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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Monday, November 11, 2013

Home Canned Picante Sauce

I am constantly looking for as well as developing new, safe home canning recipes.  This fall I added home canned picante sauce to my ever growing list of must make recipes.  Picante means hot but the recipe I used was mildly pungent and stimulating.  The results were delicious!  I will do a bit of tweaking for the next batch but overall, I am quite pleased with the sauce.  This one is a keeper!

home canned picante sauce
I decided to try the picante recipe in Bernardin's Tomatoes Canning & Specialty Recipes.  This easy sauce has the texture of a chunky salsa but different flavour notes.  Parsley can be substituted for the coriander if desired.  It can be served with a rice or meat dish, or used as a dipping sauce for chips and seafood.  This sauce can be puréed for use as an enchilada sauce.  It can be home canned chunky or puréed so be sure to make a batch or two of each!

Picante Sauce
source: Bernardin Ltd., Tomatoes Canning & Speciality Recipes (2000), Pp. 64

7 c coarsely chopped tomatoes
1½ c coarsely chopped Spanish onion
½ c finely chopped jalapeño pepper
2 cloves garlic, minced
1 c malt vinegar
1 can (5½ oz) tomato paste
1 tbsp pickling salt
1 tsp red pepper flakes
1 tbsp finely chopped coriander
1 tsp cumin

Prepare vegetables.  Leave ingredients as is for picante sauce or purée mixture if making enchilada sauce.  Place all ingredients except coriander and cumin into large saucepan.  Bring to a boil over medium heat.  Boil gently for 45 minutes.  Stir in the coriander and cumin.  Continue boiling for 15 minutes for picante sauce or 30 minutes for enchilada sauce.  Ladle sauce into hot 250 ml (half pint) jars.  Wipe rims and cap with metal snap lids, Tattler reusable canning lids or glass inserts as per instructions for type of lid used.    Process in boiling water bath for 20 minutes.  Remove from canner.  Tighten bands fully if using Tattler lids or glass inserts.  Allow to cool undisturbed for 24 hours.  Remove bands and test for seal.  Wash jars and label for storage.

Yield: about 8 - 250 ml (half pint jars), 7 enchilada sauce


Posted by Garden Gnome at 6:05 PM
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1 food lovers commented:

worldobserver said...

Does the malt vinegar acidify the recipe enough for boiling water canning. Could you interchange the amount of vinegar with lemon juice for a milder taste.

4:23 PM

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