Harvest Right has a $500 off sale on all models going on for the month of November. I'm going put a deposit down on one this week. Then I can make payments until it's paid off.
Glad to see canning coming into play again for your 60 days of food prevention. I think it is so important but understand having the freshness of frozen food.
just finished up prepping and jarring 5.5 pints. Canning for 5 and putting the rest in the frig. I did the Chili peppers just like you did. the only thing I did different was using an immersion blender to blend all ingredients together. All hail the immersion blender ! 😊😊
Love this recipe. I do use homemade chicken broth instead of water. Give it another depth of flavor. Learned that from my fathers family who was born in Mexico.
@@DutchAlaskagirl No, I wouldn't want to can the mixture. I make up the gravy fresh (2T butter/flour & 2c chicken broth) and add a can of enchilada sauce to the gravy.
I have made this multiple times. We think it is a little sweet so I did cut back on the sugar a little. If you re-read the instructions it doesn't say anything about peeling these dried peppers. "When cool enough to handle, remove and discard stems and seeds from chiles; tear into large pieces and place in a medium bowl. Cover with boiling water. Let stand 20 minutes or until softened. Drain, reserving 1 cup soaking liquid." It would be (nearly) impossible to peel a dehydrated pepper. It does say to clean, and toast on a hot cast iron and then tear into pieces and add to the water to soften and steep. I have also dehydrated this recipe and powdered so I then don't have to use a full pint for the two of us if not needed. I really like having the dehydrated/powered version on my shelf. I do enjoy your videos and so many of the wonderful ideas you share. I loved the roux on the 2nd go round.
I wish I had read your review before I made this recipe. I thought it tasted good until I added the sugar. The sugar was the last thing I added. :( I was debating if I wanted to add it at all. It's way too sweet for me.
This is so timely for me! I was just at the store yesterday to buy some enchilada sauce and decided that I did not want to buy it after I read the ingredients on the back of the can. I never thought of canning it myself. I have made it fresh before, but I'm so glad that you posted this video because it would save me a ton of time in the long run to can it! Thank you for sharing your wisdom with all of us!
Miss Rose!! I just canned for the first time ever..at 58!!! I was so scared to can before I started watching your vids. But, you are so thorough and helpful with all aspects of the process I decided to go for it! I did pint jars of hamburger that needed to be cooked but not eaten right away. Using an instapot max and following the manufactures and your directions it was smooth sailing! You provide so much info (especially on what happens when bad things occur during the canning process along with the WHY) the fear level is greatly lowered. I wish I had seen your stuff years sooner. Anyways, just thought I would let you know how much you and your hubbys hard work is helping us newbies. Take care and God bless y’all!!!
Timing is everything! I was going to make the Ball recipe today, but time got away from me and I did not get to it. I will make it tomorrow, incorporating your changes. It will be so much easier. Thanks Pam and Jim!
You read my mind. I have been wanting to do this recipe for 3 years and quit the store brought brand. The process for the peppers always held me back. I'm so excited to try this. Thanks for this video.
I love your method for making the sauce with the dried peppers and can hardly wait to give it a try. Thank you for showing us new items we can add to our food storage that are a little out of the ordinary. Always enjoy your videos.
I LOVE THAT YOU DID THIS - the home processed foods with control of ingredients! I just nixtamalized corn for the very first time yesterday. So we will have corn tortillas soon! Enchilada sauce is PERFECT for me right now! ❤❤❤
@@tammiew930 start with hard dry dent corn. Boil it an hour or two with water and calcium hydroxide, aka ‘lime’ aka ‘cal’. Turn off. Let it soak in overnight and rinse well the next day. Hull is removed and corn is hydrated. It is called nixtamal. At this point you can grind to make masa for tamales or tortillas. If you boil this corn, it expands and ‘pops’ and becomes hominy. When dry corn is treated this way it becomes much more nutritious than ground hard corn. Niacin is released and it also contains calcium that was absorbed by the lime used in the process.
@@lorettaheath8746 wow, thats really cool. Thankyou for the description. Sounds like this process would let the body actually use the nutrition that is in the corn😊
Very good, informative video. I'm not sure if I have ever made enchilada sauce from scratch (which means, it was a long time ago if I did) but, I have made red sauce for Chili Colorado many times and, I think it is worth browning the dried chilies and soaking them before blending them. I believe it gives the flavor of the sauce more depth. I have never PEELED the chilies - that's reserved for... almost nothing - lol! I have also never thought to can my Chili Colorado sauce so, your video inspires me to give it a try. Thank you so much!!!
Thanks, Pam & Jim. I used to make meals ahead and am working to dutifully resume the practice in our empty nest with 2 sort-of retirees. This recipe is especially great, love Hispanic cuisine.
