Make homemade canned tomato juice by preparing and cooking tomatoes, pouring into hot jars and processing in a hot water bath or pressure canner for 10 to 40 minutes. For best results, use fresh, unbruised fruit, and add lemon juice to preserve the tomato's color after canning.
Wash tomatoes, cut off blossom and stem ends, and quarter. Simmer the tomatoes until they are soft, stirring often. This method may cause the juice to separate after canning. If this is a concern, cook the tomatoes differently. Bring a portion of the tomatoes rapidly to a boil while crushing. Slowly add the remaining tomato quarters to the mixture, ensuring they continue to boil. Boil all the tomatoes for 5 more minutes.
Press the crushed tomatoes through a food mill or sieve to remove seeds and skins. Add 1 tablespoon of lemon juice to each hot pint jar, or 2 tablespoons per hot quart jar, and then pour the strained juice into the jar. Leave 1/4 inch of headspace, and add fresh herbs if desired. Tighten the lids, and place in hot water bath.
Boil the jars for 35 minutes for pints, and 40 minutes for quarts. If using a pressure canner, process for 10 to 20 minutes, depending on the chosen dial weight. Remove the jars, allow them to cool, and check for a seal after 24 hours.