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