Michigan State University Extension
Preserving Food Safely - 01600831
10/13/97

### CANNING STANDARD TOMATO SAUCE

        Quantity  and  Selection:   Select  only  disease-free,

    vine-ripened,
    firm fruit for canning.

    CAUTION:
      Do  not  can tomatoes from dead  or  frost-killed

    vines.

        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 need 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  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.   ADD BOTTLED LEMON JUICE OR CITRIC ACID TO

    JARS.
      To  ensure acidity,  add 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.   Add sugar to  offset  acid

    taste,
    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-      Above

    Pack
       Size      1000 ft.   3000 ft.    6000 ft.   6000 ft.

    Hot
        Pints     35 min.    40 min.     45 min.    50 min.

    Hot
        Quarts    40         45          50         55

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.