Enchilada Sauce Canning Recipe17. August 2021
Our friend and guest blogger Chez LaRae worked up this family favorite Enchilada Sauce canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.
For many, enchiladas are a family favorite. Make them extra special by canning your own enchilada sauce. Summer tomatoes are perfect for a delicious sauce you can pull from your pantry throughout the year.
Enchilada Sauce Canning Recipe
Preservation method: Waterbath canning
Difficulty level: Easy
Yield: Makes about 6 one-pint jars
You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer
- 5 dried New Mexico chiles, stemmed and cut into large pieces, seeds reserved (You may omit the pepper seeds if desired. The spiciness level will go down significantly without adding the seeds to the sauce).
- 2 1/2 tbsp chili powder
- 2 tsp ground cumin powder
- 1/2 cup water
- 1 white onion, roughly chopped
- 5 garlic cloves, minced
- 1 tbsp salt
- 2 tsp sugar
- 5 pounds plum tomatoes, coarsely chopped
- 1/4 cup apple cider vinegar
Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.
Heat a large Dutch oven over medium heat. When hot, toast the New Mexico chiles, reserved seeds, chili powder, and cumin. Stir frequently to avoid burning, about 30 seconds. Stir in water, onion, garlic, and salt. Cook until onions are softened, about 10 minutes. Stir in sugar and tomatoes. Bring to a simmer. Cook, stirring often for about 25 minutes.
Working in batches, carefully process hot tomato mixture in a blender until smooth. Return sauce to the pot and bring to a boil, then remove from heat. Taste, adjust salt and spices if necessary.
Remove jars from canner and place on dish towel. Add 1 tbsp of vinegar to each hot jar.
Ladle sauce into jars, leaving 1/2” headspace. Slide a skewer in the jars to remove any air bubbles. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.
Place jars onto rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process the jars for 40 minutes. Turn off heat after 40 minutes and let jars sit in canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Let prepared jars stand at room temperature 24 hours. Wipe down jars, affix CanningCrafts’ labels to jars, and date. Store unopened sauce in a cool, dry place for up to 1 year.
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