State University Extension
Preserving Food Safely - 01600831
Quantity and Selection: Select only disease-free,
vine-ripened, firm fruit for canning.
CAUTION: Do not can tomatoes from dead or frost-killed
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
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
RECOMMENDED PROCESS TIMES FOR STANDARD TOMATO
SAUCE IN A BOILING-WATER CANNER
Process Times at Altitudes of
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