Green Enchilada Sauce For Pressure Canning Food

GREEN ENCHILADA SAUCE

Steps:

• Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.
• Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.
• Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
• Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
• Discard the stems. Make a vertical slit down the middle of the peppers with a knife and remove the seeds and veins. (You can leave them in if you prefer your sauce extra spicy.)
• Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth.
• Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently.
• Season: Remove from heat and add the remaining vegetable broth and lime juice. Mix together, taste and season with more salt if necessary.
• Serve: Serve immediately or store in an airtight jar in the refrigerator for up to a week, or freeze for up to 3 months.

CANNED GREEN TOMATILLO SAUCE

Steps:

• Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
• Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
• Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

ENCHILADA SAUCE FOR CANNING

Steps:

• add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
• ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
• PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.