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Enchilada Sauce for Canning

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Okay, so I started getting all the produce put up. We bought 6 more bushels of tomatoes. That’s a lot of tomatoes! Plus the bushel of Pablano Peppers!

All in all our trip to the Farmer’s Market in Asheville, NC gave me… 

7 bushels of tomatoes

14 bushels of apples

1 bushel sweet potatoes

1 peck squash

1 peck eggplant

2 bushels red and green bell peppers

1 bushel pablano peppers

2 bushels cucumbers

That should keep me BUSY for quite a while!

Enchilada Sauce. So far I have made 23 quarts and 12 pints of this incredible Enchilada Sauce. (Plus what we used to make a small pan of enchiladas – probably another quart.) To make that much sauce I have used up about half of the Pablanos (maybe a little more than half) and about 3 bushels of tomatoes. We love enchiladas! They are so easy to make, so many options for fillings and just taste so good. I thought about dishing some up into a mug and sipping it like tomato soup!

Enchilada Sauce for Canning

12 lbs. quartered tomatoes

10 pablano peppers

3 tbsp. cumin

1 tbsp. chili powder

2 tbsp. salt

6 cloves minced garlic

Preheat oven to 450 degrees. Quarter tomatoes and place on three baking sheets, lined with foil if preferred, salt and pepper to taste and drizzle with a little olive oil. Place pablano peppers on top. Roast for about an hour, turning peppers as they blacken and blister. Remove peppers when all sides are blistered. This may happen before the hour is up. I had to take peppers out one at a time as they were ready. Allow peppers to cool and then peel.

Add roasted tomatoes and peeled peppers to large stock pot. Add remaining ingredients and use an emulsion blender to puree (or use a regular blender in batches).

Bring to a boil, then simmer for 10 minutes. Then fill sterilized jars leaving a 1 inch headspace.

Pressure can at 10 lbs. for 50 minutes for pints and 60 minutes for quarts. This recipe is not for the boiling water bath method. I have to can at 15 lbs. pressure because of our altitude.

Note: You could add more peppers for a spicier flavor. Also, I suggest always boiling pressure canned vegetables/ sauces for at least 15 minutes, stirring frequently before feeding them to your family – just to be on the safe side.

Another Note: You could use this “method” for making smaller batches of the sauce for one time use and not can it. Easy and definitely worth it! I’ve been getting about 8 – 9 quarts from each batch of this recipe.

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6 Comments

  1. This is fantastic! I'm wondering if I could use reconstituted peppers. I buy dried quajillo and pasilla peppers. I add them to boiling water and just let them them sit til they are soft. I then blend them in the blender with onions, garlic, salt and chicken stock and 8oz of tomato sauce. Then cook it for about 15 min. Would I be able to pressure can that?
  2. HI Melissa! I do have a pressure canner and plan on pressure canning the sauce. My question was do you think I can pressure can MY SAUCE with the ingredients I had listed? Thanks a bunch! Julie
    1. Hi Julie, you should be able to pressure can those ingredients you had listed. I usually look at the cooking times for each ingredient and then choose the longest cooking time and use that. That's what I do for my own family. Be sure to read the USDA Guide to Home Canning for proper canning guidelines. http://nchfp.uga.edu/publications/publications_usda.html Hope that helps! :)

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