Try this Canned Basic Spaghetti Sauce recipe, or contribute your own.
Suggest a better descriptionPeel, core and chop tomatoes. Or use 3 quarts canned. Combine with rest of ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to 1/2" from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water bath canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store. Makes approximately 7 pints. From file CANNING.ZIP Posted to MM-Recipes Digest by
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 10 | ||
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Calories: 154 | ||
Calories from Fat: 34 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 724.3mg | 25 % | |
Potassium 1190.3mg | 31 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 22.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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