Enchilada Sauce for Canning

Preserve the bold, zesty flavors of homemade enchilada sauce with this easy-to-follow recipe designed specifically for canning. Made with a rich base of tomato paste and broth, this sauce is infused with aromatic spices like chili powder, cumin, oregano, and a touch of cayenne for customizable heat. A splash of white vinegar ensures shelf stability while complementing the robust flavor profile. Perfectly textured and simmered to perfection, this sauce is ideal for stocking your pantry with a homemade alternative to store-bought varieties. Follow proper canning techniques to create a flavorful and safe enchilada sauce that stays fresh for up to a year, ready to elevate your favorite Mexican-inspired dishes at a moment’s notice.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 12

Ingredients

• 24 ounces Tomato paste
• 6 cups Chicken or vegetable broth
• 4 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 2 teaspoons Dried oregano
• 2 teaspoons Salt
• 0.5 teaspoons Cayenne pepper (optional, for heat)
• 4 tablespoons White vinegar
• 1 cup Water

Directions

Step 1

In a large stockpot, combine the tomato paste and chicken or vegetable broth. Whisk together over medium heat until the mixture is smooth and well combined.

Step 2

Add the chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, and cayenne pepper (if using). Stir well to incorporate the spices.

Step 3

Pour in the white vinegar and water, stirring until the liquids are fully blended with the sauce base.

Step 4

Simmer the sauce on medium-low heat for 20-25 minutes, stirring occasionally to prevent sticking or burning. The sauce will thicken slightly as it cooks.

Step 5

Taste the sauce and adjust the seasonings if needed, adding more salt or spices to your preference.

Step 6

While the sauce is simmering, prepare the canning equipment. Sterilize pint- or quart-sized canning jars, lids, and bands according to USDA guidelines.

Step 7

Once the sauce has finished cooking, ladle it into the sterilized jars, leaving 1 inch of headspace at the top of each jar.

Step 8

Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.

Step 9

Process the jars in a pressure canner at 10 PSI for 50 minutes (adjust for altitude if necessary). Refer to your pressure canner's manual for specific instructions.

Step 10

After processing, remove the jars carefully and place them on a towel-lined countertop. Allow them to cool undisturbed for 12-24 hours.

Step 11

Once cooled, check the seals by pressing the center of each lid. If it does not flex, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 12 months.

Nutrition Facts

Serving size	2485.7 grams (2485.7g)

Amount per serving	% Daily Value*
Calories	839

Total Fat 7.80g	10%
Saturated Fat 1.60g	8%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 10845mg	472%
Total Carbohydrate 171.30g	62%
Dietary Fiber 42.80g	153%
Total Sugars 86.20g
Protein 40.90g	82%

Vitamin D 0IU	0%
Calcium 418mg	32%
Iron 29mg	163%
Potassium 7398mg	157%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.6%

Protein: 17.8%

Carbs: 74.6%