STANDARD TOMATO SAUCE

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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