• Place tomatoes in a food processor or blender and pulse until liquid and smooth.
  
• Place a fine mesh strainer or cheesecloth over a cup or bowl and pour tomato mixture over it, collecting the liquids in the cup. To attach the cheesecloth to the cup I like to use a rubber band. To speed up the process, press tomato liquid down with a spoon. Discard any tomato pieces on top (compost them!).
  
• Add celery salt into cup and stir. If serving chilled, add a couple of ice cubes to cup. Serve and enjoy this delicious tomato juice!
  

How to Can Tomato Juice

• For about 20 pounds of tomatoes, you will be able to can 6 quarts or 12 pint jars.
  
• Sterilize jars and add water to the canner pot, starting to heat the water up.
• Quarter tomatoes and add to the food processor or blender and blend until smooth, and then pour over large bowl, using a cheesecloth or mesh sieve to remove any seeds/ chunky leftover parts. You will most likely need to do this in a few batches.
• Add tomato juice to jars, leaving 1/2 inch headspace.
• For every quart jar, add 1 teaspoon of celery salt (or 1/2 teaspoon per pint). To can, we need to add acidity to the jars. Add 2 tablespoons of lemon juice to each quart (or 1 tablespoon per pint). Stir to fully combine.
• Wipe the rims of the jars clean. Put the lids and screw bands on.
• Add tomato juice on canner rack, lowering it into hot water. Jars should be covered by 2 inches of water, if not, add more water.
• Place lid on canner pot, turn heat up and bring to a active boil (but not too much – it shouldn’t be splashing outside of the pot).
• Process according to your altitude and jar size:

  Processing time for water bath pints jars.:

  0-1,000 ft – 35 minutes

  1,001-3,000 ft – 40 minutes

  3,001-6,000 ft – 45 minutes

  6,001 ft and above – 50 minutes

  Processing time for water bath quart jars:

  0-1,000 ft – 40 minutes

  1,001-3,000 ft – 45 minutes

  3,001-6,000 ft – 50 minutes

  6,001 ft and above – 55 minutes
• Turn heat off, remove lid and allow the jars to rest for 5 minutes before carefully removing the jars from the pot.
• Move jars to counter, and allow to sit overnight. The next day, check the seals and then store in a dark cabinet or pantry.