Pepper Sauce Recipes For Canning

Enchilada Sauce Tastes Better From Scratch

WEBApr 15, 2024 · This easy Enchilada Sauce recipe is more cost effective, healthier, and tastes better than anything in a can! It only takes 15 …

Rating: 5/5(516)
1. Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
2. Add beef broth, tomato sauce, garlic and salt.
3. Simmer on low heat for 15 min, stirring occasionally.
4. Enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months, in a freezer safe container. Thaw in the fridge overnight before using.

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Homemade Canned Spaghetti Sauce CopyKat Recipes

WEBJul 20, 2023 · Homemade canned spaghetti sauce is so much better than store-bought. Get the easy recipe and learn how to can spaghetti sauce.

1. Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes.
2. Boil 20 minutes, uncovered, in a large saucepan. Put through food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables, tomatoes, salt, oregano, parsley, black pepper, and sugar. Bring to a boil.
3. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids. Dial Gauge Canner—Process at 11 pounds pressure - Pints 20 minutes and Quarts 25 minutes. Weighted Gauge Canner—Process at 10 pounds pressure - Pints 20 minutes and Quarts 25 minutes.

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LowSodium Spaghetti Sauce Recipe: How to Make It Taste of …

WEBSep 26, 2022 · There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially …

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside.
2. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients.
3. Add beef and sauteed vegetables. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar.

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