Homemade chunky spaghetti sauce for canning

Homemade chunky spaghetti sauce for canning
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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
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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

    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.

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