Enchilada Sauce Recipe For Canning

Cook until the onions are soft but not browned.

Enchilada sauce recipe for canning. Remove from heat then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Allow peppers to cool and then peel. Then fill sterilized jars leaving a 1 inch headspace.

Slowly add the flour while whisking to incorporate into oil. Add specified quantity of spice blend 1 tbsp lemon juice and 1 4 tsp salt if using to each hot jar. Add more salt if necessary i usually add another pinch or two.

Add tomato sauce spices salt and pepper and water. Pack tomatoes into hot jars leaving 1 2 inch headspace. Process at 6lbs pressure for 20 minutes following the directions that came with your canner.

Drop a little flour into the oil and if it sizzles it s ready for the flour. Wash and rinse your jars and keep hot til needed. Combine tomatoes with just enough water to cover in a large saucepan.

Add roasted tomatoes and peeled peppers to large stock pot. Heat the oil in a large saucepan over medium heat. Wipe the rims with a clean damp cloth and seat the lids.

Add the onion and garlic and cover. In a medium saucepan heat the oil over medium heat until hot. Fillsterilized jars leaving a 1 inch headspace.