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A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 6? pounds per quart. Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, dried soup mixes, or any dry beans and peas which . For actual usage of the canner, follow the complete instructions beginning on page 4 for pressure canning and beginning tomatoes for 10 minutes at altitudes below 1,000 feet. Extend
Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarts—an average of 3 pounds per quart. Procedure for hot or raw tomatoes filled with water in jars: Wash tomatoes.
Canning Tomatoes whole or halved, raw pack. How to can with either waterbath or pressure canner.
Process at 10 pounds pressure—Pints 20 minutes and Quarts 25 minutes. Follow manufacturer's instructions for proper canner procedure. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
1 Sep 2009 Older instructions (use at your own risk) say 0 minutes for pints, 5 minutes for quarts (“0 minutes" simply means bring it to pressure, then turn off the heat). You'll need to process them longer if you're canning in tomato juice. You can find more details and instructions at the National Center for Home Food
Recommendations for canning tomatoes changed significantly in 1988. After extensive testing, the following changes were made: L. Processing times were lengthened to cover all varieties. L. Acidification guidelines were updated. L. Pressure canner recommendations were added as an alternative to boiling water.
16 Aug 2016 While the sauce remains “unmoved" it is actually sitting on the base of the pressure cooker, scorching. Each tomato product has its own viscosity. The thicker the tomato product the more liquid needs to be added to prevent the recipe from scorching. Here are the guidelines I came up with and follow when
Pressure canner. 6. Cooling the Jars. 7. Testing the Seal. 8. Storing. 8. Before Using Your Canned Product 8. Detoxification process. 9. Styles of Home-Canned Tomatoes 9. Instructions for canning tomatoes, tomato juice, and tomato sauce. (Table 2). 10. Recipes for Tomato-Vegetable. Combinations. 14. Safety Checklist. 16.

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March 2018