Michigan
State University Extension
Preserving
Food Safely - 01600873
10/13/97
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- -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: 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. 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.
Acidify by adding two tablespoons of bottled lemon
juice or 1/2 teaspoon of citric acid per quart of tomatoes.
For pints, use one tablespoon bottled lemon juice or 1/4
teaspoon citric acid. Acid can be added directly to the
jars before filling with product. Add sugar to offset acid
taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or
citric acid. However, vinegar may cause undesirable flavor
changes.
Add 1 teaspoon of salt per quart to the jars, if
desired. Fill hot jars, leaving 1/4-inch headspace. Adjust
lids and process.
RECOMMENDED PROCESS TIMES FOR STANDARD TOMATO
SAUCE IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- 6001-
Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Pints 35 min. 40 min. 45 min. 50 min.
Hot Quarts 40 45 50 55
RECOMMENDED PROCESS TIMES FOR STANDARD TOMATO
SAUCE IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 20 6 7 8 9
Hot Pints 15 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 15 11 12 13 14
RECOMMENDED PROCESS TIMES FOR STANDARD TOMATO
SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER
Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 5 lb. 10 lb.
Hot Quarts 20 5 10
Hot Pints 15 10 15
Hot Quarts 15 10 15