Saucy... Green Chile Enchilada Sauce

Green Chile Enchilada Sauce 

Found on Pinterest

Makes 2 pints but you can x4 for 8 pints 

1 tablespoons vegetable oil 

1/2 white onion, chopped 

2 cups anaheim chiles, roasted, peeled, seeded and chopped (about 8) 

3-4 garlic cloves, minced 

2 cups chicken stock 

3/4 teaspoon salt 

In a medium skillet, heat oil and sauté onion. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes. Puree in a blender, food processor or using an immersion blender. You can use immediately over enchiladas. It also refrigerates and freezes well.

You can also make a larger batch and can this recipe. Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts NOTES: Multiply this recipe by 4 and you will end up with around 8 pints of sauce. You can veganize this by using water or vegetable broth in place of the chicken stock.

We Be Jammin'... Sugar Free Pectin Free Refrigerated Jam

Sugar Free Pectin Free Refrigerated Jam 

Submitted by Kathy McFarland Ruff 

Found on Thankfulexpressions.blog

Hot Hot Hot... Spicy Plum Sauce

Spicy Plum Sauce 

Found on mrswheelbarrow

Use on grilled pork or as a chicken glaze. Makes a perfect dipping sauce for spring rolls or dumplings.

Makes 5 half pints 

3 pounds pitted and chopped plums, any kind or combination 

1-1/2 cup packed light brown sugar 

3/4 cup white sugar 

3/4 cup apple cider vinegar 

3/4 cup onion, finely chopped 

1 medium jalapeno pepper, finely chopped 

3 teaspoons mustard seed 

1.5 teaspoon salt

6 cloves garlic, minced 

1-1/2 tablespoon fresh ginger, minced 

Bring all ingredients except plums to a boil in a non-reactive pan. Stir in chopped plums. Reduce heat and simmer until thick and syrupy, stirring often, between 30-45 minutes, until it is reduced by more than half. Mash with a potato masher, immersion blender, or regular blender if you want a smoother sauce. Fill sterilized jars with hot sauce, leaving 1/4” headspace. Process in a boiling water bath for 20 minutes.

Tomato Tomahto... Fire Roasted Enchilada Sauce

Fire Roasted Red Enchilada Sauce

Found on Pinterest

Makes about 3 pints

2 cups fire-roasted tomatoes, peeled and chopped 

1-1/2 - 2 cups of tomato juice (use what is left from peeling and chopping tomatoes - add more if needed) 

3 red bell peppers, fire roasted 

1 ancho chili pepper, fire roasted 

1 medium onion, cut into fourths and fire roasted 

1 - 2 jalapeno peppers, fire roasted (use more or less depending on how spicy you want your sauce) 

5 cloves of garlic 

1/2 cup vinegar 

2 teaspoons dark unsweetened cocoa powder 

2 teaspoons cumin 

1 teaspoon salt 

1 teaspoon oregano 

1 teaspoon smoked paprika 

1 teaspoon chili powder

Fire roast the tomatoes, the onion and peppers on a hot grill ... or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.

Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the juices from the tomatoes.) Take the outer skin off the onion. Leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.

Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again.

Add to a large pot and bring to a boil. Turn off heat.

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).

Process the jars in a water bath for 35 minutes.

NOTE: This sauce is good used over burritos or enchiladas or Mexican lasagna.

We Be Jammin'... Strawberry Tarragon Jam

Strawberry-Tarragon Jam

Found on seriouseats

* Ingredients

* 3 cups sugar

* 2-1/2 teaspoons Pomona's Universal Pectin

* 4 cups coarsely chopped strawberries (from about 2 pints)

* 1 tablespoon freshly squeezed lemon juice

* 3 teaspoons calcium water (included in the Pomona's packet)

* 1/4 teaspoon unsalted butter

* 1/4 cup chopped fresh tarragon

Procedures

1. Whisk sugar and pectin a medium bowl and set aside.

2. Combine strawberries, lemon juice, calcium water, and butter in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Add the honey and the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

