Standard Tomato Sauce

INGREDIENTS

INSTRUCTIONS

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 6-1/2    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 1/4-inch
headspace.  Adjust lids and process. Recommended process times are
given in Table  1, Table 2, and Table 3.  Table 1. Recommended process
time for Standard Tomato Sauce in a  boiling-water canner.  Style of
Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -  1,000
ft: 35 min. 1,001 - 3,000 ft: 40 min. 3,001 - 6,000 ft: 45 min.  Above
6,000 ft: 50 min.  Style of Pack: Hot.  Jar Size: Quarts. Process Time
at Altitudes of 0  ~ 1,000 ft: 40 min. 1,001 - 3,000 ft: 45 min. 3,001
- 6,000 ft: 50  min. Above 6,000 ft: 55 min.  Table 2. Recommended
process time for Standard Tomato Sauce in a  dial-gauge pressure
canner.  Style of Pack: Hot.  Jar Size: Pints.  Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 -  2,000 ft: 6 lb. 2,001
- 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001  ~ 8,000 ft: 9 lb.
Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb. Table 3. Recommended process time for
Standard Tomato Sauce in a weighted-gauge pressure canner.  Style of
Pack: Hot.  Jar Size: Pints. Process Time: 20 min. Canner  Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb. Above 1,000 ft:  10 lb.
Style of Pack: Hot.  Jar Size: Quarts. Process Time: 15 min. Canner
Gauge Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb. Above 1,000 ft:
15 lb. . NOTE: This section of the guide appears to contain some sort
of error in the information given within Table 3 above. In the USDA
book, there are only TWO sizes of jars specified in the table, but
there are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer  to.
I have given the second entry's numbers as those to be used for  Quart
jars, and below I have reprinted the third entry on the table,  for an
unknown jar size.  Style of Pack: Hot.  Jar Size: ??. Process Time: 10
min. Canner Gauge  Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
Above 1,000 ft: Not  Recommended.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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