We prefer to eat chicken enchiladas and I use my tomitillo/green tomato salsa (recipie from local extension office, booklet on salsas) as the sauce. Delish! Have made with tomitillos and with end of garden green tomatoes. Either way works. Or a mix of both.
Thank you for "taking the plunge" and showing us this recipe. I was going to make it once (not this recipe) until I read about blistering and peeling the peppers. "Ain't nobody got time for that!" 😁 Besides, I don't really use it that much ... a can from the store would do. Well ... I think that is about to change!😊❤
Hi Pam I’m from NM an love, love Chile. Thank u for sharing this video. I always soak my chiles first. That’s how I’ve learned. Ur sauce looks delicious.
I really like the idea of getting away from grocery store packaged things. Anyway you can look at mixes? Like bread mixes, cookie mixes, biscuit mix, etc along with storage ideas for levels and 3 storage?
Great video! I made the sauce using this recipe and the Nesco canner. I added more seasonings specifically cumin and mexican oregano, more chili powder, more salt, and cut the sugar in half. My bag of chilis contained 14 so I used them all. The last 2 I threw on my pellet smoker grill for a couple min. I think next time I will do all the chilis if it works time-wise. Since I could not can it the same day I made the sauce I refrigerated overnight. My goodness!! The flavors really melded and were wonderful. Great process and wonderful result! I ended up with approximately the same amount as you did, not 8 pts.
I just bought the Ball book that the recipe came from. It was fun to pick up my book and follow along as you made the recipe. One thing I really like about this book is that it gives you recipes to can (or other types of preserving) and then gives you meal recipes you can make with the item you canned. Pretty cool idea if you ask me!
I just made this recipe. I have kidney disease so I have to watch my salt intake, potassium and phosphorus. I made this without salt and it came out great! Thanks for your helpful tips and details! I am a detail person and I love your videos!!
Thank you so much for posting this video. I was just thinking about canning enchilada sauce and here you have posted a video about it just when I needed it. You have posted so many videos just in the nick of time for me, and I have learned so much from you. I really appreciate you sharinging your knowledge. It is a joy to watch and learn from you.
I love your adaptation and can't wait to try it! Maybe in a future Q&A you could address this concern of mine: when we need to keep a viscous mixture boiling ( per instructions), does that mean 212 F or just bubbling? I always feel like I am fighting Mt Vesuvius when foods like applesauce bubble (splatters and air borne bombs). Any tips?
This looks wonderful. I’ve never made it before. Tell me why it’s low acid food? Peppers onions and tomatoes are pretty much. The base for salsa which is not low acid food. Is it because of the amount of peppers and onions compared to tomatoes? I wonder what it would have tested on the litmus paper. I also wonder if you could’ve added some lemon or vinegar just to bring the pH down a little. Anyway, just wondering always want to figure things out so that if I have to make some critical decisions I can.
It is so wonderful that you did this today. I bought several cans a couple of months ago because I wanted to be able to make enchiladas whenever I wanted to make them. I remember thinking that there was probably a recipe to make it. Then I started thinking about how much healthier and tastier it would be if I did make it myself. So, this is right on time and exactly what I needed to know. Evidently, I do not look through my preserving books enough or I would have seen it. Thank you for providing this information and showing us how to do it. Y'all are great! (I also forget what it was I wanted to look for when I sit down with my laptop. Lol)
You just described what happens to me all the time! I walk into a room and can't remember what I was going to do. Or I get on my computer to look something up and something else captures my attention...! It just shows that we both have curious minds that want to keep learning! LOL!
What works well for me is adding a can of premade enchilada sauce to a basic homemade "gravy" (2T butter/flour & 2c chicken broth). One could do the same thing with a homemade enchilada sauce. 😋 Sacramento, California USA 🇺🇸
That’s a great video and We will be making this soon!! I lived in McGregor TX a week as in Temple and Belton for many, many years with relatives in Waco! Thanks for sharing the link!!👍😎👍
This is a wonderful recipe, I’ve used it many times. My household loves spicy food so we add a few chili arbol or pequin. Love your method, I’ll be trying it soon.
I really like this idea and I am excited to try it. I know you gave a few ideas on how to use this sauce but I would love another video showing some recipes that use this sauce.
What a wonderful idea. I gre up having Old El Paso Red Enchilada Sauce. The taste has definitely changed. It's also quite a bit thinner than it used to be. I'll definitely try this one. We get the big, dark red peppers from NM. I believe they are Bueno brand. Have you tried freeze drying this sauce yet?