3. Remove pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in tarragon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Hot Hot Hot... Spicy Muscadine Sauce

Spicy Muscadine Sauce 

Found on pinterest

Makes 7 half pints 

NOTE: Excellent with chicken, ham, roast pork or for muscadine bread 

7-1/2 cups cooked muscadine hulls and juice 

6 cups sugar 

1/2 teaspoon salt 

1/2 cup vinegar 

1 teaspoon cloves 

1 teaspoon allspice 

1 teaspoon cinnamon 

2 tablespoons mace or nutmeg 

NOTE: De-seed about 5 quarts (7.5 lbs) of grapes to yield 2.5 heaping quarts of hulls (Use a paring knife to score the end of grapes and squeeze the flesh into pot and place the hulls into another pot. To make the juice from the flesh/inside of grape/pulp boil for 10 minutes until soft.

Using a Foley food mill or fine sieve, separate the seeds from the flesh and juice and discard the seeds). Put hulls in saucepan; cover with 3 cups water and 1 cup of juice from the heated pulp. Cover and boil gently about 15 minutes until hulls are tender. Gives about 2 quarts of hulls and juice. Take one-half cup of the juice and save - will add back to the cooked pulp to give a nice color for making jam 

TO MAKE SAUCE: Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. Stir often. Add vinegar and boil about 5 minutes longer or almost to jelly stage. Stir in spice mixture; skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 10 minutes in a boiling water bath.

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.

We Be Jammin'... Strawberry Marsala Jam with Rosemary

Strawberry-Marsala Jam with Rosemary

Found on allfourburners

Yield: 6 8-ounce jars

Ingredients

3 to 4 (6-inch) stalks of rosemary

3 pounds, 14 ounces of hulled strawberries (I used 4 pints)

2 pounds, 6 ounces of white cane sugar (I used about 4.5 cups)

Scant 3/4 cup strained freshly squeezed lemon juice

1/4 cup sweet or medium-sweet Marsala wine

Instructions

Place a saucer with two metal spoons in a flat place in your freezer. Rinse rosemary well under cold water, pat dry between two clean towels, and set aside.

In a 16-quart copper preserving pan or a stainless steel kettle, combine berries with sugar and lemon juice. Place pan over medium-low heat and cook, stirring frequently. After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise heat to high, stirring often.

Boil hard for approximately 20-30 minutes, gently scraping the bottom every few minutes with a heatproof rubber spatula to be sure mixture is not sticking. If it begins to stick, reduce heat slightly, making sure it continues at a rapid boil.

Continue to cook, scraping bottom frequently, until foam subsides; the mixture acquires a darker, shinier look; and the berries appear softened and saturated with liquid, approximately 25 minutes total.

Turn off heat. Do not stir. Let mixture sit a moment, then use a metal soupspoon to carefully scrape all the white foam off the top of the mixture. When you have removed every last bit of white, stir in the Marsala, little by little, tasting as you go. The flavor should be present, but not overpowering. Return to medium heat and cook, stirring frequently. If necessary, gradually lower the heat to prevent scorching.

After 3-5 minutes, the jam should again look glassy and dark. To test for doneness, remove the jam from heat and take a small representative half-spoonful (one containing both the liquid and the more solid portions of the mixture) and carefully transfer it onto one of your frozen spoons. Replace the cold spoon in the freezer for 1-2 minutes.

Remove from freezer and nudge it gently with your finger. It should by this time be neither warm nor cold; if still warm, put it back in the freezer for a moment. Tilt the spoon vertically to see how quickly your jam runs; if it runs slowly, and if it has thickened to a gloppy consistency, it is done. If it runs very quickly, or appears watery, cook for another minute or two, stirring, and test again, repeating more times if necessary. This jam, while spreadable, has a relatively loose texture.

Turn off heat but do not stir. Skim all remaining foam from the surface of your jam, then stir well to be sure berries and liquid are evenly distributed. Place rosemary stalks into jam, stir, leave 1 minute, taste (carefully - the mixture will be very hot), and either remove sprigs or leave to steep another moment.

