How to Pressure Can Enchilada Sauce
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- čas přidán 8. 09. 2024
- Why did it take me so long to get around to doing this? There's no looking back now. This one always needs to be on my pantry shelf.
Hope you love it too!
xoxo,
Carter
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It’s such fun to go along with you through the whole process! Thanks for sharing your insecurities and questions with us. I’m sure I’m not the only one who relates and appreciates your willingness to share this with us.
Thank you, Melodie! Glad to have you here.
I am smiling. Thank you Carter. Every time I check my belly, it is not flat. We live in good times. Nothing needs a legal name to go into my belly!
It's a great year to garden, and Hungarian wax peppers are coming along early here.
Always good to hear from you, Wayne! Those Hungarian wax peppers would be so good stuffed with meat and cheese and doused in this sauce. Yum! Have you tried the "Blazing Banana" pepper yet? It's a gigantic version of the Hungarian Hot Wax. They are going gangbusters in the garden right now.
I swear I could smell how delicious this is as you cooked! You’ve convinced me to make this sauce! I’ve also put off making it for quite a few years! Thanks!
It is awesome, Nancy!
The chicken, peppers, onions and sauce you cooked in the skillet would be awesome on top of a big baked potato, topped with cheese!! Yum! Watching you Carter, is giving me ideas. Thanks for the video.
Charlene, that does sound good! Glad to have you in my kitchen with me.
I dehydrate my solids after I straighn it and make a powder.i add this powder to my taco meat or chili.Its so good.
Sounds great!
A couple of tips ...when you rehydrate the red chile in the water put the onion and garlic in with the Chile....the longer you boil the better they will blend up ..I boil mine for 30 mins...I DO NOT use the water the Chile was boiled it can be bitter. I am from NM we love our enchilada sauce ..you can order NM red Chile pods from fruit basket in Albuquerque NM...I don't roast my Chile I just remove seeds and stems boil for 30 mins then put in my blender...the Vitamix blends them nice...blend for about 10 mins or so this will blend all the skins nice ..I add my onions and garlic and salt when blending...so I put the chiles in the blend seasoning and add about 1/2 cup water then blend...adding the water is to get the consistency of the thickness you want...also you could let the chilis sit over night ...I sometimes will add 4 or 5 tomatoes to my batch of chili also....this is an authentic way to do enchilada sauce. We don't add sugar tho
Great tips, Kay! Thanks!
Organic your channel. I'm Hispanic and ee don't use tomatoes in enchilada sauce. From NM. I'll have to try it
If you try this one, please let me know what you think of it. I didn't expect to like it as much as I did.
The enchilada sauce looked wonderful. Working with the peppers has always intimidated me 🫣
Now about your new appliances ... I am absolutely green with envy. That is a Blue star cook top and the stove of my dreams! In 96 we built a home and the Blue Star was one that was demonstrated for me. They laid a chocolate bar in a paper plate and melted it on the range burner. They were able to control the flame to such a degree the chocolate melted without scorching the paper 🤯 I ended up with another brand that fit our design better but the Blue Star ❤❤❤ has my heart.
The ovens with the side opening doors, brilliant! Are they Bosch?
I can't wait for the full tour and to see which fridge you picked.
Thank you for all your videos. I always find them informative and interesting👍
The peppers were really quite easy to work with. I hope you'll give it a try. I think the updated kitchen tour will be next Saturday's video (possibly the week after.) The ovens are Thermador, and I totally agree that the side opening doors are brilliant. Good to have you here!
I can't wait till the tour. I'm hoping you will show and tell on that cook top. Ease of cleaning etc. also any idiosyncrasies you've noticed. The ovens. Even cooking? How's the convection function. Do they have a sealed broiler, you know all the goody info so I can enjoy them vicariously 😁
@@xglsc6465 Well, I didn't get into that much detail on the tour. 😏 I had an earlier generation of the rangetop in my last Atlanta house. The BTUs on the front burners are fantastic for searing a steak, but they will burn up a coated nonstick pan, if you're not careful. Carbon steel and cast iron are perfect here. As far as cleaning goes, the star tops don't clean to my satisfaction, but you just have to look at their wear as a badge of heavy use. I've learned to be ok with it. The enamel part of the cooktop can take some elbow grease to clean if you don't get to it right away, but it does clean up well. I use the StoveGuard liner (the heavy duty one, not the flimsy cheap one), and it makes a massive difference. They are very easy to wipe down or pull off and scrub in the sink. The ovens are perfect. I also had a previous (pull down door) version of them before. Convection Bake is my favorite setting. It cooks much faster, so I do need to get used to it again. I over-baked a cake last weekend. No hot spots, all racks cook evenly. I really couldn't be happier with them. Wait til you see the fridge!
