| CATEGORY |
CUISINE |
TAG |
YIELD |
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Beverages, Canning |
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. . NOTE: This following |
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Above 1,000 ft: 10 lb. |
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Above 1,000 ft: 15. |
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Above 1,000 ft: Not recommended. Table |
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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. |
INSTRUCTIONS
Quantity: An average of 22 pounds of tomatoes is needed per canner load of
7 quarts. Not more than 3 cups of other vegetables may be added for each 22
pounds of tomatoes.
Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
more than 3 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
minutes. Press hot cooked tomatoes and vegetables through a sieve or food
mill to remove skins and seeds. Add bottled lemon juice or citric acid to
jars (See acidification directions). Add 1 teaspoon of salt per quart to
the jars, if desired. Reheat tomato-vegetable juice blend to boiling and
fill immediately into jars, leaving 1/2-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 Tomato and Vegetable Juice Blend 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.
section of the guide appears to contain some sort of error in the
information given within Table 2 (below). 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 third entry's
numbers as those to be used for Quart jars, and I have reprinted the second
entry on the table separately, for an unknown jar size.
Table 2. Recommended process time for Tomato and Vegetable Juice Blend 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
Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
3. Recommended process time for Tomato-Vegetable Blend 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.
Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 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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