Now that your tomato juice is cooked and jars and lids are sterilized you can begin the actual canning. Use quart or smaller jars for canning all tomato products. Do not can tomato juice in half-gallon jars. Put cookie sheet in cold oven. If you prefer to use mostly low acid varieties, I would recommend freezing the juice rather than canning. Can your tomato juice! Set jars on cookie sheet. Half-gallon jars are only suitable for canning apple or grape juice. The acid in the tomatoes is what makes it safe to can without adding in a ton of preservatives. Aspirin belongs to this last category. https://www.cdkitchen.com/recipes/recs/4/Canning_Tomato_Juice51042.shtml 1. Smash them down with a spoon until the jar is full. The Process: As a general rule — an 8 quart pot of small, chunked tomatoes will yield approximately 6-7 quarts of tomato juice. Put on cold lids and flats. Oven Canning: Fruits and tomatoes are particularly well suited to this method of canning, although other vegetables may be canned successfully if acid is added, and the time of processing is sufficiently long, in an oven with a heat control appliance.” [Ed. Other unsafe methods include oven canning and the use of so-called canning powders. Put in juice to fill. At the same time, your lids can be sterilizing in a small saucepan of boiling water on the stove. 6. Cut up tomatoes and peel and put in cold jar. They can remain in the oven for 10-15 minutes. Add 1 teaspoon each of sugar and salt, in each jar. Set oven temperature at 250 and set …