NO OILS! Not enough ACID, and may not be safe to can in a BWB, or even pressure canning. Unless a time of 60-90 minutes is performed in a PC. Chicken stock, a 2 TBS wine vinegar are not sufficient enough acids to create a product that can be jarred and processed as is.

Yes, I was planning to leave the oil out and add it after I opened the pints for use.

I have no intention of doing this in a BWB. I am specifically looking for pressure canning knowledge. You mention 60-90 minutes as being an appropriate time. Do you know of any published guidelines I can look at? Like I mentioned above, the NCHFP lists only 20 min. at 10 lbs for chicken stock and I would feel uncomfortable with that. Katie's Roasted Tomato/Garlic soup calls for 60 minutes and has trace amounts of oil and NO acid other then naturally occurring ones.

If meats and meat products can safely be pressure canned, I would think enchillada sauce could be as well, if processed for long enough. Am I missing something?

NCHFP has processing times for mixed vegetables.

Here is a link that might be useful: Mixed Vegetables

canning slinky:
First of all.... Welcome!!

I believe the shorter time for stock is due to the density.
Liquid isn't very dense. Once you start adding the veggies, the time needs to be increased.

Another option would be to freeze your sauce. Then, no worries!! :+)

Deanna

Thanks zeuspaul and Deanna. The "mixed vegetable" time is 75 min. for pints. That seems very safe. My canner also does 15 psi, so that's an added safety margin.

I wish I had a bigger freezer, Deanna. Unfortunately, I don't have enough freezer space, but I do have a large, unused cabinet perfect for stacking jars. One day, when I'm out of my small townhouse, I will have a large, chest freezer where I can put up a lot of my veggies. Some of them just freeze better then canning them.

DENSITY HERE IS THE KEY!

Assuming the oil were eliminated for canning (which as you pointed out is easy to do as it's the last step in preparation) I think you could quite safely treat this sauce as akin to soup, which would give you a slightly shorter processing time. I think that's the time KatieC used.

However, for total confidence, the mixed vegetable suggestion, with a slightly longer processing time, is excellent. Density does not seem to be an issue. Certainly a sauce would be thinner than mixed vegetables and I'm assuming you'd process in pints.

Carol

Here is a link that might be useful: How to Can Soups

I agree, density doesn't seem to be an issue. As Readinglady suggested, I'd go for the longest processing time, that equivalent to mixed vegetables. Leave out the oil and you'd have a product I wouldn't hesitate to can.

In fact, I might!

Annie

I'm wondering if you canned this and how you liked it. I'm thinking I will do it along with some pints of chicken stock at the same time. I found a time of 35 minutes for peppers/pints. That sounds good to me. I'm using dried red chiles.

I found a time of 35 minutes for peppers/pints. That sounds good to me. I'm using dried red chiles.

No, sorry. As discussed above, the safest processing time would be the mixed vegetable time of 75 mins. for pints. This is pressure canning of course. The next most safe time would be the 60 mins. required for soups.

35 mins isn't nearly long enough.

Dave

Cyndy, the reason you can't use the processing time for peppers is that the enchilada sauce is pureed and the peppers are solids in a thin liquid. That's why the soup time was suggested. The heat penetration takes longer in a thicker product because convection (heat-induced swirling around in the jar) is reduced.

Melissa

To answer the first question about olive oil, I'm not sure what purpose it serves (except the tongue) but I would suggest adding it after opening if it is for the taste. It would spend less time this way floating on top of the contents of your jar and would eliminate the rancid issue (added at time of use). Oils also make jars harder to get a good seal on them. On the other hand, if you have a recipe that calls for browning of meat, I see no reason not to use lard. It is an animal fat and there is no prohibition on animal fat - hey, all the meat we can is full of it. In fact, most complain of canning chicken breasts and pork loin because the resultant meat contains too little fat and it is too dry. Pork shoulders are preferred because they contain more animal fat and are thus more moist when opened. Just a thought. By the way, if in filling your jars that you do splash some oily broth on the sealing surface of the jar, wipe it off with a clean paper towel with a little vinegar on it - it should wipe much cleaner (grease free) than simply wiping with a dry paper towel. Jim in So. Calif.