Tomato-Ancho Taco Sauce

Found on Canning Only Recipes - Found on betterhomesandgardens

4 pounds ripe roma tomatoes 

1 teaspoon cumin seeds 

8 ounces fresh poblano chile peppers, seeded and chopped* 

1 cup chopped onion (1 large) 

1 fresh jalapeno chile pepper, seeded and chopped* 

4-1/2 teaspoons sugar 

4-1/2 teaspoons minced garlic (about 9 cloves) 

1 tablespoon kosher salt 

6 dried ancho chile peppers, seeded and cut into 1-inch pieces* 

1/4 cup white vinegar 

1-1/2 teaspoons lime juice

Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.

** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot. 

Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes. 

Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. 

Stir in vinegar and lime juice. 

Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 35 minutes.

Taco Sauce

Found on freshpreserving

Taco Sauce Without Corn Syrup

From sustainableblessings.com 

13-1/2 cups pureed tomatoes or 111 oz can diced tomatoes 

1/4 cup minced onion 

1-3/4 cups vinegar 

1/4 cup garlic powder or 1/8 cup minced garlic 

2 Tablespoons salt 

2 Tablespoons paprika 

2 Tablespoons sugar 

1 Tablespoon crushed red pepper 

6 chopped jalapenos or 12 oz jar jalapeno slices 

Tomato paste, optional for thickness (we use 2 - 6 ounce cans)

Hot water canner

Large sauce pan or soup pot

Ladle

Funnel Jar Lifter

Jars, lids, rims Blender or Immersion Blender

Mix all ingredients together in the large sauce pan. Simmer for 15 minutes, stirring occasionally. Blend sauce with immersion blender or place hot sauce in blender.

Get your jars ready. Jars should be clean, can run through the dishwasher or wash in hot soapy water. Place funnel on top of jar and fill leaving 1/4 inch head space. Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims. 

Process in a boiling-water canner for 30 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top.Using a hot pad or glove, check that the rims are tightened. As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use. 

Makes 10 pints or 5 quarts. 

You can buy a large can of tomatoes at any warehouse store or check your grocery aisle for bulk foods.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below.

Sweet and Spicy Honey Tomato Jam

Found on Canning Craze

2 cups honey 

1/2 cup sugar 

8 tablespoons lime juice 

1 tablespoon red chili pepper flakes 

2 teaspoons fresh grated ginger 

1 teaspoon cumin 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground cloves 

Combine the tomatoes, honey, sugar, lime juice, red chili flakes, ginger, cumin, cinnamon, and the cloves in a non-reactive pot over medium-high heat. Bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture reduces and becomes a jam consistency (sticky and thick), about 1-1/2 to 2 hours depending on the type of tomato and the size of the pot you use.

When the jam is close to the desired consistency, prepare 4 pint jars, rings, and lids (or eight 8-ounce jars) by boiling them for 10 minutes to sterilize. Remove from the water to a dry towel. When the jam is cooked, remove from the heat and fill the jars, leaving 1/4-inch headspace. Wipe the rims, apply the lids, and twist on the rings. Process the jars in boiling water bath for 20 minutes.

Green Tomato Enchilada Sauce 

Makes 7 pints 

2.5 lbs green tomatoes, diced

1 large onion, diced 

6 cloves garlic, chopped 

2 teaspoons ground cumin 

3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped (optional) 

3 1/2-4 cups water or vegetable or chicken broth 

1-2 tsp Canning Salt 

1 tbsp lime juice to each pint jar 

In a large pot or skillet, sauté the onions in some olive oil until translucent and soft. Add the cumin and garlic and cook, stirring occasionally for a few more minutes. Add the tomatoes, roasted peppers and water or broth and salt to taste. 

Bring to a simmer and cook for about 20-30 minutes until the tomatoes are mostly broken down. 

Once the sauce has cooked, blend or process the tomatoes in the food processor until smooth. Taste and adjust seasoning. 

Return the sauce to a boil. 

Add 1 Tbsp of lime juice to each jar. 

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers). 

Process the jars in a water bath for 35 minutes.

