pizza sauce and enchilada sauce

kerryvAugust 26, 2012

looking for good, safe recipes for water bath canning pizza and enchilada sauce. thanks!

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Do you mean besides the ones at NCHFP and in the Ball books?

You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes.

Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils.

Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings.

Dave

    Bookmark   August 26, 2012 at 11:19AM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Forgot to add the link to this discussion on enchilada sauce.

Here is a link that might be useful: enchilada sauce discussion

    Bookmark   August 26, 2012 at 11:43AM
Thank you for reporting this comment. Undo
kerryv

thanks for the link- making Carol's enchilada sauce next. just made ketchup with my 5 year old and that one is next on the list for today:)

as for the pizza sauce, I have seen many online and in the past I used Mrs. Wages pizza sauce packet and cant seem to find it this year which is a bummer.

    Bookmark   August 26, 2012 at 1:17PM
Thank you for reporting this comment. Undo
kerryv

On Carol's enchilada sauce, could I add the spices/seasoning to the pot of tomatoes vs in each pint?

    Bookmark   August 26, 2012 at 3:26PM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

First you mix up the Spice Blend in a separate container. It is a separate recipe that stands on its own. Then you add 2 1/2 tsp. of that Spice Blend to each pint jar, not to the pot of tomatoes. You will have left over Spice Blend depending on how accurately you measure and whether you use the season salt or not.

Dave

    Bookmark   August 26, 2012 at 5:00PM
Thank you for reporting this comment. Undo
kerryv

they are processing now, I added the spices to the pot of tomatoes, let it boil and then simmer for awhile. Then added 1T of lemon juice to each pint just before adding the hot enchilada sauce. is that ok?

    Bookmark   August 26, 2012 at 5:02PM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Wellll it's no safety issue but it may be a taste issue. Did you taste it before jarring it? It will intensify even more on the shelf.

Dave

    Bookmark   August 26, 2012 at 7:02PM
Thank you for reporting this comment. Undo
kerryv

I did and actually had some tonight on our veggie quesadillas, really tasty:)

    Bookmark   August 26, 2012 at 7:24PM
Sign Up to comment
More Discussions
Freezing stuffed peppers?
I have sooo many beautiful sweet peppers and quite...
aka_peggy
Which fish varieties can (or can't) be pressured canned?
My husband Fishes. And Catches. My freezer already...
jill2761
Is my turkey stock too thick to can?
I made stock two nights ago, last night I went to skim...
SaraBeth Williams
Making Garlic or Herb Infused Oils at Home
Now that I figured out the new format, I can post this...
malna
preserving venison
I have questions for those of you that harvest and...
KSprairie
© 2015 Houzz Inc. Houzz® The new way to design your home™