Recipe: Standard Tomato Sauce (canning recipe)

I am sorry, but cheese cannot be safely canned at home in any foods.
Bottled lemon juice must be used in both the pressure canner or boiling water bath canner. This is for plain sauce, if you wish to add any low acid veggies, then you will need to follow a different recipe and processing times in a pressure canner.

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 6-1/2 pounds per quart.

PROCEDURE:
Wash, remove stems and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. 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 you add the remaining tomatoes. Simmer 5 minutes after you add all pieces.

IF YOU ARE NOT CONCERNED ABOUT JUICE SEPARATION, simply slice or quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes before juicing. Press both types of heated juice through a sieve or food mill to remove skins and seeds. 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.

Acidify by adding two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars, leaving 1/4-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR STANDARD
TOMATO SAUCE IN A BOILING-WATER CANNER:
pints 35 minutes OR quarts 40 minutes.

OR USE A PRESSURE CANNER
11 lb. pressure dial gauge, 10lb. weighted gauge
pints and quarts 15 minutes.