Instructions say that as long as you don't add more than 3 cups of additional vegetables per 22 pounds of tomatoes so the low acid ratio to the amount of added acid is maintained it is ok.

Dave

Here is a link that might be useful: Tomato Vegetable Juice Blend instructions

Thanks, I hate the old way of making us pressure can, if there was anything non-acid included.

Thanks, I hate the old way of making us pressure can, if there was anything non-acid included.

True but this way you have to trust the preparer to add the required acid - lemon juice, lime juice, or citric acid. There are still far too many who refuse to do that IMO.

Then on top of that they want to make it into a vegetable blend juice and still not pressure can it.

In this case, limiting the amount of added low acid ingredients, adding the citric acid AND pressure canning gives a good level of safety.

Dave

Plus there have been studies that show better results (i.e. vitamin retention and flavor) with pressure canning of tomato products.

Sounds counter-intuitive, but there it is.

Carol