🌽 Authentic Mexican Tamales
First Time Canning Success!
📌 In This Complete Guide
📖 The Tamale Adventure
💬 The canning victory: "I made authentic Mexican Tamales, and canned them. They came out great. I doubled the recipe, and came out with a total of 10 pints, and 6 10oz jelly jars, and a few for the Instant pot. I opened a jar, and taste tested. Good to go. This was highly experimental, since I've never made tamales before, nor canned them. Jars are all sealed, and they passed the taste test."
This is the ultimate canning success story – taking on a completely new recipe, doubling it, canning it, and having every single jar seal perfectly! Not to mention the taste test passed with flying colors!
Making authentic Mexican tamales from scratch is an art form. Canning them successfully on your first try is truly impressive. This guide shares everything you need to know to replicate this success.
🧪 The Experiment
A First-Time Success Story
- 🌽 Never made tamales before – First time making authentic Mexican tamales
- 🥫 Never canned tamales before – First time pressure canning tamales
- 📈 Doubled the recipe – Went big right from the start!
- 🫙 Multiple jar sizes – Pints, jelly jars, and Instant Pot batch
- ✅ All jars sealed – Perfect seals across every single jar
- 👅 Passed taste test – "Good to go!"
💡 Pro Tip: "This was highly experimental, since I've never made tamales before, nor canned them. But it paid off!"
📊 The Yield
Doubled Recipe Yield
- 🫙 10 pint jars – Perfect for storing and gifting
- 🫙 6 jelly jars (10oz) – Great for single servings
- 🔥 Instant Pot batch – A few extra for immediate enjoyment
- ✅ 100% seal rate – Every single jar sealed perfectly!
- 👅 Taste test passed – "Good to go!"
📝 The Tamale Recipe
Authentic Mexican Tamales – The Recipe
This is the recipe that was created and successfully canned!
For the Masa (Dough):
- 🌽 4 cups masa harina – Instant corn masa flour
- 🧂 2 teaspoons salt
- 🧈 1 cup lard – Or vegetable shortening
- 💧 3 cups warm chicken broth – Or water
- 🧂 1 teaspoon baking powder
For the Filling:
- 🐖 3 pounds pork shoulder – Or chicken
- 🌿 Ancho chiles – 6-8 dried
- 🧄 4 cloves garlic
- 🧂 Salt and pepper – To taste
- 🌿 Spices – Cumin, oregano, chili powder
For Assembly:
- 🌽 Corn husks – Dried, soaked in warm water
🥫 Canning Instructions
How to Can Tamales
Prepare Jars:
- Sterilize jars – Wash pint and jelly jars in hot, soapy water. Keep them warm.
- Prepare lids – Place lids in hot water to soften the sealing compound.
Fill and Process:
- Pack tamales – Roll prepared tamales and place them in jars.
- Add liquid – Add a small amount of broth to each jar.
- Leave headspace – Leave 1 inch headspace.
- Remove air bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
- Pressure can – Process pints at 10-11 PSI for 75 minutes (adjust for altitude).
- Cool – Let pressure drop naturally. Check seals.
Altitude Adjustments:
- 0 – 1,000 ft: 10-11 PSI
- 1,001 – 2,000 ft: 11-12 PSI
- 2,001 – 4,000 ft: 12-13 PSI
- 4,001 – 6,000 ft: 13-14 PSI
- Above 6,000 ft: 14-15 PSI
💡 Pro Tip: "Jars are all sealed, and they passed the taste test. This was highly experimental, but it worked!"
📄 Authentic Mexican Tamales – Canning Recipe
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║ AUTHENTIC MEXICAN TAMALES ║
║ First Time Canning Success! ║
╚═══════════════════════════════════════════════════════════════════════╝
MASA DOUGH:
- 4 cups masa harina
- 2 tsp salt
- 1 cup lard
- 3 cups warm chicken broth
- 1 tsp baking powder
FILLING:
- 3 lbs pork shoulder (or chicken)
- 6-8 dried ancho chiles
- 4 cloves garlic
- Salt, pepper, cumin, oregano
ASSEMBLY:
- Dried corn husks (soaked)
CANNING INSTRUCTIONS:
1. Roll tamales, pack into jars
2. Add small amount of broth
3. Leave 1" headspace
4. Wipe rims, apply lids
5. Pressure can pints at 10-11 PSI for 75 min
YIELD:
- 10 pint jars
- 6 jelly jars (10oz)
- Instant Pot batch
"I made authentic Mexican Tamales, and canned them.