Thank you for showing us how to make this enchilada sauce! I just canned 7 quarts and 4 pints of homemade chicken bone broth using a rotisserie chicken and leg quarters along with cut up chicken backs that I found at a local Hispanic grocery store in the city I live in. I used my 6 quart Instant Pot and my Nesco canner to make a total of 9 quarts of bone broth. I canned all of my jars in my Nesco electric pressure canner. It's the best canning investment I've ever made. I think I'm all set with chicken bone broth for the winter. I have one taken apart rotisserie chicken in my freezer if I need to make more. The next time I need to make it, I think I'll bake the leg quarters and chicken backs first to get the skin browned, as some of my broth was on the pale side. Keep up the good work Pam & Jim! Because of your channel I've become a canner and am stocking my pantry 😊.
@@sherrywilliams1131 Yes I know that, but I didn't want any onion flavor in my broth. I just wanted pure chicken bone broth as a base for soups, stews, and chicken pot pie.
Would it work to blend the tomatoes in the blender before adding them to the peppers and onions? This sauce looks delicious! As a former long time resident of AZ I miss good Mexican food! Can't get it here in the PNW, so I have to make it myself😎🇺🇸
Wow! This is the second time you have showed me that I've been working way to hard when canning tomato sauce or paste, etc. This is wonderful! Amazing! I will revisit this video; you better believe it!
I was so excited today when l found the Cento and Contadina Tomato puree at Wal Mart, they Didnt have much but l will also look in other stores,and theres always Amazon.!
Thank you for doing this! I bought this book awhile ago. I am a VERY new canner and thought maybe they just didn't want to do it in quarts. I appreciate you so much explaining why if it only says pints to do it in pints!!!
I watched my mother make enchilada sauce as a girl living in NM. She added the peppers to the blender just as you do. Only thing is that there was no tomato sauce in it. She would freeze it in containers.
Thanks for the video! Since this was your first purchase of those dried peppers what did you think of them? I've been afraid to buy them since I don't want a too spicy pepper. I would like to try this recipe with your version. Our favorite way to use enchilada sauce beside enchiladas of course is to season refried beans with it (a few tablespoons of the sauce is perfect seasoning without making the beans 'soupy'). So canning in the half pints would make sense for us.
Yes, they were perfect for us. Either New Mexico or California peppers will work and not put out too much heat. If you decide to can using 8-oz jars, be sure to process for the time given for pints since there is not a tested recipe for that size jars.
Thank you for showing us how to make and preserve this sauce, Pam. Please help me understand canning ingredients that are already canned, specifically, the tomatoes. I understand that one may not have fresh tomatoes on hand, but it still seems odd to me to open a can of something only to re-can it, so to speak. Will there be any nutrients left once it's been canned twice? Not trying to be contrary, but every time I see someone do this - you are certainly not the first and won't be the last - it puzzles me. Thanks again to you and Jim for all the time, effort, and thought you put into your videos. I always learn something new. ~ Lisa
Thank you so much. I have been looking for a really good enchilada sauce. We love making things with it. And I am always concerned about using things store bought. Plus I am working on having my pantry full of meals that are ready or nearly ready. We do not know what is coming next and it pays to be prepared.
Thanks for the video! I've never canned enchilada sauce, but I'm going to try this using some of my excess jars of home canned tomatoes. I was in a rush this year and canned too many jars of just plain, chopped tomatoes becsuse that was easier.
It looks like it would freeze dry well, and might be a use of the powdered tomaotes from the oversupply for less of other people's processing. Thank ypu for the recipe and hints. Nos to fond those peppers in Canada....
I really enjoy your channel. I have learned so much from you. What is the brand of the counter, cook burner that you are using in your video's. I would like to buy one. Thank you.
I love your videos & I follow along all the time so thank you for that. I was excited to try this recipe but sadly, I didn't follow my instincts on the amount of sugar... I was going to reduce it because frankly, who wants sweet enchilada sauce & sure enough, it's way too sweet. I was so hoping for a more authentic savory sauce. Normally I skim through the reviews but, I didn't this time & it seems others feel the same. I added a TBSP of lemon juice which didn't really help & as its heating up its just getting sweeter & actually reminds me of chili sauce so it looks like I will rebrand it as appose to tossing it out. I'm thinking it would be good poured over chicken & baked. We shall see!
I wonder if one of those hand blenders would help to just do it all in the pot rather than transferring it to the blender, then back to the pot . I may try that. it looks like an awesome recipe ! Thankyou for this
Hi Pam, your videos are great! I know you ended up with closer to 6 pints and the recipe says it yields 8 pints but I think 6 pints is much closer to being correct. 2-28 oz. cans of diced tomatoes is 7 cups + 2 cups of water + 5 cups of onion (I'd guess 3 cup of water) + dry ingredients = 12 cups of liquid so 6 pints should be about right. What do you think?
