Homemade chunky spaghetti sauce for canning
Nutritional Info
- Servings Per Recipe: 66
- 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
View full nutritional breakdown of Homemade chunky spaghetti sauce for canning calories by ingredient
Introduction
This is a great recipe - if you use fresh ripe plum tomatoes that are nice and sweet, no sugar is needed. This is a great recipe - if you use fresh ripe plum tomatoes that are nice and sweet, no sugar is needed.Number of Servings: 66
Ingredients
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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 leaves
Salt, 1/4 cup
Pepper, black, 2 tsp
Tomato Paste, 2 can (6 oz)
Directions
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.