6
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 10 minutes . For processing above
2,000 feet altitude, see page 5 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and quarts 10 minutes . For processing
above 1,000 feet altitude, see page 5 for recommended pounds pressure .
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends. To prevent juice from separating, quickly cut about 1 pound
of tomatoes into quarters and put directly into a large pot . 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 adding more tomatoes . Continue until the pot is three-quarters full .
Simmer 5 minutes. If juice separation is not a concern, simply slice or quarter tomatoes into a large pot.
Crush, heat, and simmer for 5 minutes before juicing.
Press heated juice through a sieve or food mill to remove skins and seeds. Heat juice again to boiling.
Add bottled lemon juice or citric acid to hot jars (page 5). Add salt, if desired (page 5). Fill hot jars with hot
tomato juice, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with
bands .
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 15 minutes . For processing above
2,000 feet altitude, see page 5 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and quarts 15 minutes . For processing
above 1,000 feet altitude, see page 5 for recommended pounds pressure .
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above). Heat in large pot until sauce reaches de-
sired consistency . Simmer 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 hot jars (page 5). Add salt, if desired (page 5). Pour hot
sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure
with bands .
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 15 minutes . For processing above
2,000 feet altitude, see page 5 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and quarts 15 minutes . For processing
above 1,000 feet altitude, see page 5 for recommended pounds pressure .
SPAGHETTI SAUCE WITHOUT MEAT
30 pounds tomatoes
1 cup chopped onion
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
5 cloves garlic, minced
¼ cup vegetable oil
¼ cup packed brown sugar
4 tablespoons dried parsley
2 tablespoons dried oregano
4½ teaspoons salt
2 teaspoons black pepper
Note:
Do not increase the proportion of onion, pepper, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip
off skins. Remove cores and quarter tomatoes. Boil for 20 minutes, uncovered, in a large pot. Put through
food mill or sieve .
Sauté onion, celery or pepper, mushrooms (if desired), and garlic in vegetable oil until tender. Combine
vegetables, tomatoes, sugar, parsley, oregano, salt, and pepper .
Bring to a boil . Simmer, uncovered, stirring frequently until thick enough for serving . At this time, the
initial volume will have been reduced by nearly one-half .
Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and
secure with bands .
Yield: About 9 pints.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes . For process-
ing above 2,000 feet altitude, see page 5 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 20 minutes and quarts 25 minutes . For
processing above 1,000 feet altitude, see page 5 for recommended pounds pressure .
