Got to give you credit, you and your husband work hard, I mean hard...Enjoy your shows...I don't know how you guys do it while working full time jobs...Hats off to you guys...
My husband has been so helpful and jumps right in to help with canning this year. I was really impressed and surprised. We are blessed with good men in our lives!
I just picked off a pail of poblanos. It’s supposed to get down to 46 tonight (TN). That looks sooo delicious. We love Mexican food. I have several bags of tomatoes in the freezer. Thanks for the great video. Pretty red sweater! 👩🍳👩🌾
Sounds delicious! Good job as a team. I told Mack, "Todd used a pressure canner and said you can do it too" Mack= no comment. 😂😂 of course he was impressed you,Rachel, went deer hunting alone! Me= no comment 🙃😂
Clearly you were looking for a reason to use that new Amish canner (which is so cool!) and in your excitement you missed the part in the recipe about this needing to be pressure canned! So you were stuck, but Todd came to the rescue giving you a chance to go sit in wait for the all elusive deer! Guys, your life is tailor made for youtube videos!! This was a good one.
You did a great job! I tried this a few years ago when I started pressure canning. Authentic enchilada sauce does not have sugar in it, so in the end I was happy to get rid of it. I tried again without the sugar...Much better! Thank you for sharing your process.
Sounds amazing! Nice job Todd, even nicer that you took over so Rachel could go see if she bagged a Deer and sweet that you cleaned the kitchen. He's a keeper Rachel :)
A non-traditional way to thin it out and cut the sweetness; add some chicken stock. The savory flavor really goes well with the spicy and acid. It's not too far from a (again, non-traditional) ranchero sauce I make. ~5 cups salsa (spicy level to your taste) 1 can (14.5 oz) chicken broth 2 Tbsp corn starch 2 tsp cumin 1 tsp dry oregano 1 tsp smoked paprika In a saucepan, heat the salsa and spices over med heat and simmer for 5 minutes. In a separate bowl, mix the broth and cornstarch into a slurry. Add the slurry to the salsa and cook until desired thickness. Serve over fried eggs or grilled chicken. Also a great sauce for smothered burritos or rice bowls. This works out to 1 jar of costco salsa, 1 can of broth and a little ziploc of dry ingredients so its great for camping breakfast. If you are serving a large group, this sauce also holds very well over low heat so you can stretch the mealtime out for late risers or buffet style.
I made green tomato chile verde sauce yesterday. Turned out delicious! It is in the Ball book, but if you don't like too spicy, don't even use 5 jalapenos!
I made chili beef. I put a very small amount of chili powder in, but the meat is soooo spicy. I drain the meat and rinse it... and we still can barely eat it because its so spicy.
I just want to say thank you, after today’s video I decided to double check a jam recipe I found on you tube (tomato bacon jam). The influencer had said water bath for 10 minutes. So when you said your recipe today needed pressure canning, I thought… hmmm maybe I should check again. Well I can no longer find the video, only have my recipe written down, and every website I check says that tomato bacon jam is not shelf stable and can result in food poisoning or ne even bochelism. Well glad I was inspired to check before anyone got sick!
This is the second time I've watched this video. I just ordered my first Presto pressure canner and I am reviewing some of my favorite videos. What I learned today is that things can go wrong with a canner and there are ways to fix it. Thanks a bunch 💛
Taking notes for next year I just finished canning my last tomatoes Monday with pizza sauce! But this sounds good and one batch would be enough here it’s about the number of times I use enchilada sauce in a year! Great idea thanks!
Love you two! Good job on the tag team. Sir, Good job on the canner switcheroo! So jealous of your balanced interaction. You are such a good example of cooperation. Thank you.
Yeah there’s no replacing the taste of the dried Mexican chilies 🌶. That’s where the true flavor comes from. Try buying some and make the sauce and compare to the one you just made.
@@karenbell9598 usually in the Hispanic foods isle at the grocery store. Should be with the corn husks and Mexican spices. There will be bags of dried chilies. If you can’t find New Mexico chilies, guajillo and Chile California are wonderful alternatives. Don’t forget to de seed them before you make your sauce.
Hey well done Todd- very proud of you !!!! I think I will try making that also- I always have my oven gloves on when lifting out of pressure canner in cause one decides to vent all over my hands. Cheers Denise - Australia
Lids look like the Italian ones -- screw on style and all in one piece but with a seal and a button/dimple on the top. I think the brand may be Quatro Stagioni ... The "Healthy Canning" website has had so much information for me as I try to take the bits and pieces I know about canning from America and translate it to the kinds of things that are more available on the UK/Europe side of the ocean. :-)
That looked good! I haven't canned anything this week! I need to make a plan for next week. I have some grapes and blueberries in the freezer that I need to do up. LOL! You laughed when he suggested doing the canning parts :D I'm going hunting this weekend....
