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Enchilada Sauce

October 12, 2021 • 0 comments

Enchilada Sauce
Large batch- instructions on how to pressure can and preserve it- for use over our own beef, pork, or chicken!


  • (27 cups) Tomato Puree
  • (10, seeded and cut fine) Jalapenos
  • (5) Garlic cloves, minced
  • Large onion, chopped fine
  • (3 cups) Beef broth
  • (1 cup) Brown sugar
  • (5 tsp) Granulated garlic
  • (4 tsp) Redmond's Salt
  • (12 tsp) Cumin
  • (5 tsp) Oregano
  • (6 tablespoons) Chili Powder


Either hand chop or put onions, peppers, and garlic in a food processor.  From there, saute them in couple of tablespoons of olive oil until nice and golden.  Add them to your tomato puree in a large stock pot and then add all the other ingredients.  Stir well.  Bring to a boil and then simmer about 20 minutes (you can go longer if you want a thick sauce).  Ladle hot liquid into all ready warm jars.  Pressure can for 45 minutes at 15 lbs pressure.  Makes between 7-9 quarts.  

Your enchilada sauce is now shelf stable! Make sure to use it on our McIntyre Pastures ground beef, shredded roast, shredded pork, or any of our pastured chicken.  Yum!  

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