Fire Roasted Red Enchilada Sauce

Found on Pinterest

1-1/2 - 2 cups of tomato juice (use what is left from peeling and chopping tomatoes - add more if needed) 

3 red bell peppers, fire roasted 

1 ancho chili pepper, fire roasted 

1 medium onion, cut into fourths and fire roasted 

1 - 2 jalapeno peppers, fire roasted (use more or less depending on how spicy you want your sauce) 

5 cloves of garlic 

1/2 cup vinegar 

2 teaspoons dark unsweetened cocoa powder 

2 teaspoons cumin 

1 teaspoon salt 

1 teaspoon oregano 

1 teaspoon smoked paprika 

1 teaspoon chili powder

Fire roast the tomatoes, the onion and peppers on a hot grill ... or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.

Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the juices from the tomatoes.) Take the outer skin off the onion. Leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.

Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again.

Add to a large pot and bring to a boil. Turn off heat.

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).

Process the jars in a water bath for 35 minutes.

NOTE: This sauce is good used over burritos or enchiladas or Mexican lasagna.

Enchilada Sauce for Canning

Found on Food.com

* 12cups halved cored peeled tomatoes (about 24 medium or 8 lb) 

* water

* spices 

* bottled lemon juice 

* salt (optional)

You will need 

* 6teaspoons chili powder 

* 2teaspoons ground cumin 

* 2teaspoons oregano 

* 2teaspoons garlic powder 

* 2teaspoons ground coriander 

* 1 1⁄2teaspoons seasoning salt(optional)

DIRECTIONS

* 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 fingertip tight.

* 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.

Chipotle Enchilada Sauce 

Found on theblackpeppercorn 

Makes 2 pints but can be x4 to make 8 pints. 

3 Tbsp oil 

1 onion, diced 

3 garlic cloves, minced 

1 poblano pepper, cored and diced (substitute a green pepper if needed) 

1 canned chipotle pepper and 1 tbsp of the adobo sauce 

12 oz tomato paste 

3 cups chicken broth 

1 tsp canning salt 

½ tsp ground cumin 

½ tsp oregano 

Heat oil in saucepan on medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes. Add the rest of the ingredients. Bring to a boil and lower to a simmer.Cook for about 20 minutes. Remove from heat and let the sauce cool for 10 minutes. 

Puree in a blender or using an immersion blender. 

Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts

Sloppy Joe Mix with Meat 

Makes 3 pints (you can double this recipe) 

2lbs Ground Beef (You can use a mix of ground beef, chicken, or turkey if desired) 

1 Cup Chopped Onion 

3/4 Cup Chopped Green Bell Pepper 

1-1/2 Cup Catsup/Ketchup (Use Heinz or Hunt, or make sure your brand has no thickeners added) or use home canned 

2 Tbsps Brown Sugar 

2 Tbsps Apple Cider Vinegar 

3 Tbsps Heinz Chili Sauce or use home canned 

3 tsps Worcestershire Sauce

2 tsps Yellow Mustard 

1/4 Cup Water 

Start by adding your beef, onion, and green pepper to a hot skillet. If you chose to use chicken, add some olive oil to the pan first. If you double your recipe, this is easier to do in two batches Brown the ground beef and cook the onions to translucence. Depending on the fat content of your beef you may need to drain the fat off. Add ketchup/catsup, Worcestershire Sauce, Chili Sauce, and Mustard in one bowl and mix. Add brown sugar, cider and water to another bowl. Stirring to dissolve the sugar. When the beef and veggies are done, add the remaining ingredients and stir to combine. Bring everything to a boil, reduce to a simmer, cover, and cook for 20 minutes. 

After 20 mins if mix is runnier then you like and want it thicker remove the lid and let it simmer until it is as thick as you like. Ladle into jars to a 1″ headspace, remove air bubbles, wipe rims, and assemble lids. 

Process at 10lbs of pressure in a pressure canner for 75 minutes for pints and 90 minutes for quarts.

Roasted Tomatillo Sauce

Found on thekitchencoven

2 Poblanos (or large green chiles) 

1 small jalapeno 

1 large onion, quartered 

3 garlic cloves 

Olive oil 

½ cup bottled lemon juice 

2 t kosher or canning salt

Preheat oven to 500F

Add whole tomatillos, green chiles, jalapeno, onion, and garlic to baking tray. Rub everything all over with a small bit of olive oil.

