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Tuesday, August 31, 2010

Enchilada Sauce (for Canning)

When I was growing up, my mom use to make the BEST enchilada sauce from scratch. It was my very favorite and we ate it all the time with our mexican dishes. When I got married, I continued to make it and serve it with our mexican favorites. One year when I had tomatoes coming out of my ears from an over abundance of produce from my "rather large" garden, I decided to create a recipe to "bottle/preserve" my favorite enchilada sauce. It turned out perfectly and I was so pleased with it, that I have continued to plant a large patch of tomatoes every year so that I could continue to bottle Enchilada Sauce each canning season. Give it a try. I think that you will be glad that you did.

Enchilada Sauce (for canning)

1- five gallon bucket of tomatoes. Wash, blanched and skinned (I don't skin mine, I cut off the tops, chop
     them into fourths, put them in my blender and put them in my large cooking pot)
1 c. vinegar
1 c. chili powder
1 c. + 4 T salt
2 T. oregano
1 1/2 T. cinnamon
3/4 c. ketchup
6-7 c. sugar

Decide how you want to do your tomatoes, put them in cooking pot. Add all ingredients and cook until tomatoes are soft. Stir often so the sauce won't burn to the bottom of the pan. Bring to a boil and boil for 30 minutes. Cool slightly and put into prepared bottles and water bath for 30 minutes.

Happy Canning~

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