Dr. Cantrell: I love ❤️ you!! You are changing my life with every video I watch. (My husband now knows you and watches with me, too!) Last week, I watched a video with my 87 year old Mother, and she loves you, too! You are extremely clear on what you teach, you are honest, and you are my new friend! THANK YOU! I have a very big concern: I am 66 and I grew up very aware of the need for iodine in our diets. With all of the various new salts, no one has mentioned the need for iodine. Do these salts have iodine? Do we get enough iodine in our diet through other foods? Could you please address this? Thank you so very much. Stacey B St. George UT.
Thank you...that's what I thought. Do you think young people today are aware of the need for iodine? I have watched various videos and none of them have shown the use of ionized salt... You don't have to reply, but could Dr. Cantrell do a short blurb on it? Thank you again. Stacey
Hey sis i was watching your video on chilie and beans, and I was wandering, if i cook the meat and beans a little longer, and make it more soupy, can i pressure cann in quart jars, i have a big family, thanks
Can use the not quite a pint of sauce for Spanish rice. So you pressure cooked this, not waterbathed. Is it because no lime or lemon juice, or because of added peppers, or because fried in oil? Curious. I want to try this recipe. Would like to start with fresh tomatoes if possible.
Electric pressure cookers (~Instant Pot) are so easy and foolproof to operate I wouldn't even bother with a stovetop pressure cooker unless you're off the electric grid.
You use to mentioned and shared in the freeze dryer groups a lot. Have you thought about doing more freeze dryer content? There isn’t a lot of creators in that category.
Thank you for that recipe and demonstration. Questions on your Nesco. Does it vent a full 10 minutes or does it determine that all the air has escaped? Do you use it for raw pack items? I'm asking because mine does not vent 10 minutes and I am concerned that my food isn't safe. Thank you.
Great video... Pam, I was always taught to wash the chilies very well as they are dried out in the open where rodents crawl over the chilies and do, you know what... Do some come packaged already washed? I hardly buy them.. Thanks again....
I really appreciate these types of videos that you and Jim do because I don't have a freeze dryer.
Harvest Right has a $500 off sale on all models going on for the month of November. I'm going put a deposit down on one this week. Then I can make payments until it's paid off.
@@KitchenFairy61it’s still at least 3k. Is there interest on the payments or is it zero?
I never knew how to use those dried peppers. Easier than I thought! Thank you!
Glad to see canning coming into play again for your 60 days of food prevention. I think it is so important but understand having the freshness of frozen food.
With the overhead camera angle, the image of Jim dangling from the ceiling like he was in a Mission Impossible movie popped into my head! 😄
just finished up prepping and jarring 5.5 pints. Canning for 5 and putting the rest in the frig. I did the Chili peppers just like you did. the only thing I did different was using an immersion blender to blend all ingredients together. All hail the immersion blender ! 😊😊
Love this recipe. I do use homemade chicken broth instead of water. Give it another depth of flavor. Learned that from my fathers family who was born in Mexico.
Love that 💕
I learned to mix enchilada sauce 50/50 with a homemade gravy from my Mexican (former) MIL.
@@rangerannie5636 but you wouldn’t be able to can that version
@@DutchAlaskagirl No, I wouldn't want to can the mixture. I make up the gravy fresh (2T butter/flour & 2c chicken broth) and add a can of enchilada sauce to the gravy.
@@rangerannie5636 if it has flour in it it is not able to be canned. .
I have made this multiple times. We think it is a little sweet so I did cut back on the sugar a little. If you re-read the instructions it doesn't say anything about peeling these dried peppers. "When cool enough to handle, remove and discard stems and seeds from chiles; tear into large pieces and place in a medium bowl. Cover with boiling water. Let stand 20 minutes or until softened. Drain, reserving 1 cup soaking liquid." It would be (nearly) impossible to peel a dehydrated pepper. It does say to clean, and toast on a hot cast iron and then tear into pieces and add to the water to soften and steep. I have also dehydrated this recipe and powdered so I then don't have to use a full pint for the two of us if not needed. I really like having the dehydrated/powered version on my shelf. I do enjoy your videos and so many of the wonderful ideas you share. I loved the roux on the 2nd go round.
I wish I had read your review before I made this recipe. I thought it tasted good until I added the sugar. The sugar was the last thing I added. :( I was debating if I wanted to add it at all. It's way too sweet for me.
This is so timely for me! I was just at the store yesterday to buy some enchilada sauce and decided that I did not want to buy it after I read the ingredients on the back of the can. I never thought of canning it myself. I have made it fresh before, but I'm so glad that you posted this video because it would save me a ton of time in the long run to can it! Thank you for sharing your wisdom with all of us!
