Michigan State University Extension
Preserving Food Safely - 01600873
10/13/97

### STANDARD 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- -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

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