1. Sauté the onions in 2 tbsp of olive oil for 5 minutes on using medium heat. Add garlic and spices, and cook for another 3 minutes. Add chilis and 2 quarts of water or broth. Cover and leave on a medium heat for 10 minutes.
2. Blend the hot chilis using a food processor with the remaining 2½ quarts of liquid in batches.
3. Pour the purée back into the pan. Use medium-to-high heat to bring the mixture to a boil, cover, turn the heat to low, and simmer for 10 minutes.
4. While the sauce is simmering, prepare your pressure canner. Follow the specific instructions for your canner model, including adding 1-4 inches of water.
5. Fill your sterilized pint or quart jars, leaving 1 inch of headspace at the top. Wiping the jar rims with a clean cloth or paper towel ensures a proper seal.
6. Attach the rings and lids to the jars, twisting them until fingertip tight. Do not over-tighten.
7. Carefully place the filled jars into the pressure canner, ensuring they are not touching each other or the sides of the canner, and process according to your elevation and canner type:

Dial-Gauge Pressure Canners

Pints: 35 mins 

• 0 – 2,000ft: 11 lbs
• 2,001ft and up: 12 lbs

Quarts: 40 mins

• 0 – 2,000ft: 11 lbs
• 2,001ft and up: 12 lbs

Weighted-Gauge Pressure Canners

Pints: 35 mins 

• 0 – 2,000ft: 10 lbs
• 2,001ft and up: 15 lbs

Quarts: 40 mins

• 0 – 2,000ft: 10 lbs
• 2,001ft and up: 15 lbs

Post Processing

1. When processing is complete, turn the heat off and leave the canner to depressurize naturally. Do not force-cool the canner.
2. Once the canner has depressurized and the pressure gauge has dropped to zero, wait an additional 10 minutes before opening the canner lid.
3. Carefully remove the jars from the canner and put them on a towel or cooling rack.
4. Allow the jars to cool undisturbed for 12 to 24 hours. Check the seals to ensure they are properly sealed by pressing the center of the lids. If a lid pops up and down, it is not sealed and should be refrigerated and consumed promptly.
5. Label the sealed jars with the date and keep them in a dark, cool place. Properly canned green enchilada sauce can be stored for up to one year.