Preserve the Flavor: Homemade Enchilada Sauce Canning Recipe

Introduction

Canning your own enchilada sauce is a great way to preserve the rich flavors of this versatile sauce. Whether you grow your own chilies and tomatoes or you’re simply looking for a fantastic homemade sauce, this recipe will guide you through the process. Once canned, you’ll have a supply of delicious enchilada sauce readily available for your favorite Mexican and Tex-Mex dishes.

Ingredients

Before diving into the canning process, you’ll need to gather the essential ingredients for making the enchilada sauce.

Ingredients List:

• 10 pounds tomatoes, peeled and chopped
• 3 cups chopped onions
• 1 cup chopped sweet red peppers
• 1 cup chopped green peppers
• 2-3 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup red wine vinegar

Directions

Once you have all your ingredients ready, you can start preparing the enchilada sauce for canning.

Step 1: Prepare the Tomatoes

Begin by peeling the tomatoes. To do this, bring a large pot of water to a boil. Score the bottom of each tomato with a small “X” using a knife and then place the tomatoes in the boiling water for about 1 minute. Remove the tomatoes from the boiling water and immediately place them in a bowl of ice water. The skins should then easily peel off. Once peeled, chop the tomatoes and set them aside.

Step 2: Cook the Sauce

In a large pot, combine the chopped tomatoes, onions, sweet red peppers, green peppers, jalapeno peppers, garlic, chili powder, cumin, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, stirring occasionally. The sauce should thicken as it simmers. After 2 hours, stir in the red wine vinegar and continue cooking for an additional 5 minutes.

Step 3: Prepare the Canning Jars

While the sauce is simmering, prepare your canning jars and lids according to the manufacturer’s instructions. Make sure they are clean and sterilized before filling them with the hot enchilada sauce.

Step 4: Can the Sauce

Once the sauce is ready and the canning jars are prepared, carefully ladle the hot enchilada sauce into the jars, leaving about 1/2 inch of headspace. Wipe the jar rims with a clean, damp cloth, place the lids on top, and screw on the bands until fingertip tight. Process the filled jars in a boiling water bath for 15 minutes, ensuring they are fully submerged in the water. After processing, carefully remove the jars from the water bath and allow them to cool on a towel or rack. Check the seals before storing the jars in a cool, dark place.

FAQ

Q: How long can I store the canned enchilada sauce?

A: When properly canned and stored in a cool, dark place, homemade enchilada sauce can be safely stored for up to 12 months. However, it’s recommended to consume it within 6-8 months for the best quality.

Q: Can I adjust the heat level of the sauce?

A: Yes, you can adjust the heat by adding more or fewer jalapeno peppers. For a milder sauce, you can also remove the seeds and membranes from the jalapenos before chopping them.

Q: Can I use this sauce for other dishes besides enchiladas?

A: Absolutely! This versatile enchilada sauce can be used in a variety of recipes, including chilaquiles, Mexican lasagna, and as a base for delicious Mexican-inspired soups.

Q: Can I omit the vinegar in the recipe?

A: The vinegar serves as a natural preservative for canning the sauce. It’s important not to omit this ingredient, as it helps ensure the safety and shelf life of the canned enchilada sauce.

With this homemade enchilada sauce canning recipe, you can savor the flavors of your garden harvest or create a delectable, preservative-free sauce to enhance your favorite Mexican dishes.