Canning enchilada sauce
You mentioned canning enchilada sauce in your blog today. I searched the archives and found a recipe you posted in 2009. Could you post it again with any updates? I’ll be processing 60 one-gallon bags of frozen tomatoes and would love to make enchilada sauce (and the pizza sauce that you’ve already told us how to make).
I think the recipe you refer to is this:
18 dried red chilies
1 cup plus 2 Tbsp. boiling water
10½ cups chopped tomatoes
6 cups chopped onion
12 garlic cloves, minced
4 Tbsp. oil
1 cup plus 2 Tbsp. tomato paste
2 Tbsp. ground cumin
½ cup plus 1 Tbsp. wine vinegar
2 Tbsp. sugar
It’s processed at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts.
I make mine by mixing tomato puree (turkey roasting pan full) with ½ cup brown sugar, 1 cup chopped onions, 1 cup chopped sweet peppers, 2 Tbsp. oregano, 2 Tbsp. cilantro, 2 Tbsp. cumin, about 5 cloves mashed garlic, 1 Tbsp. salt, and 4 Tbsp. chile powder (hot or not, depending on your taste). This is pressure canned the same as above.
Most “traditional” enchilada sauce is made without tomatoes, using chiles, onions, chicken broth, and tomatillos so there’s a wide variety of enchilada sauces! — Jackie
Tornado clucker plucker
Will you be sharing instructions on how to make the ” tornado clucker plucker”? Sure would like to make one.
Sure, Dawn. I’m working on an article about this right now. — Jackie
Using a steam juicer
I recently purchased a strainer/juicer at a yard sale — it has three parts: one for water, one to hold the juice and the top one in which to put the grapes. I used it the other day to make grape juice. It seemed to take an inordinately long time before the grapes looked dry and I thought all the juice was extracted. It took approximately 8 hours to do a bushel of grapes. It seemed as though there was a burst of juice and then it just dripped before finally quitting. Is this normal? Or am I letting them cook too long? Also, can I make apple juice using this strainer/juicer?
New Castle, Pennsylvania
It does take a long time to extract most of the juice from fruit. But the good news is that you get a LOT of juice from the same amount of fruit that you used to get a modest amount from. Be sure to keep the bottom full of water. It will boil dry after several hours and that can ruin your juicer. I would be happy to do a bushel of grapes in 8 hours. You don’t mention a lid, which I’m thinking it has…and needs.
After your juicer pretty much quits, grab the handles with pot holders and gently tip the unit toward you. You’ll be amazed at how much extra juice will flow out. Do be careful of the steam, however.
You can make apple juice or just about any type of juice with it. Tomatoes will produce a “broth” or watery yellowish juice, not “normal” tomato juice which has much more puree. But after taking off two quarts of broth from a batch of whole tomatoes, you can run the shriveled tomatoes through a Victorio tomato strainer and harvest thicker tomato puree that requires very little cooking down. Same thing with apples. You can harvest apple juice then run the apples through a tomato strainer and harvest applesauce that is nice and thick. — Jackie
Bringing plants inside for the winter
I want to bring several garden plants inside for the winter but every time I have done that I end up with bugs, namely aphids that cover the plants. How can I eliminate the problem before bringing them inside?
What I’d advise is to spray the plants well with a garden hose. Let them dry. Then spray thoroughly with a natural bug spray such as spinosad. Let dry and bring inside a couple of days later. Spray again and then watch plants very closely for a week or so. It’s very easy to bring in pesty bugs as there aren’t any natural predators in your home to keep them in check. I, too, have had trouble doing this. You’re not alone! — Jackie