Directions:
- Peel, core and chop tomatoes.
- Combine tomatoes, peppers, celery, onions and garlic in a large pot.
- Bring to a boil then reduce to a simmer.
- Stirring often cook for 45 minutes.
- Tie the spices in a cheeseckloth bag and add to tomato mixture.
- Add the sugar, salt, pepper, mustard, and hot pepper.
- Bring to a boil cook uncovered until thick-this depends on the amount of water/juice in your tomatoes and the altitude your cooking at.
- Add the vinegar and boil the sauce until it has thickened to the desired consistency.
- Discard spice bag.
- Pour into hot sterile jars leaving 1/2 inch head space.
- Process in a boiling water bath canner for 15 minutes at altitudes up to 1000 feet.
- Adjust times for higher altitudes.
- See Chart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.56 Kcal (1016 kJ) | ||
| Calories from fat | 1.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 1796.56mg | 75% | |
| Potassium | 1369.56mg | 29% | |
| Total Carbs | 55.53g | 19% | |
| Sugars | 45.97g | 184% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 171.9mg | 286% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 38.2mg | 212% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 34.52 Kcal (145 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 255.66mg | 75% | |
| Potassium | 194.9mg | 29% | |
| Total Carbs | 7.9g | 19% | |
| Sugars | 6.54g | 184% | |
| Dietary Fiber | 1g | 28% | |
| Protein | 0.77g | 11% | |
| Vitamin C | 24.5mg | 286% | |
| Vitamin A | 0.3mg | 74% | |
| Iron | 5.4mg | 212% | |
| Calcium | 13.7mg | 10% | |
* 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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