Description
This is easy to make and thicken after opening for enchiladas, or just use as a mexican flavored tomato sauce.
Ingredients
- Tomatoes
- Water
- Spices
- Bottled Lemon Juice
- Salt
- Chili Powder
- Ground Cumin
- Oregano
- Garlic Powder
- Ground Coriander
- Seasoning Salt
Instructions
- Add 2-1 / 2 tsp of spice blend to each pint jar
- If omitting seasoning salt, use only 2 tsp
- Prepare boiling water canner
- Heat jars and lids in simmering water until ready for use
- Do not boil
- Set bands aside
- Combine tomatoes with just enough water to cover in a large saucepan
- Bring to a boil and boil gently for 5 minutes
- Add specified quantity of spice blend, 1 tbsp lemon juice and 1 / 4 tsp salt, if using, to each hot jar
- Pack tomatoes into hot jars leaving 1 / 2 inch headspace
- Ladle hot cooking liquid over tomatoes leaving 1 / 2 inch headspace
- Remove air bubbles
- Wipe rim
- Center hot lid on jar
- Apply band and adjust until fit is finger
- Process filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude
- Remove jars and cool
- Check lids for seal after 24 hours
- Lid should not flex up and down when center is pressed