First year growing tomato’s and this is my haul. San Marzano tomatoes, 8 plants. How many quarts do you all think I’ll get out of this ? Trying not peep too many jars
by AncientWisdoms
5 Comments
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bcrosby51
You’ll need to weight them. 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-an 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 6½ pounds per quart. Info is from this [recipe](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/)
gillyyak
I learned a new trick for canning my frozen tomatoes this year! The melt water can be canned then used as a base for stews! I call it tomato water, and it adds a nice flavor. I used to cook it off, but it takes forever. I just ladle it out as the tomatoes melt and begin to cook. I can it as though it was tomato juice.
Deep313
It looks good buy a 12 pack of pint ball jars. Put your best foot forward. Remeber the recipes are different but techniques are the same. Sterilize jars, clean rims & lids, leave about half inch head space( thats about bottom of ring when tighten), wipe jar clean b4 adding lid, rings are finger tight not wrist and arm tight like store jars. Most important your elevation may add more time to canning. Your san marzano look great remember when i grew them. Good luck( oh remember this its easier to add ingredients later so your sauce can be basic. You might want pizza, or another use or give it away. Others may have different taste) Good luck❤️🤍💙😇🫡😇
Violingirl58
I would roast these in the oven for extra flavor plus it will get rid of extra water. Then weigh
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You’ll need to weight them. 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-an 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 6½ pounds per quart.
Info is from this [recipe](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/)
I learned a new trick for canning my frozen tomatoes this year! The melt water can be canned then used as a base for stews! I call it tomato water, and it adds a nice flavor. I used to cook it off, but it takes forever. I just ladle it out as the tomatoes melt and begin to cook. I can it as though it was tomato juice.
It looks good buy a 12 pack of pint ball jars. Put your best foot forward.
Remeber the recipes are different but techniques are the same.
Sterilize jars, clean rims & lids, leave about half inch head space( thats about bottom of ring when tighten), wipe jar clean b4 adding lid, rings are finger tight not wrist and arm tight like store jars. Most important your elevation may add more time to canning.
Your san marzano look great remember when i grew them.
Good luck( oh remember this its easier to add ingredients later so your sauce can be basic. You might want pizza, or another use or give it away. Others may have different taste)
Good luck❤️🤍💙😇🫡😇
I would roast these in the oven for extra flavor plus it will get rid of extra water. Then weigh