Directions:
- Puree tomatoes, onions, and bell peppers, and place in stock pot. Add remaining ingredients, except bay leaves, to pot. Bring to a boil and cook for 30 minutes or till desired consistency. Place one bay leaf in each canning jar. Ladle hot spaghetti sauce into clean sterilized jars, and secure flats and rings. Process in pressure canner at 11 lbs. pressure for 25 minute for quarts. Cooking time does not include processing time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.07 Kcal (963 kJ) | ||
| Calories from fat | 6.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 102.47mg | 4% | |
| Potassium | 1767.04mg | 38% | |
| Total Carbs | 49.76g | 17% | |
| Sugars | 33.82g | 135% | |
| Dietary Fiber | 9.65g | 39% | |
| Protein | 9.18g | 18% | |
| Vitamin C | 136.4mg | 227% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.9mg | 122% | |
| Calcium | 118mg | 12% | |
| Amount Per 100 g | |||
| Calories | 34.28 Kcal (144 kJ) | ||
| Calories from fat | 1.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 15.27mg | 4% | |
| Potassium | 263.27mg | 38% | |
| Total Carbs | 7.41g | 17% | |
| Sugars | 5.04g | 135% | |
| Dietary Fiber | 1.44g | 39% | |
| Protein | 1.37g | 18% | |
| Vitamin C | 20.3mg | 227% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 3.3mg | 122% | |
| Calcium | 17.6mg | 12% | |
* 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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