---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Standard Tomato Sauce
 Categories: Canning, Vegetables
      Yield: 1 Batch
 
  Thin Sauce:

  An average of 35 lb is needed per canner load of 7 qt;
  an average of 21 lb is needed per canner load of 9 pt.
  A bushel weighs 53 lb and yields 10 to 12 qt of sauce--an average
  of 5 lb per qt.
  
  Thick Sauce:

  An average of 46 lb is needed per canner load of 7 qt;
  an average of 28 lb is needed per canner load of 9 pt.
  A bushel weighs 53 lb and yields 7 to 9 qt of sauce--an average of
  6-1/2 lb per qt.
  
  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 ts salt per 1 qt to
  the jars, if desired. Fill jars, leaving 1/4" 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.
    
    Style of pack: Hot
    Jar size: Pints
    Process time at altitudes of:
            0 to 1,000 feet -- 35 minutes
        1,001 to 3,000 feet -- 40 minutes
        3,001 to 6,000 feet -- 45 minutes
           Above 6,000 feet -- 50 minutes
    
    Style of pack: Hot
    Jar size: Quarts
    Process time at altitudes of:
            0 to 1,000 feet -- 40 minutes
        1,001 to 3,000 feet -- 45 minutes
        3,001 to 6,000 feet -- 50 minutes
           Above 6,000 feet -- 55 minutes
    
    
    Table 2. Recommended process time for Standard Tomato Sauce in a
    dial-gauge pressure canner.
    
    Style of pack: Hot
    Jar size: Pints
    Process time: 20 minutes
    Canner gauge pressure (PSI) at altitudes of:
            0 to 2,000 feet -- 6 lb
        2,001 to 4,000 feet -- 7 lb
        4,001 to 6,000 feet -- 8 lb
        6,001 to 8,000 feet -- 9 lb
    
    Process time: 10 minutes
    Canner gauge pressure (PSI) at altitudes of:
            0 to 2,000 feet -- 11 lb
        2,001 to 4,000 feet -- 12 lb
        4,001 to 6,000 feet -- 13 lb
        6,001 to 8,000 feet -- 14 lb
    
    
    Table 3. Recommended process time for Standard Tomato Sauce in a
    weighted-gauge pressure canner.
    
    Style of pack: Hot
    Jar size: Pints
    Process time: 20 minutes
    Canner gauge pressure (PSI) at altitudes:
            0 to 1,000 feet -- 5 lb
           Above 1,000 feet -- 10 lb
    
    Style of pack: Hot
    Jar size: Quarts
    Process time: 15 minutes
    Canner gauge pressure (PSI) at altitudes:
            0 to 1,000 feet -- 10 lb
           Above 1,000 feet -- 15 lb

  Note:

  This section of the guide appears to contain some sort of error in
  the information given within Table 3 above. In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are
  THREE separate lines of figures in the table, and it is not
  completely clear which jar size the second and third entries refer
  to. I have given the second entry's numbers as those to be used for
  Quart jars, and below I have reprinted the third entry on the
  table, for an unknown jar size.
  
  Style of pack: Hot
  Jar size: ?
  Process time: 10 minutes
  Canner gauge pressure (PSI) at altitudes:
          0 to 1,000 feet -- 15 lb
         Above 1,000 feet -- Not recommended
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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