“This makes about 36 pints. For any Italian dish, chicken, or pasta. If you like to can, then can enough to last awhile. I have never tried using a sugar substitute but it might be added after boiled, then mixed in. You might be able to use a liquid sweetner.”
4-6 per pint

Ingredients Nutrition


  1. In large stockpot add the first 10 ingredients. Stir and cook on low heat.
  2. Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
  3. Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
  4. Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
  5. Hot water bath for 10 minutes.
  6. Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.
  7. When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on
  8. dough, chicken or pasta.

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