Roast everything until charred all over.

Remove from oven and let cool a bit

In batches, chop everything in a food processor (you want to chop it fine but not puree it) and pour the sauce into a medium sized pan. Add lemon juice and salt.

Bring to a boil and simmer for 20 mins.

Ladle into jars leaving 1/2 inch headspace. Remove air bubbles, adjust headpace, and wipe rims. Assemble lids.

Process in a boiling water bath canner for 15 minutes.

Roasted Garlic Tomato-Basil Simmer

Found on Canning Only Recipes - Found on better homes and gardens

3 tablespoons packed brown sugar 

2 tablespoons kosher salt or 4 teaspoons salt 

1 tablespoon balsamic vinegar 

1 teaspoon freshly ground black pepper 

2 cups lightly packed fresh basil leaves, chopped 

3 tablespoons chopped roasted garlic 

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, parsley, or Italian (flat-leaf) parsley), chopped 

6 tablespoons lemon juice

Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs and chopped roasted garlic.

Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids.

Process filled jars in a boiling-water canner for 35 minutes.

Roasted Garlic and Pepper Tomato Sauce

Found on Pinterest

1-1/2 Tbsps olive oil 

3-4 bell peppers (any color) 

2 banana peppers 

12 pounds ripe tomatoes, peeled, roughly diced (save about 3 whole peeled tomatoes and set aside) 

3 Tbsps packed brown sugar 

4 tsps canning salt 

1 Tbsp vinegar 

1 tsp black pepper 

2-1/2 cups lightly packed fresh basil, roughly diced 

1/2 cup other fresh herbs (thyme, lemon thyme, parsley, oregano, etc.) minced 

6 tbsps lemon juice

Preheat oven to 400 degrees. Remove the papery outer skin from the garlic bulbs, leaving the cloves stuck together. Cut off about half an inch from the pointed end, exposing the individual cloves. Place cut-side up in a baking dish, then drizzle with 1/2 tbsps olive oil and cover with foil. Halve and seed the peppers, then lay them cut-side down on a foil-lined baking sheet. Brush them with the remaining olive oil. Bake both the garlic and the peppers for about 45 minutes, until the pepper skin is blackened and the garlic is nice and soft. Remove from oven and let cool.

Add diced tomatoes to a large pot and start heating over medium heat.

Peel the skin from the cooled peppers and discard skin, dice peppers, and set aside. Grab the bulbs of garlic, and squeeze the bottom to remove all the cloves into a food processor. Add the 3 tomatoes you set aside and process until smooth. Add to diced tomatoes.

Add brown sugar, salt, black pepper, and vinegar. Bring the sauce to a boil, and leave uncovered for about 50 minutes, stirring frequently.

Add the diced peppers and continue to boil until the sauce has reached the desired consistency. Add the herbs and stir to mix.

Add 1 tbsp of lemon juice to each jar, then ladle sauce into each jar to a 1/2 inch of headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 35 minutes.

Italian-Style Tomato Sauce

Found on freshpreserving

* 3 Ball® (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato puree, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.

3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

4. PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool.

Green Tomato Curry Sauce

Found on onehundreddollarsamonth 

Makes 5 pints 

3 lbs. cubed green tomatoes, about 6 cups 

2 onions, coarsely chopped 

4 tbsp. curry powder 

1 tbsp. cumin 

1 cup water 

1/2 cup brown sugar 

2 tbsp. lemon juice 

1/2 tsp canning salt 

Chop onions, curry powder, green tomatoes, cumin, water, brown sugar, lemon juice, and salt, cover and simmer 30 minutes, and give it a stir occasionally. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Put in a water bath canner and bring water to gentle boil. Process 30 minutes.

Eggplant (Aubergine) Tomato Sauce

Found on food

1 large onion, chopped 

6 garlic cloves, chopped 

1 large bell pepper, chopped 

2 lbs eggplants, peeled & cubed 

8 cups tomatoes, peeled & cubed 

1 (6 ounce) can tomato paste 

4 tablespoons fresh basil 

2 teaspoons dry oregano 

1⁄3 cup sugar 

1⁄8 cup salt 

1 teaspoon pepper 

1 cup dry red wine

In a very large pot, heat olive oil over medium heat.

