Create a variety of enchilada sauce flavors and can for use throughout the year.
There are many varieties of canned enchilada sauce available on the market. If you are unable to find a sauce that suits you particular palate, consider making your own. You can create a wide range of enchilada sauce flavors (Colorado or verde, for example) and can them for use throughout the year. This way you are rarely out of your favorite sauce when you need it. Customized, home-canned enchilada sauce also makes a great gift for friends and family.
Instructions
Prepping the Jars and Lids
1. Fill a stock pot halfway full with water and bring it to a boil.
2. Wash your canning jars with hot, soapy water and allow them to dry upside-down over a dish towel or drying rack.
3. Drop the canning lids into the boiling water and allow them to sterilize while you fill your jars.
Filling the Jars
4. Fit a funnel to the top of a canning jar and ladle enough enchilada sauce into the jar to fill it while leaving a 1/2-inch of head space. Repeat with the remaining jars.
5. Wipe the rims of each jar with a moist, clean dish rag to pick up any spillage. Tap the sides of the jars to release any trapped air and adjust the head-space as needed.
6. Fit a lid to each jar and tighten until fingertip tight, but do not overtighten the lids or they will be difficult to open once processed. Use the lid lifter to remove the canning lids from the boiling water.
Processing the Jars
7. Place the pressure canner on the stove over the largest burner. Drop the canning rack into the bottom of the canner.
8. Place the jars in a single layer inside the canner on top of the rack if you are using quart jars or in a double layer if you are using pint jars.
9. Pour enough hot water into the canner to fill it 3 inches to 4 inches. Fasten the lid on the canner and remove the weight from the steam vent port.
10. Turn the stove on high and bring the canner up to a boil so that steam pours freely out of the vent port. Once the steam has begun to pour out of the vent port, time the canner for 10 minutes, then place the weight back over the vent.
11. Bring the canner up to 10 lbs. of pressure. Once the canner reaches this pressure level, start timing. You will process the enchilada sauce for 15 minutes. Adjust the burner to maintain the required pressure heading as shown on the gauge.
Finishing Up
12. Turn the burner off and move the canner to a cool burner. Be sure not to bend over the canner just in case the weight shifts off the steam vent.
13. Allow the canner to cool down until the pressure has significantly dropped toward zero. While wearing an oven mitt, remove the weight from the vent port and allow all the steam to release from the canner. Once the pressure gauge reads 0 lbs. of pressure, remove the lid.
14. Lift the jars out of the canner using the jar lifter and place them in a warm location away from cool drafts. Allow the jars to cool overnight before storing in a cool, dry location.
Tags: enchilada sauce, vent port, allow them, boiling water, canner cool, canning lids
