The latest in my Canning 101 series, homemade Enchilada Sauce! I love to make up my own convenience foods–I know what is in them so they are much healthier– simple to just grab off my shelf (rather that have to go to a store for a specialty can of ‘whatever’ or to have on hand when there is no ‘run to the store’ option) and super easy to make up! Enchilada Sauce is one of those insanely SIMPLE ones I can whip up and have canned up a batch in under an hour! Excellent for stocking the pantry with staples for easy meals. Easy meals are a blessing for busy days, yes; but when the S(schtuff)HTF they will help cut stress while still providing great meals!
So, gather up a nice big 7 Quart or larger pot (or 2, I like to double this one!), a wooden spoon, get all your canning equipment prepped and ready to go (canner, rings, jars, lids, jar lifter, etc., etc…) and then gather up what you’ll need for this ever so easy recipe!
I use a #10 can of tomato sauce from Costco (or 7 Qt. of home canned sauce), a little olive oil (TB or so), 1 large onion chopped finely (or a handful or 2 of Thrive Freeze Dried Onions– no mess – no tears– LOVE these!), 1 cup of organic corn flour, 1 cup of chicken broth, 1/2 cup of taco seasoning mix (see my recipe for this below) and a little sea salt and pepper to taste, if you’d like.
Pour your Olive Oil into your pot, bring to medium heat and toss in your onions (sautee until translucent) then toss in the remainder of your ingredients, stir, let simmer on medium-low heat for 20 minutes or so while you get the rest of your canning prep together, get your water heating, etc.
Once you’ve got everything ready, your sauce is nice and hot, ladle into pint or quart jars–I do quarts at 20 minutes in my water bath canner.
That’s all folks. Simple. Makes making homemade Enchiladas quick and easy, not to mention it makes a great soup base, too! I set my hot canned jars on a towel, let them cool, listen for that familiar *PING* of the lids sealing and leave undisturbed for about 24 hours- then they are ready for the pantry shelves.
Now, if you want to make up your own homemade taco seasoning, here is that recipe I promised:
Get out a Quart Canning Jar, a clean used lid and ring; along with a funnel and add in:
1/2 Cup Chili Powder
1/4 Cup Onion Powder
1/8 Cup Cumin
1 TB Garlic Powder
1 TB Paprika
1 TB Sea Salt
If you’re really adventurous you could add in a teaspoon (or more!) of Cayenne!
Put your lid on shake it up and it’s ready! This is so much cheaper and healthier than those packets you can buy in the store! Not to mention, it makes another great pantry staple to have on hand!
2 TB = 1 store packet
Stocking your pantry from scratch is simple….and a labor of love.