A few months ago (ok last November!) I planned to can some spaghetti sauce. I bought a #10 can of tomato sauce for this project. Well, as with most of my plans something came up and I put the project on the back burner. Fast forward 7 months and now I am ready to do my spaghetti sauce. I found the big can and dusted it off. I rifled through drawers looking for my hand held can opener and finally was able to open this monster can. Uh oh, something is not right! I looked at the front of the can and realized I purchased tomato paste! Tomato paste being a thick paste is much more tomatoey than I needed for spaghetti sauce! As anyone that knows me knows, I just hate hate hate to waste. This tomato paste would probably equal about 90 gallons of tomato sauce if I watered it down.
I suppose I could have still made spaghetti sauce but since the fam was asking for encharitos for dinner and that required enchilada sauce I
decided to try canning that instead. I used about 2/3 of the can on my enchilada sauce. It made 13 - 12oz jars and 3 pint jars of sauce. Yeah! I used up almost all of my paste! I still had about 4 cups left and that went into another project.
I wish I could share a recipe but I just make my enchilada sauce by adding this and that and tasting it until it tastes the way I want it to. I pressure canned it just to be safe. It contains beef broth and a few other low/no acid ingredients.
It turned out great and the encaritos were a hit as usual! Now I will be able to make this family fave more often because I have the enchilada sauce on hand.
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