Awesome videos, i only just found your channel, I watched all your every bit counts, videos, now i am going to Binge watch all your other videos, Thak you for sharing your idea`s 🙂
Hi Krista! Enchilada sauce sounds yummy! Thanks for sharing! It has been a bad tomato year for many of us. I was really counting on a good preserving year for tomatoes. I am getting similar harvests to yours. Others around me are having the same. I live in southern Illinois near St. Louis. We also had a LOT of rain in July and now dry. I think that may be part of it. Gardening is different every year and we just have to roll with it. 😁 Just like you using your tomato sauce! Take care and thanks again! Vicki
Until last Summer, I had never worn gloves while processing jalapeño peppers. Well I guess I got some bad boys and quickly I felt some burning on a couple of my fingertips. I immediately stopped and washed my hands very well with Dawn dish soap and kept going. It wasn't a huge amount of peppers but they were clearly hot. Within seconds, both of my hands were on fire! When I washed my hands, it spread the pepper oil all over my hands. I was hurting so bad I thought I was going to have to go to the doctor! Hours were going by with it getting worse and worse. I got online and read every suggestion. Nothing was helping. Finally I read to spread my hands with a thin layer of regular yellow mustard, allow it to dry for 10 minutes, rinse and repeat. After I rinsed the second time, the pain was 100% GONE! After about 8 hours of suffering so badly, I was thankful!
I break up my chilies in boiled water and let it steep for about 30 min then I put the chilies through my kitchen aid mill and add the water to my enchilada sauce 🤤 Love your videos ❤
OMG. So many questions. Is this recipe in a book somewhere so I can refer back to it? Like how much and how long… first time canning jalapeños and the recipes I have found involve cheesecloth and all kinds of stuff. 🤦♀️ I just want a simple recipe that is canning safe. Love your channel! Thank you!
I am not sure, I’ve not tried the food saver hand held one. I know their regular vacuum sealer bags are universal and work great with my Excalibur vacuum sealer.
I really want to try your enchilada recipe next year but my husband cannot eat anything hot. What is the temperature of this sauce? is there a way to make it so it isn't very spicy? Also, is there a way to make this just a little sweet? Thanks.
I am sure you could add sugar to it to sweeten it up like you do when you make ketchup. As far as not making it not spicy just change the type of peppers you use. You could always try using red peppers (that would also add some sweetness to it). 😊
You did not. The recipe does say 50 min. I was reading off my hand copied recipe which I had 20 min written down. I would definitely go with the 50 min for pints & 60 min for quarts. Sorry for the confusion, I guess I assumed they were the same 😬
Definitely guajillos. You can save the seeds from the dried ones you bought and grow your own. I've been growing my own for 3 years now. Love them.
Hello from Texas! Your sauce looks good! I’ll have to look it up in the Ball book!
Can't wait to see your enchilada skillet dinner. I would love to try that. Thank you for sharing, Krista. 😊
Awesome videos, i only just found your channel, I watched all your every bit counts, videos, now i am going to Binge watch all your other videos, Thak you for sharing your idea`s 🙂
rencing the onions under cold water before you slice them works to make them not so hot.
Hi Krista! Enchilada sauce sounds yummy! Thanks for sharing! It has been a bad tomato year for many of us. I was really counting on a good preserving year for tomatoes. I am getting similar harvests to yours. Others around me are having the same. I live in southern Illinois near St. Louis. We also had a LOT of rain in July and now dry. I think that may be part of it. Gardening is different every year and we just have to roll with it. 😁 Just like you using your tomato sauce! Take care and thanks again! Vicki
Thanks for another informative post..take care
❤❤❤
I ordered that handheld I have been wanting one but didn't trust a blind order. Watching your demo made me buy it. Thank you!
Until last Summer, I had never worn gloves while processing jalapeño peppers. Well I guess I got some bad boys and quickly I felt some burning on a couple of my fingertips. I immediately stopped and washed my hands very well with Dawn dish soap and kept going. It wasn't a huge amount of peppers but they were clearly hot. Within seconds, both of my hands were on fire! When I washed my hands, it spread the pepper oil all over my hands. I was hurting so bad I thought I was going to have to go to the doctor! Hours were going by with it getting worse and worse. I got online and read every suggestion. Nothing was helping. Finally I read to spread my hands with a thin layer of regular yellow mustard, allow it to dry for 10 minutes, rinse and repeat. After I rinsed the second time, the pain was 100% GONE! After about 8 hours of suffering so badly, I was thankful!
I love enchilada sauce. Both red and green. Your peppers look like dried ancho chilis.
I break up my chilies in boiled water and let it steep for about 30 min then I put the chilies through my kitchen aid mill and add the water to my enchilada sauce 🤤 Love your videos ❤
If you like those dried peppers, I would try to germinate the seeds for your own garden.
OMG. So many questions. Is this recipe in a book somewhere so I can refer back to it? Like how much and how long… first time canning jalapeños and the recipes I have found involve cheesecloth and all kinds of stuff. 🤦♀️ I just want a simple recipe that is canning safe. Love your channel! Thank you!
Guajillo- pronounced gwha-he-yo. I know, it's weird 😂
Will these vacuum bags work with a Food Saver hand held vacuum sealer? I’m just starting to vacuum seal spices to preserve.
I am not sure, I’ve not tried the food saver hand held one. I know their regular vacuum sealer bags are universal and work great with my Excalibur vacuum sealer.
I really want to try your enchilada recipe next year but my husband cannot eat anything hot. What is the temperature of this sauce? is there a way to make it so it isn't very spicy? Also, is there a way to make this just a little sweet? Thanks.
I am sure you could add sugar to it to sweeten it up like you do when you make ketchup. As far as not making it not spicy just change the type of peppers you use. You could always try using red peppers (that would also add some sweetness to it). 😊
What store did you mention in Nashville that you can get all the things?
I can’t remember what I was referring to 🤦🏼♀️ if it was the international market it’s called K&S world market.
Guajillo is pronounce "sort of like" gwaa-hee-ow.
In the video you say to pressure can for 20 minutes but the recipe says 50 minutes. Did I misunderstand?
You did not. The recipe does say 50 min. I was reading off my hand copied recipe which I had 20 min written down. I would definitely go with the 50 min for pints & 60 min for quarts. Sorry for the confusion, I guess I assumed they were the same 😬