Announcement

Collapse
No announcement yet.

Canned Chinese Plum Sauce

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Canned Chinese Plum Sauce

    Canned Chinese Plum Sauce:
    Makes about 8 half-pint jars.

    1 cinnamon stick
    2 pieces star anise
    1/2 tsp.whole black peppercorns
    1/2 tsp.fennel seeds
    4 lbs.black plums,pitted & coarsely chopped(about 8 c.)
    1 medium onion,chopped
    4 cloves garlic,chopped
    1/4 c.chopped fresh ginger
    1/2 c.rice vinegar(4% acidity)
    3 T.dark soy sauce,or more to taste
    1/2 c.pitted prunes
    1/2 tsp.crushed red pepper flakes

    Prepare & get ready all materials & utensils,so that it will all be ready to immediately process/can this sauce.

    Put the cinnamon,star anise,peppercorns & fennel seeds in a spice bag or several layers of cheesecloth & tie it shut.

    Put the bag & all of the remaining ingredients in a wide,6-8 quart preserving pan & bring to a boil.Lower the heat & simmer,stirring occasionally,till the onion is very soft,about 30 minutes.Remove spice bag.

    Working in batches,puree the sauce in a blender,covering the lid w/a towel to keep the hot liquid from erupting,return it to the pan.Bring to a simmer & cook,stirring frquently till slightly thickened & a shade darker in color,about 10 minutes.Taste & add more soy sauce or brown sugar,as necessary.This sauce should be quite sweet & salty.

    Ladle the hot sauce into the jars,leaving 1/4" headspace from the top of jar.Wipe the jar rims,then place on a lid & band & tighten.Place the jars in the water bath canner,making sure that the water covers the jars by at least 1".Bring water back to a boil & boil for 5 minutes to process.

    Remove the jars to a folded towel & dont disturb them for 12 hours.Then check for a good seal,if it hasnt sealed well,then the jar should be placed in the refrigerator immediately.Label the sealed jars & store in a cool,dark place.
Working...
X