@@growandpreserve is it that gorgeous thermador fridge🤤😋 that I've been seeing in ads. I just can't wait!!!
I’m looking forward to the tour also! I use Soft Scrub to clean the enamel top on my Wolf cooktop. I put on a think layer and let it sit. I can safely use the green scrubby side of kitchen sponge & plastic widget for stubborn spots.
Made this today and came out with 5 pint jars, thankful I watched you first because it wasn’t a shock when I didn’t get the 8 pints.
I may have done the peppers a smidge too long in the griddle pan because there is a slight bitterness, but for the first time and for the cost difference to what I was paying it will work perfectly.
Thank you!
So glad you like it, Tracy. I will definitely be doing a second round on this one. We have really enjoyed having enchiladas more often without breaking the bank! In fact...maybe tonight!
For some reason I have also been procrastinating on canning enchilada sauce. You have convinced me that I should try this recipe, it looks excellent. Thanks
Yay, Maria! Keep me posted if you try this one. We really like it.
Carter I love that you like to can these types of nontraditional type recipes than what we may typically can ourselves, or that we would typically be shown on other CZcams channels. Variety is good!
Thank you so much, and can't wait for the kitchen tour!! ❤
Thank you, ArkansasSquaw! I totally agree that variety is good...both on the shelf and in youtube channels! Kitchen tour coming shortly!
Good evening Carter !! This looks great and I love how you walk us through when your canning! And Happy Father’s Day to David !
Thank you, Bridget!
What I like about your presentations is that you are just so real. I appreciate that so much. And thank you for sharing this recipe.
Thank you so much, Frank!
Good morning, Mrs. Carter! What a great recipe! I love this canning book; it's my favorite. I will need to try this recipe out. I have canned Enchilada sauce, and it was good, but the one you made looks perfect. I just don't like it super spicy. I still have not used those tomatoes in my freezer. I honestly need a week off from work so I can process some food out of my freezer, lol. Thank you again, Carter, for always inspiring me.
Hey, Lori! I hope your Summer is off to a good start. This might be a perfect use for those frozen tomatoes. You know you're going to need the freezer space soon! I do know how hard it is to find the time when you're working full time. Perhaps a staycation is just what you need!
@@growandpreserve A staycation would be amazing and a perfect time to clean out my freezer. I have so much I could preserve, and I would love it! lol 🥰
I’ve REALLY been wanting to can enchilada sauce-so it was so kind of you to show me how to do it! I always feel like I’m sipping on an iced tea and standing at your elbow. Thanks!!
I love that, Lee! Good to have you here.
Just be sure that’s SWEET tea 🤣
Thanks, Carter! Im definitely with you, Ive had this on my list for a very long time. Thanks for sharing, take good care!!😊😊
Hey, Shannon! I can't believe it took me so long to get this one done. Don't wait!
So happy to hear you finally got your new fridge😊
Me too! It was a looooong time coming!
I’m going to try making this
It's a good one, Kristy!
I’ve wondered how that recipe would taste. Thanks for trying it!
Always happy to take one for the team!
Looks perfect! If I can find the dried peppers here in Italy, I will definitely give it a try! Thanks for the video.
I hope you can find them, Kathi.
Thank you for posting. I've also been looking for an canning safe enchilada recipe. I will definitely be trying this. Thank you for the keto adjustments as well. 🙂
I was very happy with this one. Hope you love it!
Thanks Carter! I have been eyeing this same recipe for over a year. I think I might be ready to tackle this year. Kitchen looks beautiful. You look great!