I knew when you just cut the tops off the peppers that it was going to be legit- that’s how I was taught too!!
Miss Rose!! I just canned for the first time ever..at 58!!! I was so scared to can before I started watching your vids. But, you are so thorough and helpful with all aspects of the process I decided to go for it! I did pint jars of hamburger that needed to be cooked but not eaten right away. Using an instapot max and following the manufactures and your directions it was smooth sailing! You provide so much info (especially on what happens when bad things occur during the canning process along with the WHY) the fear level is greatly lowered. I wish I had seen your stuff years sooner. Anyways, just thought I would let you know how much you and your hubbys hard work is helping us newbies. Take care and God bless y’all!!!
We love this report! That is so fantastic and congratulations! Keep up the great work!!!
Timing is everything! I was going to make the Ball recipe today, but time got away from me and I did not get to it. I will make it tomorrow, incorporating your changes. It will be so much easier. Thanks Pam and Jim!
So glad the timing was right for you!!!
You read my mind. I have been wanting to do this recipe for 3 years and quit the store brought brand. The process for the peppers always held me back. I'm so excited to try this. Thanks for this video.
This is a great idea! So much better than messing up the kitchen every time I want to make enchilada sauce.
What would we do without you? We appreciate you so much! I have one request: Please do the green enchilada sauce. Please!!
Yes!
I love your method for making the sauce with the dried peppers and can hardly wait to give it a try. Thank you for showing us new items we can add to our food storage that are a little out of the ordinary. Always enjoy your videos.
You are so welcome!
I LOVE THAT YOU DID THIS - the home processed foods with control of ingredients! I just nixtamalized corn for the very first time yesterday. So we will have corn tortillas soon! Enchilada sauce is PERFECT for me right now! ❤❤❤
What is nixtmalized corn?
@@tammiew930 start with hard dry dent corn. Boil it an hour or two with water and calcium hydroxide, aka ‘lime’ aka ‘cal’. Turn off. Let it soak in overnight and rinse well the next day. Hull is removed and corn is hydrated. It is called nixtamal. At this point you can grind to make masa for tamales or tortillas. If you boil this corn, it expands and ‘pops’ and becomes hominy. When dry corn is treated this way it becomes much more nutritious than ground hard corn. Niacin is released and it also contains calcium that was absorbed by the lime used in the process.
@@lorettaheath8746 wow, thats really cool. Thankyou for the description. Sounds like this process would let the body actually use the nutrition that is in the corn😊
I’m definitely going to make this sauce. Looks delicious. Thank you!
Very good, informative video. I'm not sure if I have ever made enchilada sauce from scratch (which means, it was a long time ago if I did) but, I have made red sauce for Chili Colorado many times and, I think it is worth browning the dried chilies and soaking them before blending them. I believe it gives the flavor of the sauce more depth. I have never PEELED the chilies - that's reserved for... almost nothing - lol! I have also never thought to can my Chili Colorado sauce so, your video inspires me to give it a try. Thank you so much!!!
Being from NM we eat lots of Enchiladas! Perfect recipe! So happy to know i can can this! Thank you Pam & Jim❤
Greatly appreciate this recipe! I'm adding it to my to-do's. Enchilada sauce is a great sub for mole sauce and is wonderful added to rice too.
Your hair always looks very nice! Just wanted you to know that it looks exceptional in this video!
Thanks, Pam & Jim. I used to make meals ahead and am working to dutifully resume the practice in our empty nest with 2 sort-of retirees. This recipe is especially great, love Hispanic cuisine.
We prefer to eat chicken enchiladas and I use my tomitillo/green tomato salsa (recipie from local extension office, booklet on salsas) as the sauce. Delish! Have made with tomitillos and with end of garden green tomatoes. Either way works. Or a mix of both.
Pam, Jim, ❤❤ always the best educators, ❤You are sanity in an insane world. Abundant blessings on you, and yours!
Wow, thank you for the great comments. Jim
Thank you for "taking the plunge" and showing us this recipe. I was going to make it once (not this recipe) until I read about blistering and peeling the peppers. "Ain't nobody got time for that!" 😁 Besides, I don't really use it that much ... a can from the store would do. Well ... I think that is about to change!😊❤
Hi Pam I’m from NM an love, love Chile. Thank u for sharing this video. I always soak my chiles first. That’s how I’ve learned. Ur sauce looks delicious.
I really like the idea of getting away from grocery store packaged things. Anyway you can look at mixes? Like bread mixes, cookie mixes, biscuit mix, etc along with storage ideas for levels and 3 storage?
Store bought mixes are fine, but I would not count on them for long term storage. They would be perfect for Level #2 and also for Level #1.
