Tomato Products

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 6½ pounds per quart.

Procedure: Prepare and press as for making tomato and vegetable juice blend. 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). Add 1 teaspoon of salt per quart to the jars, if desired. Hot fill jars, leaving a ¼-inch headspace. Adjust lids and process.

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