Thanks, Darla! So good to see you. I was really happy with the final product on this one.
I just did something similar with guajillo chilies on Thursday for pozole and had no problem with my hands. There was another kind, but I can't remember the name 😂. No problems. I made sure to wash really well with dawn. It seems to work well for removing oils. I did sieve the ingredients because there was a lot of solids from the peppers and tomatoes (I had fresh). I also had fresh peppers with seeds that got removed.
We are definitely on the same wavelength, Lisa!
Looks so good I don’t think I’ve ever made enchiladas but sure going to give this a try
It's yummy, Val. Let me know if you give it a try!
I can't wait for the tomatoes to come in from my garden so I can make and can this! Love some Mexican food!!
I think you'll be very happy with this!
It looks delicious Carter❤I love your videos
Thanks so much!
Just got the new ball book. Cant wait to try some recipes
Perfect! You'll have fun with it!
Great looking enchilada sauce and a perfect consistency. Good easy to follow recipe. Your canned chicken had a lot of meat. Yummy. Thanks Carter. The refrigerator finally arrived. Yippee. That means a kitchen reveal? Can't wait. Have a great week.
I also like to make a green chicken enchilada casserole. I just add a big spoon of sour cream to the sauce for that light creamy look. Quick and easy.
Thanks, Donna! Do you use salsa verde for your green enchilada sauce, or do you make a special green enchilada sauce?
@@growandpreserve I use Las Palmas Green Chile Enchilada Sauce.
@@donnamullins2089 Got it. Thanks. It sounds delish!
JUST MADE THIS YESTERDAY. I WOULD CALL BALLS VERSION OF ENCHILADA SAUCE GOOD CANTINA STYLE SALSA. IT IS MUCH TOO DENSE TO BE CALLED ENCHILADA SAUCE EVEN THOUGH THE FLAVOR IS THERE. NO REFLEXSION ON YOU CARTER, YOU ARE A WONDEFUL TEACHER AND PRESERVER. I HAVE A LONG LIST OF YOUR RECIPES TO DO.
Good input, Suzie. Thanks for reporting back.
THANK YOU. THE BEST THING YOU DID WITH BALLS RECIPE WAS STRAIN IT. IT IS PERFECT!
MY JARS ARE LABELED "SALSA". LOL! HAD TO TRY IT OUT THOUGH.
So nice to see you Carter. Good things come to those who wait...... I can't wait to try this recipe and add to my pantry. I think this enchilada sauce would be so nice on an omelet or scrambled eggs. Thank you for your wonderful video. Have you ever set up a live video by zoom? A few other homesteaders did it last month and it was great fun to see all the subscribers from all over and just all of us chatting and having questions... Cheers! You will have to have your husband on again soon doing some taste testing.
Wouldn't that be fun to do a Zoom call?! I'll have to look into that. Thanks for the idea, Sheila! I would truly love to put faces to the names I know so well.
i love the way you store your spices. can you tell me about that.
Sure. It has worked out really well. I use these lazy Susan turntables that *just* fit in my shallow cabinets: amzn.to/4cajXwR. I use these jars for my spices: amzn.to/3zpFz9W. I'm less than thrilled with the labels, so I'll leave those off. Hope that helps!
After you get done, straining it, take what left add the remaining chili water. regrind it and run it through the sieve Again .
Crazy thing is, I've been meaning to make some Enchilada sauce for a while now. Thanks for the Video and some visual courage to get on that!
Yes, don't put it off. I can't believe I procrastinated so long.
From New Mexico. Hatch chiles are most definitely authentic!!
Glad to hear it! They certainly made a good enchilada sauce.
Good sharing💕💕Awesome
Thank you! Welcome!
Carter, I would think you could use that dehydrated, pulp and chili or any kind of Mexican dish. It doesn’t necessarily have to be enchiladas. I tried it anyway.
Yes! It's so tasty, I think it will be good in most things.
Yumo, can't wait to try this one, thank you!
It's a winner, Ken! Good to see you.
That looked tasty! I’m curious to hear what you end up using the enchilada powder in. Seems like it might make a nice addition to a chili? Another great video, Carter! Thanks for sharing the process.
