Asian Plum Sauce Recipe Canning

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Asian Plum Sauce Recipe Canning

Add veggies and dinner is done (and the kitchen ain’t a mess). Some of my favorite canning recipes are from this book (like the charred chili bbq sauce. Cool and chill in the refrigerator. Add chopped plums and return to a boil. Bring to the boil, stirring, then simmer for 30 minutes. 2 pounds plums, washed, pitted, chopped. Put the pot on the stove and bring to a boil. 1/4 cup soy sauce (i use. 1/2 cup canned juice from the drained plums 1/2 cup water remove the plum pits (discard pits). 1/2 cup brown sugar, lightly packed. Combine sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and gingerroot in a large stainless steel saucepan. Process the sauce in a blender or food processor until smooth. Fill hot, clean jars with hot sauce, leaving 1/4 headspace. Simmer the sauce for 20 minutes or so, until the plums look like they are falling apart. To can the plum sauce, return it to the pot over medium heat and bring to a boil. Remove the ginger and garlic. To the resulting sauce, add the sugar and star anise. Return mixture to a boil; Stir in salt and remaining ingredients. In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). Simmer, covered, for about 2 hours, or until the plums are soft. Use within a few days. Makes about 6 half pints. Boil gently, stirring occasionally, about. 1.5 cups finely chopped onion;

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Return mixture to a boil; Keep jars and sealing discs hot until ready to use. My salmon lovers won’t get enough of this glaze. Serve this delicious plum sauce with egg rolls, won tons, chicken wings, or use it to baste chicken or pork. 1/2 cup brown sugar, lightly packed. 9 purple plums washed and pitted (about 1.5 lbs) 1.5 cups firmly packed brown sugar; Press mixture through a sieve or food mill. All you do is brush your simple asian plum sauce on your meat and bake until deeply bronzed and well done. To the resulting sauce, add the sugar and star anise. Cool and chill in the refrigerator. In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). 2 pounds plums, washed, pitted, chopped. Add chopped plums and return to a boil. 1/4 cup soy sauce (i use. It is not necessary to sterilize the jars for this recipe.

Press mixture through a sieve or food mill. Cool and chill in the refrigerator. Makes about 6 half pints. Stir in salt and remaining ingredients. 9 purple plums washed and pitted (about 1.5 lbs) 1.5 cups firmly packed brown sugar; Serve this delicious plum sauce with egg rolls, won tons, chicken wings, or use it to baste chicken or pork. Process the sauce in a blender or food processor until smooth. Fill hot, clean jars with hot sauce, leaving 1/4 headspace. In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). In a medium saucepan, bring all ingredients to a boil. Simmer the sauce for 20 minutes or so, until the plums look like they are falling apart. Put the pot on the stove and bring to a boil. Some of my favorite canning recipes are from this book (like the charred chili bbq sauce. Combine sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and gingerroot in a large stainless steel saucepan. Wipe rims and place lids and rings and process 15 minutes.

Asian Plum Sauce Recipe Canning

Simmer, Covered, For About 2 Hours, Or Until The Plums Are Soft.

Press mixture through a sieve or food mill. 1/2 cup brown sugar, lightly packed. My salmon lovers won’t get enough of this glaze.

To Can The Plum Sauce, Return It To The Pot Over Medium Heat And Bring To A Boil.

All you do is brush your simple asian plum sauce on your meat and bake until deeply bronzed and well done. 1.5 cups finely chopped onion; Boil gently, stirring occasionally, about.

To The Resulting Sauce, Add The Sugar And Star Anise.

Put the pot on the stove and bring to a boil. Makes about 6 half pints. 2 pounds plums, washed, pitted, chopped.

Process The Sauce In A Blender Or Food Processor Until Smooth.

Bring to the boil, stirring, then simmer for 30 minutes. Bring the mixture to a boil over high heat, stirring constantly. Combine sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and gingerroot in a large stainless steel saucepan.

In A Medium Saucepan, Bring All Ingredients To A Boil.

Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. Add veggies and dinner is done (and the kitchen ain’t a mess). Fill sterilized jars leaving 1/4 inch headspace.