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Home > Canning > Canning Specifics
Canning Tomato Sauce
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. |
|
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 3,000 ft |
3,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Pints |
35 min |
40 |
45 |
50 |
| Quarts |
40 |
45 |
50 | 55 |
| Table 2. Recommended process time for Standard Tomato Sauce in
a dial-gauge pressure canner |
|
Canner Gauge Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time |
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
| Hot |
Pints or |
20 min |
6 lb |
7 lb |
8 lb |
9 lb |
| Quarts |
10 |
11 |
12 |
13 |
14 |
| Table 3. Recommended process time for Standard Tomato
Sauce in
a weighted-gauge pressure canner. |
|
Canner Gauge Pressure (PSI) at Altitudes |
| Style of Pack |
Jar Size |
Process Time |
0 - 1,000 ft |
Above 1,000 ft |
| Hot |
Pints |
20 min |
5 lb |
10 lb |
| or |
15 |
10 |
15 |
| Quarts |
10 |
15 |
Not Recommended |
|
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