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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (366g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|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 %|
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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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