Hey, Kari! I hope Summer is off toa good start for you! I'm excited to play with the enchilada seasoning too. Chili is a great idea!
@@growandpreserve Summer is starting off well, thank you for asking. Students are on summer break, but we teachers are still in professional development meetings. Tomorrow is the last day (for me) and it is summer vacation until August 5th and 6th. I plan on spending my summer suckering tomato plants, weeding, and filling the freezer and pantry (literally, GROWING AND PRESERVING). Looking forward to your summer harvest and canning with you.
@@karikelly2797 It sounds like we're going to have a great summer, Kari! So glad you have several weeks off to play in the garden and the kitchen.
LOVE YOUR videos...
Thanks so much, Bob!
Great video! Just wondering if you can add water to your dehydrated powder and turn it into enchilada sauce like you can turn dehydrated tomato powder into tomato sauce by adding water. The enchilada bake looks yummy!
Thanks, Pamela! Good question. I'll have to play with the powder a bit.
How about sprinkling some of the enchilada powder on white sauce pastas or salads while eating or use on vegetables or meat and roast or bake them
Great idea!
Not an enchilada fan, but I'm a Carter fan, so I'm watching
You're the bomb, Tammy! Thank you for being here.
The ordered seasoning would be bomb on some popcorn, specially some popcorn cheese seasoning too. Enchilada popcorn :)
Enchilada popcorn! Stroke of genius, Samantha!
I have a question, which i mean as a question not a judgement! I'm a long time enjoyer of your channel!
I notice CZcamsrs following canning recommendations, but straining am the liquid out of tomatoes. Doesn't that affect flavor and perhaps even the acidity? Tomato water, as we call it, is something i can and use in my pantry. Sometimes i strain it out and cook it down and add it back, make rice, etc. But i wonder how the recipes are being impacted. 😊
Good question, Jennifer. I do often can tomato "water" separately as well. Two reasons I discarded the liquid this time. First, these were frozen tomatoes, most of them slicers, so the water produced as they defrosted was really barely even tinged pink, so quite tasteless. Second, the little bit of thicker tomato juice that was left at the bottom of the measuring cup was not something I wanted in my sauce because I was really wanting the peppers to be prominent, rather than the tomatoes. In recipes that rely on and improve with more tomato taste, I usually add it to the recipe and cook it down or end up canning separately when I have enough. Does that make sense? For a water bath recipe, where acidity is an issue, it definitely makes more sense to use tomato water over plain water, but as today's tomatoes are less acidic than they used to be, most recipes are written as though the tomatoes are not acidic enough to achieve proper pH.
You could make another chicken casserole again but instead of heating the filling you can turn the stove off after heating the peppers and onions. Then add chicken in residue heat and mix in the powder. The oven time will heat everything through. Just an idea
Nice idea!
There is a great 6 minute enchilada sauce recipe on youtube!
I order from Azure Standard frequently. Which goat cheese do you buy? I would love to try it. I enjoyed your video!
I order it in the bug 5lb block and vacuum seal smaller chunks, but it does come in a small package as well: www.azurestandard.com/shop/search/goat%20monterey%20jack%20cheese
Yum!
Hey, BlueDahlia! Good to see you!
Hi Carter!, what model is your vitamix blender? And this recipe looks amazing, Thank you!
I keep an album on my phone called "items we love". In there is a picture of my Vitamix box! It is the C-series Vitamix 6500. I've had it for years. At the time I bought it, I needed it to be able to sit on the kitchen counter underneath the upper cabinets. This one was designed to do just that. There are a few on Amazon: amzn.to/46xQz1H And the enchilada sauce was such a pleasant surprise. I'll be making another batch very soon.
@@growandpreserve Just a little tip I learned from a Chef, when you are putting sauce through a fine mesh strainer,use a whisk to move it through! It works great and fast. And thank you for the vitamix info!
Remember! Peppers are an alkaline so just rinse your hands well with white vinegar to neutralize it.
Good tip, Lee!
I think you're teach very well. May I make a suggestion. Put your work together so you're not walking. So if you can you would put your cheese next to the casserole dish and you're not walking back and forth.