Pour into jars sterilized according to manufacturer's instructions and store in the refrigerator for up to 4 weeks.

To can, process 10 minutes in a boiling water bath.

Hot Hot Hot... Spicy Creole Sauce

Spicy Creole Sauce 

Found on Pinterest

11-cups prepared tomatoes (about 14 medium or 5 ½-lbs) 

½-yellow pepper, coarsely chopped 

2-jalapeno peppers, coarsely chopped 

1-cup chopped green onion 

¼-cup red wine vinegar 

3-garlic cloves, minced 

2-Tbsp Worcestershire sauce 

1-Tbsp dried oregano 

1-Tbsp Tabasco hot sauce 

1-tsp black pepper 

½-tsp salt 

1-tsp cayenne 

Blanch peel and coarsely chop tomatoes (measure to 11-cups) Place all ingredients in a large stainless steel saucepan Bring to a boil; boil gently for 40 minutes

Ladle hot Creole sauce into 9 clean and sterilized ½-pint canning jars leaving ¼” headspace Remove air bubbles with non-metallic spatula and wipe jar rim Top with hot lid and rings, finger tight Process in boiling water canner for 20 minutes

Tomato Tomahto... Chipotle Enchilada Sauce

Chipotle Enchilada Sauce 

Found on theblackpeppercorn 

Makes 2 pints but can be x4 to make 8 pints. 

3 Tbsp oil 

1 onion, diced 

3 garlic cloves, minced 

1 poblano pepper, cored and diced (substitute a green pepper if needed) 

1 canned chipotle pepper and 1 tbsp of the adobo sauce 

12 oz tomato paste 

3 cups chicken broth 

1 tsp canning salt 

½ tsp ground cumin 

½ tsp oregano 

Heat oil in saucepan on medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes. Add the rest of the ingredients. Bring to a boil and lower to a simmer.Cook for about 20 minutes. Remove from heat and let the sauce cool for 10 minutes. 

Puree in a blender or using an immersion blender. 

Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts

We Be Jammin'... Strawberry Kiwi Jam

Strawberry-Kiwi Jam

Found on SB Canning

3 lbs Strawberries (4 cups sliced) 

2 cups of diced kiwi 

4 cups cane sugar 

2 packages of liquid pectin 

2 T. lemon juice 

Put all ingredients into a dutch oven or stainless steel pot and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth or pulse if you like it chunky. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a hard boil so that you can not stir it down. Add the liquid pectin and bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 7 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

Hot Hot Hot... Hot Pepper Sauce

Hot Pepper Sauce

Found on Canning Only Recipes

Remove stems from jalapenos (I used a combination of Jalapeno, Serrano, and Cayenne). Cut a slit in each pepper with a knife. Put in pint canning jars, shaking the jar or thumping it on the counter to help the peppers settle (I wouldn't thump the jars on the counter). 

Fill with a very hot vinegar mix of 50% vinegar, 50% water leaving 1/2 inch headspace. Put on clean lids and process in a boiling water bath for 15 minutes.

Tomato Tomahto... Sloppy Joe Mix with Meat

Sloppy Joe Mix with Meat 

Found on masonjarsandmixingbowls

Makes 3 pints (you can double this recipe) 

2lbs Ground Beef (You can use a mix of ground beef, chicken, or turkey if desired) 

1 Cup Chopped Onion 

3/4 Cup Chopped Green Bell Pepper 

1-1/2 Cup Catsup/Ketchup (Use Heinz or Hunt, or make sure your brand has no thickeners added) or use home canned 

2 Tbsps Brown Sugar 

2 Tbsps Apple Cider Vinegar 

3 Tbsps Heinz Chili Sauce or use home canned 

3 tsps Worcestershire Sauce

2 tsps Yellow Mustard 

1/4 Cup Water 

Start by adding your beef, onion, and green pepper to a hot skillet. If you chose to use chicken, add some olive oil to the pan first. If you double your recipe, this is easier to do in two batches Brown the ground beef and cook the onions to translucence. Depending on the fat content of your beef you may need to drain the fat off. Add ketchup/catsup, Worcestershire Sauce, Chili Sauce, and Mustard in one bowl and mix. Add brown sugar, cider and water to another bowl. Stirring to dissolve the sugar. When the beef and veggies are done, add the remaining ingredients and stir to combine. Bring everything to a boil, reduce to a simmer, cover, and cook for 20 minutes. 

