Discover the Perfect Enchilada Sauce Canning Method for Your Homemade Mexican Feast

Introduction

Are you ready to bring the vibrant flavors of Mexico to your kitchen? Homemade enchilada sauce is a versatile and delicious addition to many dishes. By canning your own enchilada sauce, you can ensure that you always have a supply of this essential Mexican staple on hand. This recipe will guide you through the canning process so you can enjoy the rich flavors of enchilada sauce all year round.

Ingredients

Here is what you will need to make and can your own enchilada sauce:

– 10 pounds of tomatoes
– 2 onions, chopped
– 4 cloves of garlic, minced
– 2 jalapeño peppers, seeded and finely chopped
– 1 tablespoon of olive oil
– 2 tablespoons of chili powder
– 1 tablespoon of cumin
– 1 tablespoon of oregano
– 1 tablespoon of salt
– 1 teaspoon of black pepper
– 1/2 cup of white vinegar

Directions

Follow these simple step-by-step directions to create and can your very own enchilada sauce:

1. Prepare the tomatoes by scoring the bottoms and blanching them in boiling water for 1 minute. Then, transfer the tomatoes to an ice bath and peel off the skins. Remove the cores and chop the tomatoes.
2. In a large pot, sauté the onions, garlic, and jalapeño peppers in the olive oil until they are soft and fragrant.
3. Add the chopped tomatoes to the pot along with the chili powder, cumin, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
4. Use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender in batches.
5. Add the white vinegar to the sauce and simmer for an additional 10 minutes.
6. While the sauce is simmering, prepare your canning jars and lids by sterilizing them in boiling water.
7. Ladle the hot enchilada sauce into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
8. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal, then place the lids on the jars and screw on the bands.
9. Process the jars in a boiling water canner for 15 minutes. Once processed, carefully remove the jars and allow them to cool at room temperature.

FAQ

Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned tomatoes for fresh ones in this recipe. Use 3 quarts of canned tomatoes in place of the 10 pounds of fresh tomatoes.

How long will the canned enchilada sauce last?

When properly canned and stored in a cool, dark place, your enchilada sauce can last for up to 1 year.

Can I adjust the level of heat in the sauce?

Absolutely! If you prefer a spicier sauce, you can increase the amount of jalapeño peppers or add a dash of cayenne pepper. On the other hand, if you prefer a milder sauce, simply reduce the amount of jalapeño peppers or omit them entirely.

Is it necessary to use white vinegar?

The white vinegar not only adds flavor but also helps to preserve the sauce. It is an important ingredient for canning and extending the shelf life of the enchilada sauce, so it is recommended not to omit it.

Can I reuse glass jars for canning?

It is not recommended to reuse glass jars from store-bought products for canning as they may not seal properly. It’s best to use specifically designed canning jars and new lids to ensure a safe and successful canning process.

With this enchilada sauce canning recipe, you can elevate your dishes with the authentic flavors of Mexico, any time of the year. Enjoy the convenience and satisfaction of having your own homemade enchilada sauce ready to accompany your favorite meals.