Yield: 1 Recipe

Measure | Ingredient |
---|---|

\N \N | 1,001 - 3,000 ft: 40 min. |

\N \N | 3,001 - 6,000 ft: 45 min. |

\N \N | Above 6,000 ft: 50 min. |

\N \N | 1,001 - 3,000 ft: 45 min. |

\N \N | 3,001 - 6,000 ft: 50 min. |

\N \N | Above 6,000 ft: 55 min. |

\N \N | 2,001 - 4,000 ft: 7 lb. |

\N \N | 4,001 - 6,000 ft: 8 lb. |

\N \N | 6,001 - 8,000 ft: 9 lb. |

\N \N | 2,001 - 4,000 ft: 12 lb. |

\N \N | 4,001 - 6,000 ft: 13 lb. |

\N \N | 6,001 - 8,000 ft: 14 lb. Table |

\N 5 | lb. |

\N \N | Above 1,000 ft: |

\N \N | Above 1,000 ft: |

\N \N | Above 1,000 ft: Not Recommended. |

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 6-½ 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.

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.

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: 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.

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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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