Fill Jars and Prepare for Canning

What happens here

After milling, immediately ladle the hot tomato juice into your clean, warm canning jars, leaving a proper headspace (usually to the bottom of the jar's neck or a marked rib). If you choose to add salt, do so at this stage; typically, a flat teaspoon of pickling salt per quart jar is used, but adjust to your taste. Ensure the jar lids and rings are clean. Place a warmed lid on each filled jar, then screw on a ring to 'granny tight' – just snug enough to hold the lid in place, allowing air to escape during processing.

Goal: Fill jars with hot tomato juice, add salt, and secure lids.