Homemade chunky spaghetti sauce for canning
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 66
Ingredients
Red Ripe Tomatoes, about 120 plum tomatos or about 20 pounds ( 5-6 med. tomatoes per pound)Onions, raw, 6 medium (2-1/2" dia) Green Peppers (bell peppers), 5 cup, chopped Garlic, 4 clove Olive Oil, 2 tbsp Parsley, dried, 2 tbsp Oregano, ground, 2 tbsp Basil, 1 tbsp Bay Leaf, 2 whole leavesSalt, 1/4 cupPepper, black, 2 tspTomato Paste, 2 can (6 oz)
Dip tomatoes in boiling water for one minute, then into ice water to slip the skins. Remove most of the seeds for a thicker sauce.
Chop the tomatoes. Cook in large pot with seasonings, garlic, peppers and onions for about three hours or until mixture is thick.
Ladle scalding hot sauce into hot sterilized pint canning jars, clean rims of jars and seal according to manufacturer's instructions. Process jars for 25 minutes for quarts and pints in water bath canner.
Makes 16 and a half pints of sauce with 4 one half cup servings per pint.
Chop the tomatoes. Cook in large pot with seasonings, garlic, peppers and onions for about three hours or until mixture is thick.
Ladle scalding hot sauce into hot sterilized pint canning jars, clean rims of jars and seal according to manufacturer's instructions. Process jars for 25 minutes for quarts and pints in water bath canner.
Makes 16 and a half pints of sauce with 4 one half cup servings per pint.
Nutritional Info Amount Per Serving
- Calories: 39.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 157.2 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.9 g
- Protein: 1.4 g
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