1/1 Photo of Enchilada Sauce for Canning
Violet #2's Note:
This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce.
My Private Note
Units: US | Metric
- 12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
- bottled lemon juice
- salt (optional)
You will need
- 1add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
- 2PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 3COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
- 4ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
- 5PACK 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.
- 6PROCESS 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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Nutritional Facts for Enchilada Sauce for Canning
Serving Size: 1 (91 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 20.1
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 16.0 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 1.4 g
- Sugars 2.4 g
- Protein 0.9 g