| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Canning, Vegetables |
1 |
Recipe |
INGREDIENTS
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1,001 – 3,000 ft: 40 min. |
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3,001 – 6,000 ft: 45 min. |
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Above 6,000 ft: 50 min. |
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1,001 – 3,000 ft: 45 min. |
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3,001 – 6,000 ft: 50 min. |
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Above 6,000 ft: 55 min. |
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2,001 – 4,000 ft: 7 lb. |
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4,001 – 6,000 ft: 8 lb. |
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6,001 – 8,000 ft: 9 lb. |
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2,001 – 4,000 ft: 12 lb. |
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4,001 – 6,000 ft: 13 lb. |
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6,001 – 8,000 ft: 14 lb. Table 3. |
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Above 1,000 ft: 10 lb. |
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Above 1,000 ft: 15 lb. . NOTE: This |
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Above 1,000 ft: Not Recommended. |
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.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 40 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.
Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000
ft: 11 lb.
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.
Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
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.
======================================================= === * 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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