Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

All such good advice above, but i think it's time to experiment. (it can be fun) Creating your own 'home brew' bbq sauce. I make a big batch and freeze. In pints labeled 1,2,and 3. Our system and we know what it means... And a good time to seasonally make bbq sauce with such good produce. We stem off and quarter a dozen big ripe tomatoes...no fuss needed seeding or skins removed. An big onion quartered and a head of garlic cloves. A few peppers sweet and spicy...roast in the oven on a parchment lined sheet pan for an hour at 350. Turn off the oven and let them cool down and get ready to grind. Sit in the oven for an hour or cool on the stove top. (can be roasted on your grill on thick foil lined with parchment) Blend in cuisinart or blender a 1/4 of your roasted and dump in a sauce pan and add some vinegar, 1/4 cup. Just simmer for 30 min. Thats #1. pour off into a container. Then grind another batch with more spice, maybe a dry rub spice mix...no need to get fussy about buying specific ingredients...use what you have on hand and no need to wash out your cuisinart or blender...just make a different flavored batch.... For our #3 bbq i add more spice and fresh herbs. Cilantro, chives, basil etc. More heat like smoked chipotle. When we hit the freezer in November, we know exactly what we are heating up and can add a half a guinness or more vinegar or some rhubarb or maple syrup...but the base 'savory' sauce is consistently the same. Had amazing soup dumplings in China town last night but the sauces on the bbq duck and all the meats at the table were sweet and thick like gummy bear sauce. Not a fan of sweet and thick. I still have a few baby pints of rhubarb bbq sauce i made in the early spring and need to make another big batch for the winter season....

Her recipe. It's a cooking, not canning recipe. A little more complicated than the one I throw together and I don't make 1 1/2 quarts at a time, but I don't know what it would hurt to freeze what's leftover - it might slightly affect taste, it wouldn't be a safety thing. If you were terribly disappointed you'd just know not to do it again. But I freeze spaghetti sauce all the time and no one complains. There are I think 7 or 8 quart bags of lasagna sauce with meat in my freezer right now from a cooking frenzy my SIL had last month, and her small freezer was full. I'm babysitting sauce until she wants it ;0) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.