The smell of green chilies being roasted is amazing! Love the season here in New Mexico! I’ve always wanted a roasted green chili 🌶 scented candle! We even have Hatch Green chili here!!
I like to use a Pyrex measuring cup to fill my jars, I started using it last year because it just felt more comfortable and secure in my hand. I am always trying to find ways to accommodate my lack of hand strength as I get older. Keep up the great videos…even my husband likes this one. I am growing Anaheim peppers this year and maybe I won’t even have to buy them!♥️👍🙏🇺🇸🤓 BTW the measuring cup is a 2 cupper.
Just came from watching canuary hot sauce and taco sauce. Saw this on your video list. I think this is higher on my list of things to make. Looks so yummy.
Well I did my first batch today! It’s in the canner! I got 6 quarts and 1 pint. I think I was just a bit short on the chilis. I’m so excited! Thank you for this recipe!
I am so happy I found this video today! I am making my canning list for 2023 and I had forgotten that I need this. Have you noticed the price of green enchilada sauce in grocery stores? The 12 oz jars are $3 or more!
I never buy the sauce in the store, I don't care for the flavor, homemade is so good and easy! I hope you give this a try, you will love it! 😊 Everything is so crazy expensive!
Thank you for doing all the testing of the various lids and jars. It is a lot of extra work and we really appreciate the efforts you go to reassure us as to the new Pur jars and lids.
Thanks Jeni. I find that I have fewer fails if I soak the metal lids in warm tap water before canning. I know they say you don’t have to soak the lids anymore but it really helps soften the compound a little.
Thank you I’ve been waiting for your green enchiladas sauce video. Now I will give it a try this week when the kids are in school. A little me relaxing having fun Canning. Thank You, Jeni
I just love how your wanting to help with the canning lid situation. I’m glad to see you make this sauce, I’ve never seen it done before. Thanks for sharing Jeni, it’s always such a learning experience for me. Have a blessed evening everyone!
Jeni I think the jars where to loose and that's why they failed. I put them on tighter and when I take them out of the canner I tighten them again if they are loose. All my purr lids have been sealing
Thank You Jeni for doing the lid and jar tests! I have seen so many reviews where some lids buckle. I keep thinking that they are putting the lids on to tight.
I havent had any issues with any metal lids, other than I don't use Pur rings with their lids as they end up too tight and they pop the seal when I try to remove them after canning, before storing, so I mark the rings after purchase to identify them. I do also warm my lids in warm water, which has reduced failures
Thanks for doing this. Very helpful. I bought a case of PUR jars at my local ACE as well as some lids because that's all I could find. I have not tried them yet but feel better now since watching this.
Sam's has similar canisters too and I love them for all sorts of things. I love proofing bread in them, especially the over night proofing or brining meat. I pickled up some poblanos like I'd do for my husband's jalapenos and we're really enjoying them. Seems I can only find poblanos in our area.
Great video, Jeni. I would definitely use Purr jars and lids when I come across them. There's definitely user error while using all the different canning products.
Thanks so much for sharing this. Your sauce looks so good. We used to have a restaurant called Chi-Chi's that had the best green enchilada sauce. It's been over 30 years since I was had it, and can still remember how delicious it was. I hate that they closed down. I'm gonna have to try yours and maybe I'll find a new fav!
I have 2 cases of roasted & peeled Hatch green chili's in my freezer..I usually make homemade Rotel.. but Gurlll Imma gonna be making this! Thank you for sharing Jeni ; )
To peel my green chili, I use a clean paper towel and just wrap it around the chili while holding the chili by the stem and the skins just slide right off! It’s better when they are still pretty warm.
I hate peeling those little buggers. I do them in the sink with the water going and a colander under them to catch the peels and seeds. I really helps to clean them
Watching this while a canner full of your Asian Chicken is under pressure! I love your videos and that apron is cute, did you make it? I love aprons! Thanks for the videos, Jeni! I'm your neighbor in Dewey, Arizona
@@Jeni_Gough yes! Come be my neighbor! We are in the upper Blue Hills on 6.5 acres near the base of the Bradshaw mountains. The climate is lovely with all four distinct seasons, very different at a little over 5000' elevation!
This time you are using your jar seal failures right away in a recipe. If you are not, do you freeze the contents of the jar failures or do you reprocess them again? I love your canning videos because you show how you use your canning in recipes and you show the canning process more thoroughly.💕
Thank you for sharing😄 love your videos, I miss the Christmas in July! It was so fun to see all the great recipes and ideas😊LOL but looking forward to JAMBOREE 😁
Good morning beautiful. I hope you have a wonderful day,Life is full of uncertainties. But there will always be a sunrise after every sunset. Leave your worries and keep going to chase your dreams, Good morning , reach me out on Gmail sections to keep in touch okay : vinscully19@gmail.com
Question. Instead of peeling and deseeding couldn't you put it through a good mill? Since you it it in a blender? It looked like the peeling took forever!
