Chinese Plum Sauce Canning Recipe

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Chinese Plum Sauce Canning Recipe

A perfect combination with chicken, this sweet plum sauce is a traditional condiment for. Remove the ginger and garlic. Fish out the star anise and. In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). This chinese plum sauce is my new favorite plum canning recipe. Cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. Fill sterilized jars leaving 1/4. Simmer, covered, for about 2 hours, or until the plums are soft. You can see the line in the above photo of when i started the plum sauce and when it was done reducing at the end of the time. To can the plum sauce, return it to the pot over medium heat and bring to a boil. Cook the puree again until thick and jammy. Or hand wash and rinse the jars, dry them, and place them (without lids. Bring to a raucous boil over medium. Reduce the heat and simmer until thickened, 20 to 25 minutes. Add your plums and return to a simmer. Cook your fruit and seasoning; In a large sauce pan or stock pot, mix together brown sugar, sugar, cider vinegar, onion, jalapenos, mustard seeds, salt, garlic, and ginger root. Put the pot on the stove and bring to a boil. This process is incredibly similar to making any kind of jam, with one exception. The process to make chinese plum sauce is quite simple. 1/2 cup canned juice from the drained plums 1/2 cup water remove the plum pits (discard pits). Add the vinegar, 2 tablespoons water, sugar, lemon peel, ginger, garlic, cinnamon, star anise, chile, salt, and five spice. Water bath canning chinese plum sauce and plum syrup. Cook your fruit and seasoning. Place the plums, onions, garlic, ginger, soy sauce, mirin, vinegar and salt in a saucepan.

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Put the pot on the stove and bring to a boil. Remove from heat and set aside. A perfect combination with chicken, this sweet plum sauce is a traditional condiment for. Cool and chill in the refrigerator. Bring the mixture to a boil over high heat, stirring constantly. Cook the puree again until thick and jammy; Remove the ginger and garlic. After an hour, use an immersion blender to make a smooth sauce, incorporating the skins and onions. Reduce the heat and simmer until thickened, 20 to 25 minutes. Cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. The process to make chinese plum sauce is quite simple. Puree the fruit until smooth; To can the plum sauce, return it to the pot over medium heat and bring to a boil. In a large sauce pan or stock pot, mix together brown sugar, sugar, cider vinegar, onion, jalapenos, mustard seeds, salt, garlic, and ginger root. The only other change i made was instead of dried onion i.

Water bath canning chinese plum sauce and plum syrup. A perfect combination with chicken, this sweet plum sauce is a traditional condiment for. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in 1/2 cup water and about 1/3 cup of chopped fresh or dried plums (i used dried which were good quality and very moist) to the finished plum sauce. It is not necessary to sterilize the jars for this recipe. Press mixture through a sieve or food mill. Add the vinegar, 2 tablespoons water, sugar, lemon peel, ginger, garlic, cinnamon, star anise, chile, salt, and five spice. In a medium saucepan, bring all ingredients to a boil. You can see the line in the above photo of when i started the plum sauce and when it was done reducing at the end of the time. To can the plum sauce, return it to the pot over medium heat and bring to a boil. The process to make chinese plum sauce is quite simple. This savory and sweet plum sauce recipe makes a special dinner with no extra effort. In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). Remove the ginger and garlic. Process the sauce in a blender or food processor until smooth.

Chinese Plum Sauce Canning Recipe

Water Bath Canning Chinese Plum Sauce And Plum Syrup.

In a large sauce pan or stock pot, mix together brown sugar, sugar, cider vinegar, onion, jalapenos, mustard seeds, salt, garlic, and ginger root. Fill sterilized jars leaving 1/4. In a medium saucepan, bring all ingredients to a boil.

Cook Your Fruit And Seasoning;

Screw on bands until fingertip tight. Press through food mill or sieve and return to clean pan; Remove air bubbles and adjust headspace, if necessary, by adding hot mixture.

Add The Vinegar, 2 Tablespoons Water, Sugar, Lemon Peel, Ginger, Garlic, Cinnamon, Star Anise, Chile, Salt, And Five Spice.

After you pour over the loan, don't stir. Cool and chill in the refrigerator. Or hand wash and rinse the jars, dry them, and place them (without lids.

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

Place the jars in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Remove the ginger and garlic. The only other change i made was instead of dried onion i.

Add Your Plums And Return To A Simmer.

You can see the line in the above photo of when i started the plum sauce and when it was done reducing at the end of the time. Use within a few days. The process to make chinese plum sauce is quite simple.