I've never seen an enchilada sauce so tomato heavy. (It's a pepper sauce.) o.0 I wonder who Ball consulted on making it. I also really really wonder if we'd like it for some things. :) It looks absolutely beautiful!
Randazzo's carries dried mexican chilis, they are cheap so if your in the area just stop in and grab some to have on had. I stick them in a mason jar and they last forever
I never thought of tomatoes as being a base for enchilada sauce, I think of red peppers, I guess, although I’ve never made it from scratch. I’ll have to research it and see what I think. When I make enchiladas I add gravy to the sauce to tone it down a bit and give it a more well rounded flavor. It sounds like a good idea to can some!
It is pepper-based traditionally (I've only ever seen like 2-3 plum tomatoes to a batch) I don't know who Ball consulted for it, but it actually looks really good regardless. I wonder if it'll be a good substitute for my family members who can't handle heat.
Ohh, can't wait to try this recipe next year. What type of tomato did you use? Trying some new varieties next year. Didn't have much luck with them this last year. What we got was delish but only got a few handfuls for the whole year. Wanting a boatload coming in next year, I hope. We use the old elpaso brand also. And I have been growing and saving peppers, and buying dried ones from the grocery store because several recipes call for them. Ranch style beans recipes call for Ando peppers. Never heard of them until I found that recipe. Thanks for this recipe though.
Hi I really enjoy your channel and was wondering if I could just boil my own chilis and put them in the blender and add chicken broth and my own spices and can that. Do you always haveto follow a recipe? thx
The only store bought I've ever found that tasted authentic was Pace. They seem to have stopped seeking it in smaller jars, so I looked for my old recipe. It seems to hiding. But it has no tomatoes. A lot of people use tomatoes, but that cuts the flavor of the Chile's. I use anchos, and guajillo. And my liquid is the soaking liquid from the dry Chile's. All the other seasonings are pretty much the same. I don't add anything acidic , so it would need to be pressure canned, I'm not sure how long. If you try this version, you will probably make a new video...lol
I'm making the Ball Enchilada recipe this weekend and thought it was so silly that they had canned tomatoes in the recipe. I couldn't find what I was looking for online with fresh tomatoes so my first thought was "I bet Rachel has done it" 😅
I went to presto and got the whole seal and the over pressure plug and the stem for $16 and I've done that for three counters that I replace the seals on so that's also an option
I thought the same thing but husband said maybe they mean tomatoes that I had canned which made sense and I think its the chilli that is a must not sure what kind but I think it is chilli specific
If you are new to canning, you need a copy of the Ball Blue book. Don't ever just take anyone's word for any times, , etc. You need to know your altitude and that may not be figured into word of mouth advice. Be safe and you will enjoy the fruits of your labor.
I have a question about the lids. If we are not supposed to store canned foods with the rings so we can tell if a lid has been compromised, how is it safe to use one piece lids that are lids and ring as one piece
I can’t seem to find this recipe in my Ball preserving book. I would love to make this sauce for my husband but I need the pressure time for my region.
9 months on, what's the verdict? I remember you mentioning it again in another video, but I have no way of finding it. Does he think it can stand in for Old El Paso? My family LOVES the stuff, and I would love to have a bunch put up.
Ironic! I am literally skinning tomatoes that I took out of the freezer....LOTS of them! I may try this....but your advise of make something that you buy....I haven't made pizza sauce....so some will be that. Good Job hubby!
I wonder if the sugar in the recipe is needed for preserving safety or if they just like adding sugar in just about every recipe? I dont like adding sugar especially to savory foods. That’s one thing that has kept me from making a lot of the canning recipes in the Ball book, including enchilada sauce.
Fresh homegrown tomatoes usually have too much acidity, if you add sugar it cuts the acidity. If you don’t, it has an undesirable twang. You can also try a little cumin, that helps too.
Let the man eat the enchilada sauce he likes from the store!! Lmao this reminds me what its like to be married. Shocked he didn't pressure cook them shits right in the trash haha!
ya'll so sweet, what a great video, you made my day. I'm making dog treats from chicken hearts and gizzards, much better then anything I can buy at store for dogs, and better for her.
Tinkerbell Bo May I ask you for your recipe it sounds a lot healthier for dogs than what you find packaged for sure. I want to get my dog on freeze dried food but may have to look online.