It is my own recipe and I just published it online, I don’t think the government has picked it up and tested it to approve it. Nope, not tested. But since I know I can safely can, peppers, onions, garlic and spices, because those items have all been tested, I feel safe canning this.
This was an awesome video with these lids. From your experience with Tattler do you notice more siphoning with these lids? I can’t figure out what I’m doing wrong why i have more liquid loss with these
Thanks! I think I actually had more siphoning with the other lids. Tattlers can be tricky when you are starting out. The biggest thing is to close them fingertip tight, then back off the ring about a half inch. Make sure you tighten then down good when they come out of the canner so long as they are not hissing. Just keep using them and you will get the feel for it and they will work beautifully for you. 😊
I have a question you may not have an answer to. Could Italian oregano be used instead of the Mexican oregano? Would the taste be ok? The reason I ask is, my family had terrible tummy issues when I added Mexican oregano to a dish I had made many times.
I just did this recipe but my sauce separated pretty badly.....Hatch Chile juice on the bottom and then everything pureed is floating on top. Wish it would let me post a pic. Do you by chance have an explanation for this and how to prevent it for the rest of the jars I have to do? Other than that, sauce tasted wonderful! I plan on using on enchiladas, smothered burritos, and as a taco sauce too. Just roasted and peeled 150lbs worth of Hatch Chiles for the years supply lol.
I'm not sure but tomato sauce does that. I think the pulp just floats, It may settle after a few days. It should come right back together when you heat it up to use it. Don't worry, it's still fine even if it separates.
Have you ever halved or quartered this recipe? Since I am cooking just for myself, I would never go through all that sauce. I was thinking if I could halve or quarter the recipe, I could can in half or quarter pint jars.
I have a question: I have the same blender and mine came with all kinds of warnings that hot foods/materials shouldn't be used in it. A friend of mine thought that the motor might not be able to cool off if it was full of hot food. Have you had any problems with overheating with your blender? Thx. 🤶
@@Jeni_Gough Thank you! I'm gonna try some of my soup recipes with progressively hotter soup to see what it does. I guess if it burns up the motor I can blame it on the extreme heat here in Mesa AZ. I can picture that letter now: Well, it was cold when I put it in the blender... 😳☺
How often would you say you have a kid failure with any jar/lid? Just curious. I haven’t been canning sooo long but I rarely have failures. Of course I have some but not so often that I’m worried about it.
I picked up and had roasted 25lbs of green chilis. How long do you let them steep basically in the bag? How long can I store them (in the fridge) till I have to cook them? Sorry last question after I make the sauce how long can it store in the fridge till I can them? I am in New Mexico and we have a temp drop coming in 4 days so if I can wait I would like to.
You only need to wait 30 minutes to steam in the bag. You can refrigerate them overnight then peel if you like. The sauce should be canned within 2 days after you make it. 😊
Chicken enchiladas, in chicken enchilada soup, in my Mexican lasagna, over fried eggs, in casseroles, white cheese enchiladas, over chicken burritos (enchilada style), in dips, soups, tamales, etc... All kinds of uses! 😊
Peppers do tend to separate some but should come right back together when stirred. Mine did a little right after processing but settled down the next day.
I just had 2 jar lids and rings come off in my canner. The jars did not break 😳 The 5 that remained intact had an additional inch of syphoning. My AA jiggled approx 2 times per minute, leading me to believe my heat was at a good level. I did use canned hatch chili instead of fresh...... what could have caused this, any ideas. I have another batch to process, I don’t know if I should try again or just freeze it. Any thoughts? New canner here ☹️
Your rings weren’t tight enough. If they are too loose they will come right off leaving the jar in intact and a big mess in your canner. Peppers do cause more siphoning naturally. 😊
@@Jeni_Gough thank you for responding. I’m ordering 100 lbs of roasted Hatch chile this year and wanna make sure I know what I’m doing before I waste any of it 😋
HI JENI! I HAVE A SERIOUS PROBLEM. I WAS CANNING GROUND BEEF TODAY, AND MY CANNER RAN DRY...IT'S RUINED BUCKLED ON THE BOTTOM. HELD PRESSURE THE ENTIRE TIME. IS MY MEAT RUINED? All jars sealed. Plz help
