Canning Tomato Sauce

Ingredients (for thin sauce): a bushel of tomatoes weighs an average of 53 pounds and yields 10 to 12 quarts; an average of 5 pounds per quart

• Per canner load of 7 quarts an average of 35 pounds is needed
• Per canner load of 9 pints an average of 21 pounds is needed

Ingredients (for thick sauce): a bushel of tomatoes weighs an average of 53 pounds and yields 10 to 12 quarts; an average of 6-½ pounds per quart

• Per canner load of 7 quarts an average of 46 pounds is needed
• Per canner load of 9 pints an average of 28 pounds is needed

Quality of ingredients: select only disease-free, preferably vine-ripened, firm fruit

Directions: prepare and press as for making tomato juice. Simmer in a large-diameter saucepan until the sauce reaches the 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 (acidification directions if needed). If desired, add 1 teaspoon of salt per quart to the jars. Fill hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended Canner Type: Boiling-water canner (making sure acidity is correct)

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	Above6,000 ft
Hot	Pints	35 min	40 min	45 min	50 min
Hot	Quarts	40 min	45 min	50 min	55 min

Tomato Sauce in a dial-gauge pressure canner
			Canner 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 & Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15 min	11 lb	12 lb	13 lb	14 lb

Potatoes (white) in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot	Pints & Quarts	20 min	5 lb	10 lb
		15 min	10 lb	15 lb
		10 min	15 lb	No recommended