Add onion and garlic; cook until the onion is soft.

Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.

Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Fill jars to 1 inch headspace, wipe rims, and assemble lids.

Process pints in a pressure canner at 10 lbs of pressure for 25 minutes (quarts for 40 mins).

Scalloped Tomatoes 

Not for canning... just for eating!

Tomatoes with Zucchini

From the NCHFP 

Found on Canning Only Recipes

Use about 3 pounds of tomatoes to 1 pound of zucchini. 

An average of 12 pounds of tomatoes and 4 pounds of zucchini is needed per canner load of 7 quarts. 

An average of 7 pounds of tomatoes and 2-1/2 pounds of zucchini is needed per canner load of 9 pints. 

Procedure: 

Wash tomatoes and zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. 

Slice or cube zucchini. 

Bring tomatoes to a boil and simmer 10 minutes. Add zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. 

Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process in a pressure canner at 10 lbs of pressure for 30 mins for pints and 35 mins for quarts.

Tomatoes with Okra

From the NCHFP 

Found on Canning Only Recipes

Use about 3 pounds of tomatoes to 1 pound of okra. 

An average of 12 pounds of tomatoes and 4 pounds of okra is needed per canner load of 7 quarts. 

An average of 7 pounds of tomatoes and 2-1/2 pounds of okra is needed per canner load of 9 pints. 

Procedure: 

Wash tomatoes and okra. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. 

Bring tomatoes to a boil and simmer 10 minutes. Add okra and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. 

Adjust lids and process in a pressure canner at 10 lbs of pressure for 30 mins for pints and 35 mins for quarts. 

Variation: You may add four or five pearl onions or two onion slices to each jar.

Rotel - Tomatoes and Peppers

Found on Canning Only Recipes

6 lbs of tomatoes (I didn't peel or stem them but you can if you want to) 

About 6 oz peppers (I used 1 green bell pepper, 2 small jalapeno peppers seeds and all, 

3 small melrose peppers seeds and all) (I used two 4 oz cans of chopped Green Chiles) 

8 oz onions (I used red onions from the garden) 

Saute the onions and peppers (you can add diced garlic if you desire, I added abt 1 tbsp.) Dice up your tomatoes and add them to the onions and peppers. 

Add 

1/2 Cup white vinegar, 

1-1/2 cups sugar, 

2 Tbsp canning salt...

Bring the mixture to a boil, reduce heat and simmer for 30 minutes. You can simmer it longer if you want a thicker more concentrated rotel. Ladel hot rotel into hot sterilized jars. (I used a slotted spoon to fill the jars, I didn't let all the juice drain, just most of it.) Leaving 1/4" headspace. Clean off rims of jars and secure the lids and rings. Place them in a hot water bath canner for 10 minutes.

Remove from water and let it rest overnight. Remove rings and check for sealed lids. Clean the jars, label and store!

Marinated Tomatoes 

Found on Canning Craze 

Ingredients: 

12-15 tomatoes 

4+1/2 cups filtered water 

2 tablespoons vinegar

2 tablespoons sugar 

1+1/3 tablespoons salt 

10 black peppercorns 

4-5 cloves Dill 

You’ll need 2 liter or 64 ounce jar. Prepare it by washing in a hot soapy water, and let it dry in a preheated oven. 

Instructions: 

Start with packing dill flowers on the bottom of the hot jar. Immediately pack tomatoes tightly into the hot jar as well. Fill the jar with boiling filtered water to 1/2 inch of top (approx. 4 +1/2 cups of water). Immediately drain the water into the medium pot, add salt, sugar, vinegar, peppercorns, cloves, and bring to boil. Once the liquid is boiling, top tomatoes with dill flowers, fill the jar with boiling liquid to cover tomatoes once again, seal. It takes up to 3 weeks for tomatoes to marinate. 

Marinated Tomatoes go great with Buckwheat Kasha, Rice Pilaf, Roasted Potatoes, and pretty much everything that goes good with pickles.