Tomato Sauce

 

1. Ran tomatoes them through the squeezo strainer.
2. Cooked down sauce in roster pans in the oven until thickened
3. Used a stick blender to make the sauce smooth
4. Added Pint ¼ tsp 1/2tps Quart Citric Acid
5. Processed in the pressure canner for 15 min at 10 lbs  

Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner (like most Presto and All-American pressure canners)
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15	11	12	13	14

Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	20 min	5 lb	10 lb
		15	10	15
		10	15	Not Recommended