Dinner

Homemade chunky spaghetti sauce for canning is for Dinner.

Homemade chunky spaghetti sauce for canning takes 30 minutes to prepare.

Homemade chunky spaghetti sauce for canning takes 180 minutes to cook.

Homemade chunky spaghetti sauce for canning makes 66 servings.

The ingredients for Homemade chunky spaghetti sauce for canning are:

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)

Here is how you make Homemade chunky spaghetti sauce for canning:

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.

The nutritional information for Homemade chunky spaghetti sauce for canning is:

• 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