Millhorn Farmstead

PASTURE RAISED MEAT AND DAIRY

  • Pastured Heritage Pork
  • Scottish Highland Grassfed Beef
    • Pastured Meat Chickens
  • Grass Fed Lamb
  • FAQ & Contact Us
  • Recipes

Green Tomatoes | Canning Enchilada Verde

10/07/2019 by Katie

Canning Enchilada Verde

With fall comes green tomatoes.  While it’s always bittersweet to see a bunch of green tomatoes left in the garden, It’s also great way to step out of the ordinary red tomatoes recipes, so don’t let them go to waste!  Green tomatoes are excellent to eat.   Their soft, thin skin requires zero peeling and their firm texture is great for salsas and frying.

035

Green Tomato Glory

Every year, the frost comes before the tomatoes are done ripening, leaving me with a garage full of green tomatoes.  So what’s a homestead to do with nearly 100 pounds of green tomatoes?  Enchiladas Verde!  This recipe is quite simple, eliminating the most of the prep work that comes with canning tomatoes.  Due to the thin skin on the green tomatoes, there is no need to blanch or peel them.  Making this sauce ready to can in just over 1 hour.

Canning enchilada verde, green tomatoes

Canning Enchiladas Verde Sauce * Green Tomatoes
 
Print
Author: Katie Millhorn
Ingredients
  • 30 pounds green tomatoes to make 8 quarts finely diced/pureed
  • 4 cloves garlic
  • 5-8 poblano/Anaheim peppers *see note
  • 5 medium onions
  • 2 ½ cups white vinegar
  • 3 tablespoons canning salt
  • 1 tablespoon black pepper
  • 2 ½ Tablespoon oregano
  • 2 Tablespoons cumin
  • *1/4 cup cream cheese* SEE NOTE
Instructions
  1. Prepare jars, lids and water bath canner, according to your manufacture directions.
  2. Preheat oven to broil.
  3. Working in batches, wash and cut off any blemishes on the green tomatoes, cut in half and place cut side up on a baking sheet. Add diced onions, garlic and peppers. Broil until soft and brown. Remove from the oven and allow to cool to the touch. Transfer roasted tomato mix into large food processor( I use a Ninja) until nicely pureed, dumping each batch in a 12 quart stock pot. Continue until you have made 8 quarts of finely diced tomato puree. Repeat the process with onions, garlic cloves and peppers until finely chopped.
  4. Add the remaining ingredients excluding THE CREAM CHEESE, to the stockpot; bring to a boil over med-high heat for 45 minutes to 1 hour.
  5. Carefully ladle hot sauce into hot jars, leaving ½ inch headspace, wipe the rims clean, place lids and rings on and water bath can for 25 minutes for pints and 30 minutes for quarts.
3.5.3251

Prepare The Jars

Prepare jars, lids and water bath canner, according to your manufacture directions.

Canning Peaches in Honey

After 12-24 hours check seals, wipe clean, label and store for up to 1 year. Makes 8 quarts

  • NOTE.  When you’re ready to consume your enchilada sauce, reheat on the stove for 15 minutes until a boil occurs.  Add in 1/4 cup of cream cheese per quart of sauce.  The cream cheese gives this sauce a super creamy texture and really adds body to the sauce.  Pour over enchiladas, heat in the oven and enjoy.
canning green tomatoes, verde

Canning Enchiladas Verde Sauce

*You can safely add up to 8 peppers, swapping a few poblanos for jalapenos gives this a mighty kick, if you still want more heat, add in a 1-2 teaspoon chili powder

https://millhornfarmstead.com/garlic-dill-pickles-canning-recipe/

I highly recommend the Ball Elite Water Bath Canner.

Filed Under: Canning, Recipes, The Garden Tagged With: canned, canning, garden, green, grow your own, homesteading, self suffcient, tomatoes, Water bath canner

« Homemade Flavored Salts
Homemade Bloody Mary Mix | Canning Recipe »

Comments

  1. Emily K Loop says

    07/15/2018 at 5:54 pm

    I just tried this recipe last night and it smells delicious. Even after cutting away bad parts, 17 lbs of green tomatoes was enough for 9 1/2 qts. Thanks! It’s a keeper for sure!

WELCOME TO THE FARM

Hi, I’m Katie. Our family lives on our fourth generation family farm here in beautiful Idaho. We milk jersey cows, raise pastured heritage pigs and poultry, scottish highlanders for beef and a few sheep for fiber.  Our journey is about healing the body through sustainable agriculture.  After being diagnosed with a autoimmune disease several years ago, I saw a need to change the way we think about diseases in today’s modern world.

Our farm prides ourselves on selling the best meat and dairy possibly.  We do not use ANY gmo’s, corn or soy in our animal feed.  Our critters graze on fresh green pasture and are fed a locally grown, locally milled grain ration.

We are not offering farm direct pickups or tours at this time.

Our dairy and egg products are available at Pilgrims Market in CDA Idaho.  We do not ship raw dairy.

Grassfed Beef, lamb and pastured pork are available by the half or whole. 

PASTURED PORK

OUR PRODUCTS *

recent blog posts

  • We’re Hiring! Farmhand. Dairyman.
  • Notes from the pasture
  • Whats his Name
  • Soft Sourdough Pretzels
  • Dairy Cows FAQ

Recent Reviews and Notes

“Dear Katie,

Thank you for all you do for us. We appreciate your hard word and we LOVE the top quality products you provide for your customers. It’s a wonderful, thoughtful service for which we are all grateful.”

“Katie,

I bought some extra bacon when I picked up my pig. I wanted to tell you that it was good but nothing near as yours! We are super excited to be restocked!”

meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Sign up Today
Stay up to date on farm news and events
Cows are awesome

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

Find out whats fresh on the farm. Join our newsletter.




×