Thank you for this! I've had the peppers for a while but was intimidated by the process. Yours seems so much better
Great video! I made the sauce using this recipe and the Nesco canner. I added more seasonings specifically cumin and mexican oregano, more chili powder, more salt, and cut the sugar in half. My bag of chilis contained 14 so I used them all. The last 2 I threw on my pellet smoker grill for a couple min. I think next time I will do all the chilis if it works time-wise. Since I could not can it the same day I made the sauce I refrigerated overnight. My goodness!! The flavors really melded and were wonderful. Great process and wonderful result! I ended up with approximately the same amount as you did, not 8 pts.
I have the stuff in my freezer to make enchilada sauce,thank you for showing an easier way to handle the peppers
You are so welcome!
I just bought the Ball book that the recipe came from. It was fun to pick up my book and follow along as you made the recipe. One thing I really like about this book is that it gives you recipes to can (or other types of preserving) and then gives you meal recipes you can make with the item you canned. Pretty cool idea if you ask me!
I just made this recipe. I have kidney disease so I have to watch my salt intake, potassium and phosphorus. I made this without salt and it came out great! Thanks for your helpful tips and details! I am a detail person and I love your videos!!
So glad it worked for you.
Thank you so much for posting this video. I was just thinking about canning enchilada sauce and here you have posted a video about it just when I needed it. You have posted so many videos just in the nick of time for me, and I have learned so much from you. I really appreciate you sharinging your knowledge. It is a joy to watch and learn from you.
I love your adaptation and can't wait to try it! Maybe in a future Q&A you could address this concern of mine: when we need to keep a viscous mixture boiling ( per instructions), does that mean 212 F or just bubbling? I always feel like I am fighting Mt Vesuvius when foods like applesauce bubble (splatters and air borne bombs). Any tips?
This looks wonderful. I’ve never made it before. Tell me why it’s low acid food? Peppers onions and tomatoes are pretty much. The base for salsa which is not low acid food. Is it because of the amount of peppers and onions compared to tomatoes? I wonder what it would have tested on the litmus paper. I also wonder if you could’ve added some lemon or vinegar just to bring the pH down a little. Anyway, just wondering always want to figure things out so that if I have to make some critical decisions I can.
Hi Pam and Jim I love you videos and I would love some cream of soup ideas for storing …thank you for all you do
The homemade dry mixes are easy to keep on hand...
Will definitely try this. So simple, yet delicious. Thank you!
It is so wonderful that you did this today. I bought several cans a couple of months ago because I wanted to be able to make enchiladas whenever I wanted to make them. I remember thinking that there was probably a recipe to make it. Then I started thinking about how much healthier and tastier it would be if I did make it myself. So, this is right on time and exactly what I needed to know. Evidently, I do not look through my preserving books enough or I would have seen it. Thank you for providing this information and showing us how to do it. Y'all are great! (I also forget what it was I wanted to look for when I sit down with my laptop. Lol)
You just described what happens to me all the time! I walk into a room and can't remember what I was going to do. Or I get on my computer to look something up and something else captures my attention...! It just shows that we both have curious minds that want to keep learning! LOL!
@@RoseRedHomestead Glad to know that I am not the only one!
Thank you so much for doing this.
Perfect timing!! I was getting ready to look up this exact thing. 😊
Thank you! I love your video’s.
Looks like a great recepie!
Looking forward to canning some! Thank you for sharing your skills.
I am so trying this. I love enchiladas!
What works well for me is adding a can of premade enchilada sauce to a basic homemade "gravy" (2T butter/flour & 2c chicken broth). One could do the same thing with a homemade enchilada sauce. 😋
Sacramento, California USA 🇺🇸
Thank you for your wonderful videos. You are such an excellent teacher.
Great demonstration!
Thank you Pam❤
Looks so easy this way. Thank you.
You are so welcome!
Love your processing step 1 . Kiss method is my go to!
You made it look so easy, Thank You and for sharing. ✝️💟
Thank You!! We cook with enchilada sauce often.
That’s a great video and We will be making this soon!! I lived in McGregor TX a week as in Temple and Belton for many, many years with relatives in Waco! Thanks for sharing the link!!👍😎👍
This is a wonderful recipe, I’ve used it many times. My household loves spicy food so we add a few chili arbol or pequin. Love your method, I’ll be trying it soon.
I really like this idea and I am excited to try it. I know you gave a few ideas on how to use this sauce but I would love another video showing some recipes that use this sauce.
Great video! Thanks 🥰
Glad it was helpful!
You are such a master preserver! I trust you and love your scientific explanations 😊 so helpful!
Wow, thank you! Jim
I would also FREEZE DRY some of the delicious sauce. Yummmmmmmmmmy! *FREEZE DRY YOUR PANTRY!* This is my new motto!
