i did pint jars of tomato juice with roasted garlic in it.
I put in lemon juice 1 TBLS for each pint and did a BWB for 35 min processing
there is garlic pulp in the juice
so i m wondering should i have done a pressure canner processing instead ?
i followed the Ball book for tomato juice.
i tried to google this but only came up with tomato sauce with garlic
tomato juice with garlic question
It should work out fine. I usually mince my garlic after roasting it. I tried a can of mine this week and it was really good. As long as you don't see black or cloudyness, I wouldn't worry.
i know it can get tricky. i did add lemon juice. I would imagine it being the same as tomato sauce.
there was no oils when i roasted the tomato's