Standard Tomato Sauce — NCHFP
Tested hot-pack tomato sauce with required acidification.
Ingredients
- 35 lb tomatoes about 21 lb for 9 pints; more for thick sauce
- 2 Tbsp bottled lemon juice per quart; use 1 Tbsp per pint, or approved citric-acid equivalent
- 1 tsp canning salt optional, per quart
Equipment
- 1 Boiling-water canner For the boiling-water option.
- 1 Pressure canner For the pressure-canning option.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Prepare and press tomatoes as for tomato juice.
- Simmer until reduced by about one-third for thin sauce or one-half for thick sauce.
- Add required bottled lemon juice or citric acid directly to each jar; do not omit acidification.
- Fill hot jars with hot sauce, leaving 1/4-inch headspace; adjust lids.
- Process using the tested NCHFP boiling-water or pressure-canning schedule for jar size and altitude.
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Recipe Notes
Acidification is required even when pressure canning: 1 Tbsp bottled lemon juice or 1/4 tsp citric acid per pint; 2 Tbsp bottled lemon juice or 1/2 tsp citric acid per quart.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/