Yes, that was really wierd yesterday. I saw 'preview message' button come up very big, then there was no reply window.. Hope its fixed..

Sorry, I do not see any indication of a necessary acid in your recipe. Also, a 1/4 cup of olive oil is a bit too much for that size recipe. Adding lemon, or lime juice, or cider vinegar may be an option, but do leave out the oil. If this is canned in a boil water bath, as it stands, its unsafe. Pressure canning would be the only way to do it, but again, leave out the oil.

I make a very similar enchilada sauce, and would looove to can it in a pressure canner... But question is -- for how long? Anyone?

Emily

Emily -

Glad you asked that - I was wondering too? My pressure canning experiences are still pretty new.

I agree the olive oil would probably be a no-no, but wasn't too sure about the tomato paste - whether to add lemon/citrus, etc. But the dried peppers in my opinion would be a lot less dangerous item than the fresh ones, at least I should think so. Also, fresh garlic could be replaced with garlic salt (my own fresh made mixes).

Still - pressure canning any tomato containing mixture might be wiser - eh? or freezing. These posts really have me thinking about it.

Appreciate the replies, and hope someone can give us processing times.

Bejay

Bejay

OK, I'll jump in here. My favorite source, MSU, says you can vegetable/tomato juice with celery, onions, peppers, etc., no more than 3 cups of vegetables per 22 lbs of tomatoes. The time is 35 minutes for pints and 40 minutes for quarts, but they call for added citric acid or lemon.

I would prefer the citric acid, which I got at the local health food store (I happened to own it at the time, LOL) because I didn't want the lemon flavor, but either is acceptable.

So, I'd can this recipe, but I'd leave out the oil and add the acidifier, then pressure can at the times given.

I'm also a little confused at the tomato sauce/water mixture, I'd probably just use tomato juice in an equivalent amount to both ingredients since there appears to be plenty of seasoning. It might change the taste but you never know until you try and I'm always up for a taste test if you need a "volunteer sampler". LOL

Annie

Thanks Annie - I appreciate the information and have saved it for the peppers ripening. They are still growing strong and if all goes well, should ripen next month. September is the usual month for both tomato and pepper ripening - but as weird as the weather has been, it could change.

I had fun looking at all the pics from Canny Camp. Sorry it was so far - but enjoyed seeing the results - and meeting those of you that I've "talked" to this past year.

Many thanks.

Bejay

Bejay, you are more than welcome. We had members come a long way for Canning Camp. Two came from California, two of Florida. KatieC came from Idaho and one came from Louisiana and one from Oklahoma. Somewhat closer were the members from Maryland and New York.

It was a good time and we even did some canning, although I think more shopping was done than chopping. :-)

Annie

Bejay, I would omit the oil and pressure can for the time for the peppers. That way you can pressure can and not add any lemon juice. Half pints or pints, 35 min.

Wooo hoo! Bejay, looks like we're on. I'm really glad, since as you know, when you just want to whip up a batch of enchiladas, it becomes much more of a production when you have to do the whole sauce at the same time. What's your favorite enchilada filling? The one that my husband and I absolutely LOVE is a pork and zucchini filling -- pork loin cubed small, sauteed with onions, zucchini, garlic, cilantro, chipotles, and some cumin / mexican oregano. Yum!

Emily

Thanks for that, Linda Lou, I don't like the added lemon flavor in a lot of things, so I always like to know that I don't need it.

Wanna join me for some enchiladas?

Annie

Hi Linda Lou - nice to hear from you - and congratulations on your weight loss!! Also appreciate the no-lemon advice in my recipe.

fearlessem -

That sounds like an excellent filling for them - will give it a try next time. I never make them the same - it is usually some form of meat - beef, chicken, hamburger, - don't believe I've tried pork yet, sometimes pinto beans.

This last batch, I used hamburger with onions and spices, and covered the enchiladas with jack cheese, baked until melted.

The toppings can vary - I like to "build" a salad on top - such as shredded lettuce, cut tomato, or avocado, then sprinkle vinegar and olive oil on top.

The original recipe recommends sour cream - and that also would be good, but I think a nice guacamole would too. Of course a salsa with tomato, pepper, onion, etc., also in the running.

This last batch found me without any lettuce (growing season too late) so used some sprouted alfalfa and chopped garden fresh tomatoes - for my topping.

Pretty crazy, I know, but fresh veggies just seem to go with it. (and a little glass of Piasano wine - heh heh).

Bejay

Thre should be no problem doubling this, should there? Tho I guess a half pint would be fine for a batch of enchiladas - tho barely, imho. I hate having half jars of stuff in the fridge if I can help it.

I would imagine any left over sauce could be frozen. When I buy commercial enchilada sauce, it usually comes in the pint sizes anyway, so I usually make enough to use it.

A regular 9 x 12 sized lasagna pan is the size that I plan to use for 3 people. But I can't comment on doubling the recipe. If Linda Lou says the lemon can be left out, I should think that would mean it is a pretty "safe" recipe -but I will pressure can it anyway.

I don't recall seeing too many recipes for canning dried/rehydrated foods - so that was the reason for my post.

Just my 2 c's.

Bejay

msazadi,
I just saw at our local store that they have 12oz ball jars. They were quilted and sold with the other jelly jars. They might work better for your enchilada receipe than a 1/2 pint.

I used them to make "family" sized jars of salsa.

Best of luck and happy harvesting!
bluejean in ohio