Cals in homemade canned tomato sauce?

nomad1000

I am trying to figure out the cals in my homemade canned tomato sauce.

The only things in it are tomatoes and 2T lemon juice (for acidity) per quart. No added salt, sugar or spices/seasonings. We add additional seasonings/spices to this base sauce based on the meal and those are logged separately.

I have no idea how many tomatoes are in a jar since we fill a giant pots with tomatoes and then simmer them down for hours before we finish the canning.

I know there are a number of homemade options in the food DB but from what I am reading on the boards, those are notoriously incorrect and I have no idea what they may have put in there. Storebought versions I know have added sugars and salts, so those won't work either.

Any ideas?

BikerGirlElaine

I'd be willing to bet that store-bought canned tomato sauce is awfully close. If I were in your shoes, I would just use Kroger (or whatever your favorite grocery chain store brand is) tomato sauce cup for cup and call it good.

StraubreyR

There is an entry for Home Canned Tomatoes that has no sodium content. I use that one. I canned my tomatoes last summer prior to all this logging, and so I don't know either exactly how many pounds I used! Next year I will do a better job of that.

nomad1000

There is an entry for Home Canned Tomatoes that has no sodium content. I use that one. I canned my tomatoes last summer prior to all this logging, and so I don't know either exactly how many pounds I used! Next year I will do a better job of that.

We can at least 4 bushels of tomatoes (crushed, diced, and this basic sauce) so not sure how good I will be about figuring it out next year either. TBH. That is a hella lotta tomatoes.

StraubreyR

Yes I can a lot as well, juice, crushed, salsa, pickled green. The other thing I did last year was tomato paste. Sort of a pain, but much easier to store! It's concentrated yum!

nomad1000

Yes I can a lot as well, juice, crushed, salsa, pickled green. The other thing I did last year was tomato paste. Sort of a pain, but much easier to store! It's concentrated yum!

Tomato paste is on the list for this summer. Should be interesting to see how long it takes to boil down to the paste consistency.

StraubreyR

I boil mine down, and then put it on a cookie sheet in the oven at low temp. It's a long process, but comes out very well.

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JeffBrown3

When I make things I weigh all ingredients and add them to MFP as a recipe. It does all the calculations for you and you don't have to worry about incorrect entries in the food database.

bagge72

Just added all the calories up for the whole pot you make and divide it by as many cans as you get from it. Easy Peasy.