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CUISINE |
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YIELD |
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Beverages, Canning |
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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. |
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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: An average of 23 pounds is needed per canner load of 7 quarts, or
an average of 14 pounds per canner load of 9 pints. A bushel weighs 53
pounds and yields 15 to 18 quarts of juice--an average of 3-1/4 pounds per
quart.
Procedure: Wash, remove stems, and trim off bruised or discolored portions.
To prevent juice from separating, quickly cut about 1 pound of fruit into
quarters and put directly into saucepan. Heat immediately to boiling while
crushing. Continue to slowly add and crush freshly cut tomato quarters to
the boiling mixture. Make sure the mixture boils constantly and vigorously
while you add the remaining tomatoes. Simmer 5 minutes after you add all
pieces. If you are not concerned about juice separation, simply slice or
quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5
minutes before juicing.
Press both types of heated juice through a sieve or food mill to remove
skins and seeds. Add bottled lemon juice or citric acid to jars (See
acidification instructions). Heat juice again to boiling. Add 1 teaspoon of
salt per quart to the jars, if desired. Fill jars with hot tomato juice,
leaving 1/2-inch headspace. Adjust lids and process following to the
instructions in Table 1, Table 2, or Table 3 according to the method of
canning used.
Table 1. Recommended process time for Tomato Juice 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 Tomato Juice 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.
Table 3. Recommended process time for Tomato Juice 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.
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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