Standard Tomato Sauce

Quantity: For thin sauce—an average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce—an average of 5 pounds per quart. For thick sauce—an aver- age of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of thick sauce—an average of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice, see page 3-5. Simmer in large- diameter saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars. See acidification directions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Recommended process time for Standard Tomato Sauce in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft
Hot Pints 35 min 40 45 50
Quarts 40 45 50 55
Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Hot Pints 20 min 6 lb 7 lb 8 lb 9 lb
Quarts 15 11 12 13 14
Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 20 min 5 lb 10 lb
Quarts 15 10 15
10 15 Not recommended

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