Thursday, September 15, 2016

Tomato Tomahto... Enchilada Sauce



Enchilada Sauce for Canning
Found on Food.com

INGREDIENT YIELDS 6 pints
 

* 12cups halved cored peeled tomatoes (about 24 medium or 8 lb) 

* water

* spices 

* bottled lemon juice 

* salt (optional)

You will need 

* 6teaspoons chili powder 

* 2teaspoons ground cumin 

* 2teaspoons oregano 

* 2teaspoons garlic powder 

* 2teaspoons ground coriander 

* 1 1⁄2teaspoons seasoning salt(optional)

DIRECTIONS

* 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.

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