Homemade Enchilada Sauce Recipe | How to Pressure Can Enchilada Sauce | A Flavorful Tomato Sauce for Meals!

Instructions

1. Wash & prepare Roma Tomatoes in a Food Mill/Sauce Master/KitchenAid Food Strainer in order to remove skins & seeds, making about 7 ½ quarts of Tomato Sauce. Set aside.
2. Add Garlic to Nesco Roaster Oven or Stockpot over Medium/High heat until Garlic is Fragrant.
3. Then add Prepared Onions to Roaster Oven/Pot, 325 Degrees/Medium High Heat, stirring frequently to prevent scorching or sticking. Cooking until Onions have Softened and are Translucent (takes about 1 hour for this volume of Onions). 
4. Toast the Anaheim Chiles on a Hot Griddle/Skillet @ 10-20 sec per side, until the Chiles begin to puff & blister. (This will help bring out the sugars of the peppers and makes a deeper flavor). Do not allow the Chile Peppers to burn, as they will become bitter.
5. Allow the Toasted Anaheim Chile Peppers to cool enough to touch, then remove the stem & seeds. Then Cut or Tear the Anaheim Chile Peppers into large pieces & place into a large bowl (Kitchen Shears work well for this).
6. Cover the Prepared Anaheim Chile Pepper Pieces with Boiling Water & let soak 20-30 min to soften.
7. Strain Out the Softened Anaheim Chile Peppers Pieces (reserving the Soaking Liquid).
8. Place the Anaheim Chile Peppers into a Food Processor and Puree until a smooth Paste results; set aside.
9. Add the Tomatoes, Brown Sugar (if using), Chili Powder, Cumin, Red Pepper and Anaheim Chili Pepper Paste into a Nesco Roaster Oven or Large Stockpot; mixing until well combined.
10. Use an Immersion Blender (or Food Processor/Blender in batches) to create a smooth Enchilada Sauce of desired consistency. Stir in the as much Reserved Soaking Liquid as necessary to create a smooth sauce.
11. Add Salt to Taste and stir until well incorporated.
12. Cover & bring the Enchilada Sauce Mixture slowly to a boil.
13. Continue to cook at 250-325 Degrees until desired thickness. This may take @ 1 1/2 hours; checking every 30 min & stirring frequently to prevent sticking or scorching, until the Enchilada Sauce is to the desired thickness & consistency.
14. Ladle Enchilada Sauce into warm Pint Canning Jars leaving a 1” headspace.
15. Remove Bubbles from the Enchilada Sauce by slowing sliding a bubble removing tool along the sides & middle of the Sauce. Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
16. Add water (amount is as recommended by manufacturer of canner) & canning tray to bottom of pressure canner.
17. Place jars into Pressure Canner for processing.
18. Let the pressure canner come up to temperature/pressure, once steam is released in a steady stream x 10 min from the release stem, place 10 psi weight onto stem (or adjust temperature until gauge is to desired psi); add weight/gauge reading value as necessary based on your altitude.
19. Process Pint Jars of Enchilada Sauce for 50 min.
20. Once processing is complete, let the canner release all the pressure, then remove its weight & lid and let the jars sit in the pressure canner for about 5 minutes.
21. Transfer jars to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
22. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
23. If any jars did not seal, place them in the refrigerator for enjoying now!