Your amazing my grandmother or mother never thought me. I can water bath but I can't pressure can.
What a wonderful idea. I gre up having Old El Paso Red Enchilada Sauce. The taste has definitely changed. It's also quite a bit thinner than it used to be. I'll definitely try this one. We get the big, dark red peppers from NM. I believe they are Bueno brand.
Have you tried freeze drying this sauce yet?
Thank you for showing us how to make this enchilada sauce!
I just canned 7 quarts and 4 pints of homemade chicken bone broth using a rotisserie chicken and leg quarters along with cut up chicken backs that I found at a local Hispanic grocery store in the city I live in. I used my 6 quart Instant Pot and my Nesco canner to make a total of 9 quarts of bone broth. I canned all of my jars in my Nesco electric pressure canner. It's the best canning investment I've ever made.
I think I'm all set with chicken bone broth for the winter.
I have one taken apart rotisserie chicken in my freezer if I need to make more.
The next time I need to make it, I think I'll bake the leg quarters and chicken backs first to get the skin browned, as some of my broth was on the pale side.
Keep up the good work Pam & Jim! Because of your channel I've become a canner and am stocking my pantry 😊.
If you include the onion skins with your bones it makes a nice warm brown color.
@@sherrywilliams1131 Yes I know that, but I didn't want any onion flavor in my broth. I just wanted pure chicken bone broth as a base for soups, stews, and chicken pot pie.
Would it work to blend the tomatoes in the blender before adding them to the peppers and onions? This sauce looks delicious! As a former long time resident of AZ I miss good Mexican food! Can't get it here in the PNW, so I have to make it myself😎🇺🇸
Wow! This is the second time you have showed me that I've been working way to hard when canning tomato sauce or paste, etc. This is wonderful! Amazing! I will revisit this video; you better believe it!
Thank you Pam and camera man Jim.
Thank you Pam! I think our taste buds are twins 😊
Christopher Ranch is local to me Gilroy CA good stuff Gilroy is famous for Garlic
Great timing and I am going to go in now and count peppers and cans of tomatoes!!
Sounds great!
I was so excited today when l found the Cento and Contadina Tomato puree at Wal Mart, they Didnt have much but l will also look in other stores,and theres always Amazon.!
Yes, that is what I had to do. One store after another. Jim
Thank you for doing this! I bought this book awhile ago. I am a VERY new canner and thought maybe they just didn't want to do it in quarts. I appreciate you so much explaining why if it only says pints to do it in pints!!!
You are so welcome! Jim
I watched my mother make enchilada sauce as a girl living in NM. She added the peppers to the blender just as you do. Only thing is that there was no tomato sauce in it. She would freeze it in containers.
Thanks for the video! Since this was your first purchase of those dried peppers what did you think of them? I've been afraid to buy them since I don't want a too spicy pepper. I would like to try this recipe with your version. Our favorite way to use enchilada sauce beside enchiladas of course is to season refried beans with it (a few tablespoons of the sauce is perfect seasoning without making the beans 'soupy'). So canning in the half pints would make sense for us.
Yes, they were perfect for us. Either New Mexico or California peppers will work and not put out too much heat. If you decide to can using 8-oz jars, be sure to process for the time given for pints since there is not a tested recipe for that size jars.
thankyou.. ive been wanting this recipe.. I use enchilada sauce alot, this is perfect!! Silly me, i thought i was done canning yesterday..
🤣
The more I watch Pam, the more I realize I’ll never be done! 😂
Thank you for showing us how to make and preserve this sauce, Pam. Please help me understand canning ingredients that are already canned, specifically, the tomatoes. I understand that one may not have fresh tomatoes on hand, but it still seems odd to me to open a can of something only to re-can it, so to speak. Will there be any nutrients left once it's been canned twice? Not trying to be contrary, but every time I see someone do this - you are certainly not the first and won't be the last - it puzzles me. Thanks again to you and Jim for all the time, effort, and thought you put into your videos. I always learn something new. ~ Lisa
Thank you so much. I have been looking for a really good enchilada sauce. We love making things with it. And I am always concerned about using things store bought. Plus I am working on having my pantry full of meals that are ready or nearly ready. We do not know what is coming next and it pays to be prepared.
It really does pay to be prepared!! So glad you are working on that!
Another great lesson. Thank you! Do you know if we can process half pints in our electric canners?
Thanks for the video! I've never canned enchilada sauce, but I'm going to try this using some of my excess jars of home canned tomatoes. I was in a rush this year and canned too many jars of just plain, chopped tomatoes becsuse that was easier.
This sounds good. Jim
Same here! I canned many cases of home grown Roma tomatoes that will be used in enchilada sauce!
