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Enchilada Sauce

Submitted by: wvhomecanner on May 16, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Enchilada Sauce

This is great to have on hand. I wanted a lower sodium and less expensive sauce. When I posted this on Canning2, one member said she makes one almost identical but adds black pepper. AND that she adds sour cream upon opening for that ‘special’ something.

Difficulty: Easy

Servings: 3 1/2 cups


28 oz tomato sauce
1 tsp oregano
1 Tbs garlic powder
1 1/2 tsp chili powder (more to taste if you like)
2 tsp onion powder
1 tsp or less salt (I didn’t add this)
1/2 tsp cumin

I tripled this when canning and got around 4 pints I believe.


Mix it all up. Heat through. Process pints in boiling water bath for 35 minutes.

Categories: Boiling Water Bath, BWB Sauces, Canning, Condiments, Preserving, Sauces

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