What are you canning now?

[Olive Hill]

The oil is actually the key ingredient in that enchilada sauce recipe. It is not recommended that you can oil. In some recipes it can be found in very small amounts, but 1TBSP to a relatively small batch of enchilada sauce is not a "small" amount, imo. You can decide whether or not you want to risk it, just know that the current guidelines say no to oil.

 

[ScoobyRoo]

Quote:
the oil was thought of but I keep telling myself there is always a little bit in the beef & chicken stock that I can. Why not the sauce? Most enchilada sauce has you saute onions/garlic in oil (I know that is not much compared to the recipe itself). I'm finding a few info on other sites may have to try a batch of another recipe that has canning instructions. We just like this recipe a lot and wanted to use it.
Thanks for your help Olive Hill

 

[Frogdogtimestwo]

I would not recommend it just because it contains two no-no's flour and oil. There are approved recipes that you could adjust the spices to your recipe and probably be super close, JMHO

 

[ScoobyRoo]

Quote:
thanks for your advice. The recipes I have found does not use chicken stock. As mentioned earlier that shouldnt be canned again? I think I would have to make another batch of stock and use that.

why does this have to be complicated?

i just wanna can my own enchilada sauce.

 

[Yay Chicks!]

I just learned to can salsa. Yummm.

 

[Frogdogtimestwo]

Quote:
thanks for your advice. The recipes I have found does not use chicken stock. As mentioned earlier that shouldnt be canned again? I think I would have to make another batch of stock and use that.

why does this have to be complicated?

i just wanna can my own enchilada sauce.

I have never had an issue with re-canning something with a prepared product in it, my favorite salsa recipe for example calls for tomato paste. Just a few ingredients are no go's.

 

[ScoobyRoo]

Quote:
thanks for your advice. The recipes I have found does not use chicken stock. As mentioned earlier that shouldnt be canned again? I think I would have to make another batch of stock and use that.

why does this have to be complicated?

i just wanna can my own enchilada sauce.

I have never had an issue with re-canning something with a prepared product in it, my favorite salsa recipe for example calls for tomato paste. Just a few ingredients are no go's.

maybe, just maybe I can use just a little bit of chicken stock to make the paste (with all the seasoning), omit the flour and oil, then add the tomato sauce and the rest of the chicken stock. Then pressure can. Would that work?

 

[Acre of Blessings]

Yay Chicks! :

I just learned to can salsa. Yummm.

Congratulations!!!!! I love homemade salsa​

 

[Olive Hill]

Quote:
I have never had an issue with re-canning something with a prepared product in it, my favorite salsa recipe for example calls for tomato paste. Just a few ingredients are no go's.

maybe, just maybe I can use just a little bit of chicken stock to make the paste (with all the seasoning), omit the flour and oil, then add the tomato sauce and the rest of the chicken stock. Then pressure can. Would that work?

I have never heard the "don't re-can" it rule, myself.

I would think minus the oil and flour (which I totally missed the first time around) you should be okay.

 

[jtbrown]

The last of my tomatoes are on two pots on stove, plan on cooking down down down, so I can put them in pint jars and not have to break out the big canner, it takes so long to heat up and keep boiling for quart jars!

Then in a few hours will run through food mill and take the tomato skin and seeds to birds this evening for a snack!

We had dry weather for two weeks and then rain last few days courtesy of the lee remnants and my tomatoes started splitting. I had to do extra cutting and pick in the rain. But what is left that is green haven't split and will keep tomatoes on table for a few more weeks, then that'll be about it.