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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!  

Deviled Eggs
July 18, 2020 • 0 comments