Enchilada Sauce For Canning Recipes

ENCHILADA SAUCE FOR CANNING

Enchilada Sauce for Canning image

This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce.

Provided by Violet 2

Categories Sauces

Time 2h

Yield 6 pints, 24 serving(s)

Number Of Ingredients 11

Ingredients

12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
water
spices
bottled lemon juice
salt (optional)
6 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons ground coriander
1 1/2 teaspoons seasoning salt (optional)

Steps:

add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 4.2, Fiber 1.4, Sugar 2.4, Protein 1

ENCHILADA SAUCE

Enchilada Sauce image

Make and share this Enchilada Sauce recipe from Food.com.

Provided by R Foodie

Categories South American

Time 2h

Yield 7 quarts

Number Of Ingredients 7

Ingredients

45 -50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups chili powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil
1 1/3 cups flour

Steps:

Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for atleast 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.

Nutrition Facts : Calories 900.1, Fat 61, SaturatedFat 8.3, Sodium 2291.6, Carbohydrate 89.1, Fiber 22.7, Sugar 44.8, Protein 15.6

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