1. With sharp knife cut stem ends from tomatoes: cut tomatoes into large chunks. In a 15 to 20 quart sauce pot or kettle over high heat, heat tomatoes to boiling, stirring frequently. Reduce heat to medium; cover sauce pot and cook 15 - 30 minutes until tomatoes are very soft, stirring occasionally.
2. Fill blender container about 3/4 full or less with cooked tomatoes at a time; cover blender; blend at high speed until tomatoes are very juicy but not pureed. Into large bowl, press tomatoes through a medium sieve or food mill; discard seeds and skins.
3 Return sieved tomatoes to same sauce pot. With garlic crusher, crush garlic into tomatoes; add remaining food ingredients. Over high heat, heat tomato mixture to boiling. Reduce heat to medium and cook, uncovered, 4 hours or until sauce reaches desired consistency, stirring occasionally.
4. Meanwhile, prepare jars and caps for processing. Use only tempered glass jars made especially for canning, checking first that they have no nicks, cracks or sharp edges that could prevent airtight seal or cause breakage. Wash jars, lids and screw band (or caps and rubber rings) in hot soapy water, rinse; leave jars and lids in hot water until ready to use. Wet rubber rings before using, to make them more pliable.
5. Ladle hot sauce into hot jars to within 1/2" of top of jar. Close jars as manufacturer directs. Process in a boiling water bath (see directions below) 10 minutes for pint jars or 15 minutes for quart jars. (Refrigerate and leftover sauce to use within 1 week.) Cool jars and test for airtight seal. Store unopened sauce in cool dry place to use within 1 year. Each pint of sauce is enough for a 16 oz. package spaghetti cooked. Makes about 10 pint or 5 quarts.
6. Boiling water bath processing. Place rack in bottom of canner, fill canner half full with hot water. Over high heat, heat almost to boiling for jars packing with cold food; heat to boiling for jars filled with hot food Place filled jars on rack, far enough aprat so water can circulate freely; add boiling water if needed to cover jars 1 or 2" deep. (Don't pour water right on jars.) When water boils, start timing. Cover canner, boil gently for time given. Then lift jars from canner with jar lifter or tongs. Seal caps as manufacturer directs.
Place on a towel and let sit to cool. Check for airtight seal 12 hours after processing. If using two piece caps, gently remove screw band; if center of lid has a light dip or stays down when pressed, jar is sealed; store without band if you like. Zinc capped jars with rubber rings are sealed if caps are low in center, don't tighten caps further. Turn jars with glass caps and rubber rings partly over; if there is no leakage, jar is sealed.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.6mg||0 %|
|Potassium 169.6mg||4 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 38.6g|
|Protein 1.1g||2 %|
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Calories per serving: 159
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