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 average 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 sauce-an average of 6½ pounds per quart.
Procedure: Prepare and press as for making tomato juice. 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). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving ¼-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)
|Table 1. Recommended process time for Standard Tomato Sauce in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Table 2. Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner|
|Canner Gauge Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|20 min||6 lb||7 lb||8 lb||9 lb|
|Table 3. Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes|
|Style of Pack||Jar Size||Process Time||0 - 1,000 ft||Above 1,000 ft|
|20 min||5 lb||10 lb|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.