Homemade enchilada sauce canning recipe that’s bursting with bold flavors? Yes, please! This easy-to-follow canning enchilada sauce guide will help you make a flavorful, preservative-free sauce that’s perfect for all your Mexican dishes.
Whether you’re meal prepping or stocking your pantry, this best canned enchilada sauce is a must-have.
Say goodbye to bland, store-bought options and hello to rich, homemade goodness with this enchilada sauce recipe!
Enchilada Sauce Canning Recipe
Make the best enchilada sauce canning recipe at home! Easy, flavorful, and perfect for stocking your pantry.
Recipe Details:
- Preparation Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Canning Time: 1 hour 10 minutes
- Total Time: Approximately 3 hours 25 minutes
- Course: Condiment/Sauce
- Cuisine: Mexican
- Yield: About 4 cups (or 2 pints)
- Calories Per Serving: Approximately 24 kcal per 60g serving
Ingredients
- Dried Chiles: Choose from ancho, guajillo, or New Mexico chiles. Quantity varies based on the desired heat level.
- Fresh Tomatoes: 2 large, halved.
- Onion: 1 medium, quartered.
- Garlic Cloves: 4, peeled.
- Tomato Paste: For added depth and richness.
- Spices: Ground cumin, dried oregano, and paprika to taste.
- Broth: Vegetable or chicken broth, enough to cover the vegetables in the pot.
- Vinegar Or Lime Juice: For acidity and balance.
- Crushed Tomatoes: 1 cup, to add texture and volume.
- Dried Marjoram: ½ teaspoon.
- Dried Oregano: ½ teaspoon.
- Salt: To taste.
- Oil: A few teaspoons for frying the sauce.
Cooking Instructions
Preparing The Ingredients:
- Toast Peppers: In a dry cast iron pan, toast the dried peppers until fragrant, then let them cool. Once cool, remove seeds and stems.
- Roast Vegetables: Quarter onions, halve tomatoes, and peel garlic. Toast these in the same pan.
- Boiling: Combine the toasted vegetables and peppers in a saucepan. Add crushed tomatoes, marjoram, and oregano. After adding water, cover and come to a boil.
- Simmering: Reduce heat and simmer until the peppers reconstitute (about 15 minutes).
- Blending: Blend the mixture until smooth, then strain through a fine mesh sieve to remove solids.
- Frying: Fry the strained sauce in a bit of oil, then simmer until it thickens and coats the back of a spoon.
Canning Process:
- Jar Preparation: Sterilize jars and keep them hot until needed.
- Filling Jars: Ladle hot sauce into jars, leaving a ¼ inch headspace. Remove any air bubbles.
- Sealing: Wipe jar rims clean, place lids, and screw bands on, adjusting until fingertip tight.
- Pressure Canning: Process the jars in a pressure canner for 50-55 minutes, adjusting the pressure based on altitude and jar size.
- Cooling: After processing, let the canner cool to zero pressure. Open the lid carefully and cool jars on a cushioned surface for 12-24 hours.
- Storage: Check seals, label jars with contents and canning date, and store them in a cool, dry place.
Tips For Perfect Sauce
- Ingredient Flexibility: You can use various peppers, and fresh or canned tomatoes. Adjust the heat according to your preference.
- Fixing Flavor Imbalances: If the sauce is too bitter or sweet, adjust by adding a bit of sugar, honey, salt, or acidic components like lime juice or vinegar.
Safety And Storage
- Shelf Life: Properly canned and sealed enchilada sauce can last for years in a cool, dry place.
- Usage: Unsealed jars should be refrigerated and used within 3-5 days. For extended preservation, the sauce can also be frozen.
Enjoy the robust and authentic taste of homemade enchilada sauce Canning Recipe, preserved in your pantry, ready to enhance any meal with its deep and spicy flavors!
Enchilada Sauce Canning Recipe: Year-Round Mexican Delight
Ingredients
- Dried Chiles: Choose from ancho guajillo, or New Mexico chiles. Quantity varies based on the desired heat level.
- Fresh Tomatoes: 2 large halved.
- Onion: 1 medium quartered.
- Garlic Cloves: 4 peeled.
- Tomato Paste: For added depth and richness.
- Spices: Ground cumin dried oregano, and paprika to taste.
- Broth: Vegetable or chicken broth enough to cover the vegetables in the pot.
- Vinegar Or Lime Juice: For acidity and balance.
- Crushed Tomatoes: 1 cup to add texture and volume.
- Dried Marjoram: ½ teaspoon.
- Dried Oregano: ½ teaspoon.
- Salt: To taste.
- Oil: A few teaspoons for frying the sauce.
Instructions
Preparing The Ingredients:
- Toast Peppers: In a dry cast iron pan, toast the dried peppers until fragrant, then let them cool. Once cool, remove seeds and stems.
- Roast Vegetables: Quarter onions, halve tomatoes, and peel garlic. Toast these in the same pan.
- Boiling: Combine the toasted vegetables and peppers in a saucepan. Add crushed tomatoes, marjoram, and oregano. After adding water, cover and come to a boil.
- Simmering: Reduce heat and simmer until the peppers reconstitute (about 15 minutes).
- Blending: Blend the mixture until smooth, then strain through a fine mesh sieve to remove solids.
- Frying: Fry the strained sauce in a bit of oil, then simmer until it thickens and coats the back of a spoon.
Canning Process:
- Jar Preparation: Sterilize jars and keep them hot until needed.
- Filling Jars: Ladle hot sauce into jars, leaving a ¼ inch headspace. Remove any air bubbles.
- Sealing: Wipe jar rims clean, place lids, and screw bands on, adjusting until fingertip tight.
- Pressure Canning: Process the jars in a pressure canner for 50-55 minutes, adjusting the pressure based on altitude and jar size.
- Cooling: After processing, let the canner cool to zero pressure. Open the lid carefully and cool jars on a cushioned surface for 12-24 hours.
- Storage: Check seals, label jars with contents and canning date, and store them in a cool, dry place.
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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