Directions:
- In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
- Puree vegetables in a food processor or run through a food mill.
- Return to pot.
- Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
- Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
- Remove spice bag when desired thickness is reached, and discard.
- Spoon into clean, sterile hot jars leaving 1/4 inch head space.
- Seal and process for 10 minutes at altitudes up to 1000 feet.
- Any higher please consult canning chart or email me.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.32 Kcal (2116 kJ) | ||
| Calories from fat | 85.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 15% | |
|---|---|---|---|
| Sodium | 1828.06mg | 76% | |
| Potassium | 2977.56mg | 63% | |
| Total Carbs | 97.33g | 32% | |
| Sugars | 76.47g | 306% | |
| Dietary Fiber | 14.49g | 58% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 220.5mg | 368% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 26.2mg | 146% | |
| Calcium | 188.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 36.09 Kcal (151 kJ) | ||
| Calories from fat | 6.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 15% | |
|---|---|---|---|
| Sodium | 130.56mg | 76% | |
| Potassium | 212.66mg | 63% | |
| Total Carbs | 6.95g | 32% | |
| Sugars | 5.46g | 306% | |
| Dietary Fiber | 1.03g | 58% | |
| Protein | 0.9g | 25% | |
| Vitamin C | 15.8mg | 368% | |
| Vitamin A | 0.1mg | 51% | |
| Iron | 1.9mg | 146% | |
| Calcium | 13.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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