I know if I do tomato juice from roma the juice is so much thicker and does not need to be simmered down. However, when I do my juice from regular tomatoes for spaghetti sauce I start with 12 quarts and simmer it down to 6 quarts. I do can just plain tomato juice fresh from being juiced. We use it combined with our stewed tomatoes for chili.
Edited by: AMISHPRINCESS at: 8/28/2008 (07:13)
Thumb of Michigan
Fighting For a Cure.
In Loving Memory of Kathleen Ollila.
ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
"An average of 23 pounds of tomatoes is needed per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. A bushel yields 15 to 18 pounds per canner load of 9 pints. A bushel yields 15 to 18 quarts of juice." (for juice)
"For a thin sauce, an average of 35 pounds of tomatoes is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel yields 10 to 12 quarts of sauce.
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 yields 7 to 9 quarts of sauce. "
I know I've seen estimations before, in a bushel measure, but I'm having trouble finding any. Usually, I'm just putting up all I have, not trying to get a certain amount. ALso, we never used the term "juice" when making sauce, we cooked the tomatoes down into sauce, even before removing the seeds. So I don't have a good guess from personal experience, either.
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