It looks like it would freeze dry well, and might be a use of the powdered tomaotes from the oversupply for less of other people's processing. Thank ypu for the recipe and hints. Nos to fond those peppers in Canada....
I really enjoy your channel. I have learned so much from you. What is the brand of the counter, cook burner that you are using in your video's. I would like to buy one. Thank you.
Could you use an immersion blender instead?
I love your videos & I follow along all the time so thank you for that. I was excited to try this recipe but sadly, I didn't follow my instincts on the amount of sugar... I was going to reduce it because frankly, who wants sweet enchilada sauce & sure enough, it's way too sweet. I was so hoping for a more authentic savory sauce. Normally I skim through the reviews but, I didn't this time & it seems others feel the same. I added a TBSP of lemon juice which didn't really help & as its heating up its just getting sweeter & actually reminds me of chili sauce so it looks like I will rebrand it as appose to tossing it out. I'm thinking it would be good poured over chicken & baked. We shall see!
Oh this would’ve been awesome to freeze dry
I wonder if one of those hand blenders would help to just do it all in the pot rather than transferring it to the blender, then back to the pot . I may try that. it looks like an awesome recipe ! Thankyou for this
Would you rate the flavor as mild or medium or hot?
I was wondering about that, too
Hi Pam, your videos are great! I know you ended up with closer to 6 pints and the recipe says it yields 8 pints but I think 6 pints is much closer to being correct. 2-28 oz. cans of diced tomatoes is 7 cups + 2 cups of water + 5 cups of onion (I'd guess 3 cup of water) + dry ingredients = 12 cups of liquid so 6 pints should be about right. What do you think?
Red - you need an immersion blender!
Dr. Cantrell:
I love ❤️ you!! You are changing my life with every video I watch. (My husband now knows you and watches with me, too!) Last week, I watched a video with my 87 year old Mother, and she loves you, too!
You are extremely clear on what you teach, you are honest, and you are my new friend! THANK YOU!
I have a very big concern: I am 66 and I grew up very aware of the need for iodine in our diets. With all of the various new salts, no one has mentioned the need for iodine. Do these salts have iodine? Do we get enough iodine in our diet through other foods? Could you please address this? Thank you so very much.
Stacey B St. George UT.
Thank you for the very nice comments. Not all salts are iodized. If they are iodized, the label will state same. Jim
Thank you...that's what I thought. Do you think young people today are aware of the need for iodine? I have watched various videos and none of them have shown the use of ionized salt... You don't have to reply, but could Dr. Cantrell do a short blurb on it? Thank you again. Stacey
Hey sis i was watching your video on chilie and beans, and I was wandering, if i cook the meat and beans a little longer, and make it more soupy, can i pressure cann in quart jars, i have a big family, thanks
Pam, do you make green enchilada sauce? I would love to learn how...
What peppers do you use if you dont have the dried out ones. Can you uses a canned green chilis.
Is it possible to make the green tabasco sauce??? As a class?
Do you have a recipe for green enchilada sauce that you can demonstrate?
I would love it if you were able to do this sauce?
can you show prodct info ahain on the chilis? or link please
Looks delicious, would it be ok if I add an ancho pepper to it? It gives the sauce a more nutty flavor.
My understanding is that as long as the amount of pepper stays the same, you can substitute any dried pepper for any other dried pepper
Can use the not quite a pint of sauce for Spanish rice. So you pressure cooked this, not waterbathed. Is it because no lime or lemon juice, or because of added peppers, or because fried in oil? Curious. I want to try this recipe. Would like to start with fresh tomatoes if possible.
I’m wanting to get a pressure cooker. What would you recommend the electric kind or the one you put on the stove Thank you
Electric pressure cookers (~Instant Pot) are so easy and foolproof to operate I wouldn't even bother with a stovetop pressure cooker unless you're off the electric grid.
You use to mentioned and shared in the freeze dryer groups a lot. Have you thought about doing more freeze dryer content? There isn’t a lot of creators in that category.
Thank you for that recipe and demonstration. Questions on your Nesco. Does it vent a full 10 minutes or does it determine that all the air has escaped? Do you use it for raw pack items? I'm asking because mine does not vent 10 minutes and I am concerned that my food isn't safe. Thank you.
Your Nesco should be counting down for the 10 minutes before it alarms to close off the pressure valve.
Was there still a total of 2 cups of boiling water or did you add more?
Can I safely omit or reduce the sugar?
Great video... Pam, I was always taught to wash the chilies very well as they are dried out in the open where rodents crawl over the chilies and do, you know what... Do some come packaged already washed? I hardly buy them.. Thanks again....
Yikes, that's a thought!