After 20 mins if mix is runnier then you like and want it thicker remove the lid and let it simmer until it is as thick as you like. Ladle into jars to a 1″ headspace, remove air bubbles, wipe rims, and assemble lids. 

Process at 10lbs of pressure in a pressure canner for 75 minutes for pints and 90 minutes for quarts.

We Be Jammin'... Strawberry Black Pepper Jam

Strawberry-Black Pepper Jam

Found on sunset

Makes 4 half pints

3-1/2 pounds strawberries, washed, hulled, and halved 

2-3/4 cups sugar 

2 teaspoons crushed peppercorns 

1/2 teaspoon kosher or canning salt 

1 lemon, quartered or 2 Tbsps of bottled lemon juice

Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1-1/2 hours.

Remove lemon wedges and discard.

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 10 minutes.

Hot Hot Hot... Fresh Horseradish Sauce

Fresh Horseradish Sauce

Found on thegardenofeating

Ingredients* 

* Fresh horseradish root (look for a firm, unblemished root - the whiter it looks inside, the fresher it is) 

* White vinegar 

* Salt 

* Ice water 

Directions 

1. Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you'll need an outlet and a table.) It's best to have everything in place before you get started so you don't have to run back and forth and take the gloves on and off, etc. 

2. Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or cuisinart. 

3. Pour 1/4 cup of the ice water into your blender or cuisinart (if you're using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it. 

4. Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you'd buy at the store. If your blender or cuisinart is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they've been incorporated. 

5. Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly. 

6. Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you're satisfied, you can jar it up now. If your sauce seems too liquidy, you can drain off some of the water. Then spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more. 

* Use Kosher ingredients if you're making this for a Passover seder. I'd also recommend trying to buy organic ingredients if you can find them.

Tomato Tomahto... Roasted Tomatillo Sauce

Roasted Tomatillo Sauce

Found on thekitchencoven

Yield: 2 to 3 pints

2 1/2 pounds Tomatillos, whole 

2 Poblanos (or large green chiles) 

1 small jalapeno 

1 large onion, quartered 

3 garlic cloves 

Olive oil 

½ cup bottled lemon juice 

2 t kosher or canning salt

Preheat oven to 500F

Add whole tomatillos, green chiles, jalapeno, onion, and garlic to baking tray. Rub everything all over with a small bit of olive oil.

Roast everything until charred all over.

Remove from oven and let cool a bit

In batches, chop everything in a food processor (you want to chop it fine but not puree it) and pour the sauce into a medium sized pan. Add lemon juice and salt.

Bring to a boil and simmer for 20 mins.

Ladle into jars leaving 1/2 inch headspace. Remove air bubbles, adjust headpace, and wipe rims. Assemble lids.

Process in a boiling water bath canner for 15 minutes.

We Be Jammin'... Strawberry Zucchini Jam

Strawberry Zucchini Jam

Found on budget101

3 c. peeled and grated zucchini 

3 c. sugar 

1/2 c. lemon juice 

8 oz. crushed pineapple 

6 oz. pkg strawberry Jell-O 

In a large saucepan cook the grated zucchini and sugar over low heat until the sugar has dissolved and the mixture starts to boil, stirring often. Add the remaining ingredients and bring it back up to nearly a boil, continue simmering for about 5 minutes more, stirring constantly. Ladle the jam into hot sterilized jars, leaving 1/4" headspace, add lids/bands and seal. Process in a water bath for 10 minutes. 

