To can tomato juice, you'll need quart-size (approximately 1 liter) mason jars with rings and new lids as well as a canner so you can create a sterile seal. It may also be helpful to get a jar lifter to make it easier to remove the hot jars from the canner when you're finished heating them.  Note that it is not recommended to can tomato juice without using a canner. The tomato juice must be heated to a high temperature in order to kill bacteria and ensure the juice will be safe to drink when you open the jars.  Either a boiling water canner, a dial-gauge pressure canner, or a weighted-gauge pressure canner will work. Follow the operating instructions for your particular type of canner. The standard heating time is between 25 and 35 minutes. When the process is complete, remove the jars and allow them to cool, undisturbed, for 24 hours.
جهز ما يلزمك. ضع البرطمنات في المعلب وسخنهم. احفظ برطمنات عصير الطماطم في مكان بارد وجاف.