I'm not a big canner, because I was mostly afraid of killing my family with some sort of food poisoning. But I am learning and I can now do some basic.
A dear friend of mine gave me the idea of using my empty dishwasher to starilize my jars and lids which is a huge time saver!
Once I fill my jars up, this is my spaghetti sauce, remember I am a pasta sauce snob, :) I wipe down the rim to make sure it is still clean. Any water or sauce on the jar or lid will interfer with the jar sealing.
I then place my lid and ring on the jar, press down in the middle of the lid and tighten down.
As the jars cool, usually within 15 minutes,
you will start to hear popping sounds. This is just the lids being sucked down tight to get that complete seal you need to keep your yummy foods safe from airborn bacteria.
These are my newest jars, aren't they cute? They're by Better Homes and Gardens, and I picked them up at Walmart for $11.
These 5 jars of enchelada sauce... And why such big jars? Well I suppose you are just gonna have to wait for another post on that one. But I will leave you with my recipe!
To Can
ENCHILADA SAUCE
1 #10 can Tomato Sauce
1/2 #10 can water
1/4 cup chicken base to create chicken broth
9 Tablespoons Canola or Olive Oil
8 Tablespoons flour or more
1 ¼ cup mild chili powder
1/4 cup Onion Powder
9 Tablespoons Canola or Olive Oil
8 Tablespoons flour or more
1 ¼ cup mild chili powder
1/4 cup Onion Powder
1/4 cup Granulated Garlic
Salt and Pepper to Taste
Heat oil and stir in flour. Cook for 1 minute. Add remaining ingredients and simmer for 15 minutes.
For individual Meal
3 Tablespoons oil
2 Tablespoons flour
¼ cup mild chili powder
1 can chicken broth
2 cans tomato sauce
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
Salt and Pepper to Taste
Heat oil and stir in flour. Cook for 1 minute. Add remaining ingredients and simmer for 15 minutes.
Enjoy!
