erries.).
Make sure your canning equipment is scrupulously clean, and
ampantscotland.com, most pie crust recipes are made with half lard
o produce 8 cups of plum juice.
Pour 3/4
ecipe, and that a pressure canning method should be used, however
f a deep pot or canning kettle.
Add boiling water
br>Fill hot into prepared canning jars and store in a
nplug appliance.
Preserve water canning method.
Fill Sterilized jars
r mint.
In clean canning jars, pour hot chutney into
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
PLUM PREP
Wash and
br>Reserve half of this plum mixture in a microwave bowl
everal hours.
Make the plum sauce: in a small saucepan
2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
y about 1/3, add plum jam and continue to stir
Rinse chicken; dry well.
Sprinkle generously with salt to season.
Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
Arrange in shallow baking dish.
Spoon glaze over chicken.
Bake at 375\u00b0F, basting with glaze in pan, about 45 minutes.
Gingered Plum Glaze: Slowly heat plum jam until it melts.
Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
illing.
For the chili plum sauce, combine all ingredients in
oda and add to the plum mixture, stirring gently. Generously butter
0 minutes longer, brushing with plum jam during last 10 minutes
br>In small bowl, combine plum jam, brown sugar, ginger, garlic
hilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should