CANNED ENCHILADA SAUCE RECIPES

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.

Steps:

• Slip the skins on the tomatoes.
• Core and quarter and add to stockpot.
• Using a potato masher, mash some of the tomatoes so there is liquid in the bottom of the pot.
• Add chopped onions, peeled garlic, and seeded and chopped hot peppers if using.
• Bring to a boil, stirring frequently so it doesn't stick.
• Reduce heat and simmer for 30 minutes. Don't cover the pot so it can start to reduce.
• Remove from heat and let cool for about 10 minutes.
• In batches, place in a blender and puree.
• If you want to remove the seeds, pour into a food mill and press into a clean stockpot.
• Return to a boil and reduce to a simmer.
• Simmer until it is the consistency that you want.
• Add chili powder and salt. If you like to heat things up, you can add any peppers that you want at this time. Adjust seasonings to taste.
• Put in pint jars and process at 6 pounds pressure for 20 minutes. Remember to adjust for your altitude.