This is great to have on hand. I wanted a lower sodium and less expensive sauce. When I posted this on Canning2, one member said she makes one almost identical but adds black pepper. AND that she adds sour cream upon opening for that ‘special’ something.
Servings: 3 1/2 cups
28 oz tomato sauce
1 tsp oregano
1 Tbs garlic powder
1 1/2 tsp chili powder (more to taste if you like)
2 tsp onion powder
1 tsp or less salt (I didn’t add this)
1/2 tsp cumin
I tripled this when canning and got around 4 pints I believe.
Mix it all up. Heat through. Process pints in boiling water bath for 35 minutes.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.