Hatch chilies are famous. People drive for hours to get them in season.
Who knew? They certainly worked well in this recipe!
Do you think one could use Swerve brown sugar instead of regular? Does an artificial sweetener can ok?
I have never canned with Swerve. I use plain Allulose with a bit of molasses in this recipe. Although not blessed by any government agency for home canning, it is heat stable and approved in commercial uses. I have been using it in home canning for the last 2-3 years, and I find it perfect for my purposes. This is the one I use, Vicki: amzn.to/45vsI2i
Looks awesome, my suggestion, use the powder as a base for a taco seasoning. I'm from New Mexico and the Hatch chile is definitely the best.
That's a great idea! I'm almost out of taco seasoning, so I'll work on a new batch. Glad I found the best peppers!
How did you make it easier to push through the strainer and still get thicker sauce?
I just got a better angle on it by moving it to a lower surface. It made a huge difference.
Hey Carter.. I would like one of those electric canners. I used your amazon link but when reading.. it says half pints and pints are only for water bathing?? Can you give me some clarity.. I was sure you have been pressure canning pints in that machine! * edited to add.. nevermind. I just bought one thru your amazon link! * I am sure I will figure it out with your help and videos! Thanks
You will LOVE it! Yes, you may pressure can quarts and smaller in it. as you've seen, I mostly can in pints in half pints. The water bath comment is just there to say that, if you also want to use for water bathing, it is not tall enough to have water cover quarts by at least an inch for water bath canning. I don't normally use mine as a water bath canner unless it happens to be out anyway. And thanks so much for using my link!
@@growandpreserve It came today!! My first try with it will probably be this enchilada sauce 💚💚
You could add the enchilada powder to enchilada soup or turn it into tacos...
Definitely. Great ideas!
Straining it removes a lot of bitterness
Interesting. I didn't know that.
Next time blend the chili longer....the Vitamix will blend to smooth .. 38:09 ..I don't cook I blend them jar then process...I wb 40 mins...
Thanks. Kay!
I have the Kindle edition of The cookbook you are using and the recipes are completely different then what you are making. I can't even find the recipe for the enchilada sauce you're making. Any ideas?😢
That's so weird, Bonnie. In my book, it's in chapter 3 (pressure canning), just after "beef chipotle chili" and just before "beefy Bolognese sauce". Do you have either of those two in the Kindle edition?
I did find it way back on page 474. I kept looking through the sauces, etc. kinda weird but at least I found it thanks to you. I can hardly wait for my tomatoes start producing this summer. I've been trying to find a really good red enchilada sauce and this is it! Just started watching your channel on month or so ago and have been looking at your recipes and processes. Sometime this summer I want to make the beef broth.
@@bonnies1405 Yay, Bonnie! So glad you found it. This is a good one. Welcome to the channel. Glad to have you here!
I need that teal pan, where did you get it from?
I love that pan. I bought it at Costco 3-4 years ago. I have seen it there occasionally since, so keep an eye out if you're in Costco.
Thank you!!!
That's right--no tomatoes in true mexican enchilada sauce! Gringo sauce has tomatoes cause its easier and familiar
That's what I hear!
carter you should check out rick bayless for great mexican dishes and knowing you you could adapt alot of them to your style of cooking and canning he had a show on pbs called mexico one plate at a time but he has cooking at his home where he makes some fab dishes he is on you tube if you follow him you get a mix of all of his shows i subscribe to his channel i think he is worth the time if you want to cook authentic mexicam food from all over mexico way too thin add some soilds you won't be sorry!! ps did i say i live in ticson az
Great thought, Heather. I love Rick Bayless, but I had kind of forgotten about him.
Whether it's mild or hot chilli it's best you wear gloves for your safety and assurance
Yes, that would be the smart thing to do!
Did you add the tin foil balls to your squash plants??
Funny. I was just thinking about the other day. I had to start over with my squash because the heavy rains washed away the seeds I had sown. I have one of the original ones that is climbing well, and the others are just starting. Ready for tin foil?
Is that child yelling in the background?
That is my spoiled rotten cat!