Family recipe for a canned tomato based sauce, used in place of stewed tomatoes or heated and eaten on cold days. Also the basis for my chili.
Mix all together and cook at a simmer for 1 1/2 hours.
Sterilize jars and lids according to canning instructions, keep the jars in hot/boiling water.
Our family has always used the following procedure:
Fill scalded jars with the sauce, finger tighten lids and rings. Let stand on towels to cool and allow lids to seal.
Current accepted method,
Fill hot jars, finger tighten lids and rings and process in a water bath for suggested time for quart sized jars of tomatoes.
This will make about 6 quarts of sauce.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 74 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1573.2mg | 54 % | |
Potassium 800.5mg | 21 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 11.7g | ||
Protein 3.3g | 5 % | |
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: 74
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