By the way, you can use any flavor of Jell-O that you prefer. Use Raspberry Jello to Make Raspberry Pineapple jam

Hot Hot Hot... Christmas Horseradish

Christmas Horseradish

Found on spectacularlydelicious

RECIPE: 

2 jalapeno peppers 

1 medium-size sweet red bell pepper 

2 8″ fresh horseradish roots 

3 c. white vinegar 

1/2 t. salt

For the peppers trim the tops and tips so they’ll make a nice flat rectangle when opened up. (The size of the pieces will vary of course but the process is the same.)

Remove all seeds and trim off the long white ribs. Cut into fine dice, 1/8″, taking care to make all the pieces (green and red) the same size.

Trim the the tops and tails of the horseradish roots. Use a swivel peeler to remove the woody outer skin.

Chop the roots into 3″ lengths and split open the long way. Trim out any brown centers in the roots — it’s important to only use the snowiest white pieces of the horseradish.

Use the small-size grating disk of a food processor to shred the white horseradish root into fine short strands 1″ long. If the results look to too course for your taste put the shreds into the processor’s bowl fitted with the chopping blade and pulse, checking every two pulses to break down the shreds, taking care to not overdo it. Over chopping will rob homemade horseradish of is its old-timey roughness.

Mix the horseradish and pepper dice in a mixing bowl and fill four 8 oz. sterilized canning jars.

Bring 3 c. of white vinegar with the 1/2 t. salt to a full boil. Pour over the horseradish in the jars, leaving 1/4″ head space.

Seal with sterilized lids and bands and process in a boiling water bath for 15 minutes.

Tomato Tomahto... Roasted Garlic Tomato Basil Simmer Sauce

Roasted Garlic Tomato-Basil Simmer

Found on Canning Only Recipes - Found on better homes and gardens

Makes 6 pints

12 pounds ripe tomatoes (about 25 tomatoes), peeled 

3 tablespoons packed brown sugar 

2 tablespoons kosher salt or 4 teaspoons salt 

1 tablespoon balsamic vinegar 

1 teaspoon freshly ground black pepper 

2 cups lightly packed fresh basil leaves, chopped 

3 tablespoons chopped roasted garlic 

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or Italian (flat-leaf) parsley), chopped 

6 tablespoons lemon juice

Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs and chopped roasted garlic.

Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids.

Process filled jars in a boiling-water canner for 35 minutes.

We Be Jammin'... Strawberry Vanilla Jam

Strawberry Vanilla Jam

Found on canningandcookingathome

Ingredients: 

1 quart strawberries ( 4 cups of chopped berries) 

3/4 Cup of honey 

1 Cup of Sugar (you can use 2 Cups sugar and leave the honey out) 

2 vanilla beans, split and scraped (or add 2 tsp vanilla bean paste before jarring) 

1 lemon, zested and juiced 

Commercial Pectin (*I used 4Tbs Pamona Commercial Pectin Powder)

Instructions: 

Wash, hull and chop berries. Toss them with the 1 cup of sugar and the split vanilla beans and place in a large jar or bowl. Allow the berries to macerate for at least 1-2 hours (cover with saran and placed in fridge). 

When you're ready to make the jam, prepare two to three pint jars. Pour macerated strawberries and vanilla beans into a large pot and add the honey. Add commercial pectin of your choice. *follow your pectins instructions on when to add to jam mixture. Bring to a boil and cook until the jam reaches 220 degrees, stirring often and regularly. Add the lemon zest and juice in the final 5 minutes of cooking and remove the vanilla beans. 

Once the jam has reached 220 degrees, remove the pan from the heat. Pour jam into your prepared jars. Wipe rims, apply lids and rings and process in your canner for 10 minutes. (or according to your altitude) 

When time is up, remove jars from canner and let them cool on a towel-lined counter top. When jars are cool enough to handle, remove rings and check seals. If any jars are not sealed, store them in the fridge and use them first. 

Store washed, sealed jars in a cool, dark place.

Recipe & Photo by: Diane Baker for Canning and Cooking at Home