do not use these times for them. Half-pints take the pint time where only pints are listed.
What the time assumes
- Method: boiling-water canner
- Headspace: ½ inch
- Prep and pack: exactly as in NCHFP's Tomato Juice recipe (hot pack).
Add bottled lemon juice or citric acid to every jar as the recipe says, whatever the canner. Follow the NCHFP recipe exactly: its prep, ingredients, pack and headspace are part of the tested time.
Source
- National Center for Home Food Preservation, “Tomato Juice”, retrieved 2026-11-02.
Times, pressures and headspace are restated from that page in our own words, with its own altitude table. Putby's app uses the same row; a test in the app fails if the two ever disagree. If your tested recipe gives a longer time, use the recipe's time.