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 |
