Pressure Can the Tomato Juice

What happens here

Carefully place the filled and sealed jars into the pressure canner. Lock the canner lid into place. Turn your stove burner to high heat. Once the canner's jiggler begins to rapidly jiggle (indicating it has reached the target pressure), set a timer for 10 minutes. This will result in approximately 12 to 15 minutes of effective canning time at 5 pounds of pressure. After the timer, turn off the heat and allow the canner to cool completely and depressurize naturally. Once cool and safe to open, use jar tongs to remove the hot jars and place them on a protected surface to cool and seal.

Goal: Process the jars in the pressure canner to preserve the tomato juice.