They came out great!" 🌽🌮✨
👅 The Taste Test
What the Taste Test Revealed
- 🌽 Authentic flavor – Just like traditional Mexican tamales
- 🍖 Perfect texture – Tender, moist, and flavorful
- 🥫 Canned perfectly – No loss of quality from canning
- ✅ Ready to eat – "Good to go" for the pantry
- ⭐ Worth repeating – This recipe is a keeper!
💡 Pro Tip: "Jars are all sealed, and they passed the taste test. I'll put the recipe I created in the comments, for those who want it."
💡 Pro Tips for Tamale Success
- 🌽 Soak corn husks – Soak in warm water for at least 30 minutes before using
- 🧈 Whip the masa – Beat the masa dough until light and fluffy for best texture
- 🥩 Cook meat low and slow – Shredded pork or chicken should be tender
- 🌿 Chile sauce is key – The chile sauce makes it authentic
- 🫙 Pack carefully – Don't overpack jars; leave room for expansion
- ⏱️ Follow processing times – 75 minutes at 10-11 PSI is essential
- 👅 Taste test before canning – Make sure the flavors are right
🛒 Recommended Supplies
Get everything you need:
🔥 Pressure Canner | 🌽 Masa Harina | 🌶️ Dried Chiles | 📖 Mexican Cookbook
As an Amazon Associate, I earn from qualifying purchases.
❓ Frequently Asked Questions
❓ Can you really can tamales?
Yes! Pressure canning tamales is a great way to preserve them for pantry storage.
❓ How long do canned tamales last?
Properly pressure canned, tamales last 12-18 months in a cool, dark place.
❓ Why 75 minutes processing time?
Tamales are a low-acid food and require the full 75 minutes for safety.
❓ Can I use chicken instead of pork?
Yes! Chicken tamales are also traditional and delicious.
❓ How do I know if the jars are sealed?
Press the center of each lid – if it doesn't flex, it's sealed.
❓ Do I need to add liquid to the jars?
Yes, add a small amount of broth to each jar for moisture.
❓ Can I use a water bath canner?
No! Tamales must be pressure canned for safety.
❓ How do I reheat canned tamales?
Remove from the jar and steam, microwave, or heat in a skillet with a little oil.
❓ What kind of chiles should I use?
Ancho chiles are traditional for authentic Mexican tamales.
❓ Can I freeze tamales instead of canning?
Yes, but canning gives you shelf-stable convenience without taking up freezer space.
📋 Tamale Canning Checklist
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║ TAMALE CANNING CHECKLIST ║
║ First Time Success! ║
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☐ Make authentic Mexican tamales
☐ Prepare filling and masa
☐ Soak corn husks
☐ Assemble tamales
CANNING PREP:
☐ Sterilize jars (pints and jelly jars)
☐ Prepare lids
☐ Pack tamales into jars
☐ Add broth for moisture
☐ Leave 1" headspace
☐ Remove air bubbles
☐ Wipe rims clean
☐ Apply lids and bands
PRESSURE CANNING:
☐ Load pressure canner
☐ Vent steam for 10 minutes
☐ Process at 10-11 PSI for 75 minutes
☐ Let pressure drop naturally
☐ Cool 12-24 hours
☐ Check seals
FINAL:
☐ Taste test one jar
☐ Label remaining jars
☐ Store in cool, dark place
"Jars are all sealed, and they passed the taste test." 🌽🌮✨
© HeritageKeepers — Authentic Mexican Tamales | First Time Canning Success! 🌽
❤️ From the kitchen to the pantry – celebrating first-time canning victories!
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