• Prep Time:
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  • Serves: 1 Recipe

Standard Tomato Sauce

  • Recipe Submitted by on

Category: Canning, Vegetables

 Ingredients List

  • 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-an
  • 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: 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 teaspoon of salt per quart to the jars, if
  • desired. Fill jars, leaving 1/4-inch 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 -
  • 1,000 ft: 35 min.
  • 1,001 - 3,000 ft: 40 min.
  • 3,001 - 6,000 ft: 45 min.
  • Above 6,000 ft: 50 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 40 min.
  • 1,001 - 3,000 ft: 45 min.
  • 3,001 - 6,000 ft: 50 min.
  • Above 6,000 ft: 55 min.
  • 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 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000
  • ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Process Time: 10 min. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000
  • ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 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 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
  • Prssure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 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 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
  • Above 1,000 ft: Not Recommended.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Standby Mead
Categories: None
Yield: 54 Servings

1 ga Water
2 lb Honey
1 Thumb
2 tb Orange peel (no white pith
Please)
Champagne yeast
Size piece of ginger

Bring the honey and water to a boil skimming off the white and brown
foam as you heat it. Simmer/skim for about 5 minutes per gallon (5
gallons = 20 min). When the boiling is almost done, add the ginger and
orange peel. Cool (I usually let it cool "naturally"). Work with yeast
(Werka Mead Yeast is good, champagne or general purpose wine yeast will
do). Bottle after two weeks (while it's still sweet and still quite
active). Refrigerate the bottles after another two weeks (to avoid the
glass grenade syndrome and to make the yeast settle out of the mead). To
quote the original source: "It will be quick and pleasant from the very
start and will keep for a month or more." Other variations included: Add
lots more honey and let it ferment till it stops. Bottle and wait a month
or more, you get champagne. Use some other citris fruit peel, such as lemon
or grapefruit. Add some other fruit flavoring (crushed berries of some
sort). Load up on the ginger (my friend makes Death by Ginger by using
pounds of ginger per gallon!) Primary Ferment: 2-3 weeks

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