Canning tomato sauce in the backyard, starting from whole tomatoes and ending with processed quarts of sauce (juice).
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Question by Heike P: can anybody tell me how to season enchilada sauce?
I have a lot of cans of tomato juice and really just need the basic herbs and other seasonings to make a home made enchelada sauce. help is very appriciated.
Best answer:
Answer by Wesleystock
I would think you would want to use something to thicken the sauce, rather then just tomato juice. Here is a link to a discussion on chicken enchiladas:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4942&SearchTerms=enchilada
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Thanks for the heads up and nice vid!
I use 1/2 tsp. of citric acid per quart jar. I use the Mrs. Wages brand of acid.
Yes you can. You would need some type of divider that would allow the upper tier of jars to be stable while sitting on the lower tier. Also you would need to make sure that the upper tier is fully submerged by at least 1 inch of water.
Can you double stack jars if your pots big enough?
how much acid did you put in each jar?
Thanks. I have 95 tomato plants, and 36 varieties. Most varieties are indeterminate, but I tried several determinate ones this year because I make a lot of sauce, and I wanted a lot of production in a small time window (and that’s what I got). I highly recommend the variety Fireworks if you need a lot of production. I would guess that I have 300 – 500 lbs of ripe fruit in the garden right now. I over-planted this year, but my neighbors are benefiting.
YOUR VIDEO IS GREAT BEAUTIFUL GARDEN THE LITTLE I SAW
YOU HAD A LOT OF TOMATOES HOW MANY TOMATOE PLANTS DO YOU HAVE I NOW I HAVE 50 BUT I HAVNT GOT THAT MUCH SO YOU MUST HAVE A HUNDRED OR MORE
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
just go to walmart and read the ingredients on a can of enchilada sauce. then buy the can of sauce.
You can heat the tomato juice in a saucepan, then add a little bit of cornstarch in cold water to thicken the sauce.
The seasonings can be salt,pepper, cumin, and chili powder.
Put in some finely diced onion & garlic-yum!
Good luck.
My recipe for enchilada sauce calls for water but I don’t see why you can’t use tomato juice. Here it is: 4 cups water, 3/4 cup oil, 1 tsp. salt, 1 tsp garlic powder, 1 1/2 cups chili powder (not chili blend) 1/2 cup paprika. Mix the water, oil and all spices in a large skillet. Bring to a boil over medium high heat and let mixture simmer to blend flavors. About 15 minutes. This makes enough sauce for 36 enchiladas. It’s a lot so I always half recipe. You can freeze left over sauce but you will have thin it down a little after it has defrosted. For some reason it gets real thick. Also you don’t need any type of thickening as the chili powder thickens on its own. Hope you like.