Thursday, November 3, 2016

Enchilada Sauce



Usually when I make enchiladas I am busy making the filling and totally not in the mood to make enchilada sauce.  I usually will pour some of my canned tomato sauce with a little taco seasoning in it and call it done.  That's okay but sometimes I want things really cooked through and thought out for a better depth of flavor.  So on my canning bucket list this summer was enchilada sauce.  I didn't think I was going to get to it but the end of summer tomatoes were a perfect fit for the sauce.  I ended up having 6 pints when all was said and done but it will largely depend on how long you boil it down.

I am pretty stoked about having ready made enchilada sauce in my pantry!

Canned Enchilada Sauce

24 cups  (about 3/4 peck) tomatoes
juice of 2 lemons
4 large cloves of garlic
2 tablespoons cumin
1 teaspoon chipotle powder
2 tablespoons Kosher salt
2 teaspoons oregano
2 tablespoons chili powder
1 teaspoon ground black pepper

1.   Fill the canner with water, cover and turn the heat on medium.
2.   Cook tomatoes, boiling them down for about 60 minutes.
3.   Add the remainder of ingredients and taste.  If you want more heat, add in some more chipotle.
4.   Bring to a boil again for about five minutes.
5.   Blend the sauce being careful not to burn yourself as hot liquid in a blender builds pressure and can blow the lid.  I always put a towel over top.  I also only fill my blender 2/3's full.
6.   Strain seeds and skin out.
7.   Sterilize jars and while still warm pour the sauce into jars, leaving 1/4 inch head space.
8.   Run fingers around the rim to insure there are no chips or food particles on that would get in the way of a good seal.  Put lids and rings on.  Tighten rings firmly.
9.   Place jars in canner.  Add more water if necessary.  Water should be one inch above the tops of the jars. Once the water starts to boil, this is called processing, process for 30 minutes.
10. Turn off flame, remove lid of canner and wait five minutes.
11.  Use the canning tongs to remove the jars and lids one at a time from the canner. 
12.  Listen for a ping as the jars cool and the lid pops into place. You dont have to be there to hear the ping but it is a gratifying sound.  It means the lids have sealed.  
13.  Before you store them you do want to check to make sure the lid is depressed.  This means they are sealed properly.  If the lid is not depressed store in refrigerator and eat. Let the jars rest 24 hours.
14.  Store in a dark place.

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