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

LeesaÂs Enchilada Sauce 1 cookie sheet covered with foil full of halved cored tomatoes Plus 1 onion quartered Add 6-8 whole large Anaheim chiliÂs Drizzle all with olive oil and salt and pepper Roast at 450 for approx 1 hour. Turn chiliÂs before they burn too much. They need to blister so they can be peeled. When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chiliÂs. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers) Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes Bring to a boil and then jar and pressure cook pints at 10 lbs for 45 minutes and quarts for 60 minutes at 10 pounds. I based this recipe on Katie's roasted tomato sauce and annie's salsa. Kind of a mix of both plus a little extra spices. Katie's recipe has no extra acid added to it. I think it tastes wonderful and it was a great way to use the many extra tomatoes that I had last year and it was easy since I didn't have to stand over a hot stove and peel anything. Of course you still have to peel the chilis but if you don't have them just buy them already canned and ad the when you are ready to use the sauce. You could also just can regular tomato sauce and add the spices and chilis when you get ready to use it. I usually warm up my sauce anyway to make enchiladas. Think we are going to have to enchiladas this week - You can also use the Ball green tomatilla salsa recipe to make a green chile/enchilada sauce. I make the recipe like they do and then after I have half the batch canned I puree the other half and can it for green sauce - my cousin also uses half a jar of it in her chicken tortilla soup. Nummy! Good luck - Leesa

Just looked up that recipe and it sounds super! I almost always use Granny Smith apples in recipes because they are always available in stores here in Misery and I love the sweet/sour taste. Other favorites? tracydr writes > ... If using the mushrooms, could I use dried instead? Drying mushrooms seems to really intensify the flavor. Yeah, I know... duh! I just mean more than expected. The "browning and seasoning sauce" in the recipe is something new to me & was surprised to see cornstarch.

Remember soy sauces differ significantly, so depending upon the brand/type originally used in recipe development the final flavor might have been considerably milder. If there's an Asian market anywhere in the area you might ask if they ever do "tastings" of their products. Or purchase the smallest possible size until you hit on one that at least isn't so obnoxious. Pineapple is high-acid so if anything, as long as you continue to maintain a thinner sauce, there's no problem adding it. On another note, on that Idaho recipe I'd be inclined to reduce the ClearJel by half. That stuff has incredible thickening power and many of the "approved" recipes are just too viscous for my taste. Alternatively, leave thickening out and plan to thicken if desired once the jar is opened. Personally I think that would be a more versatile alternative - more possibilities for use as a marinade, etc.