n simmering water until ready for use. Do not boil. Wash
Use food processor for chopping plums and onions separately, if you have one.
Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
Process in a hot water bath for 10 minutes.
Working in batches, blanch tomatoes for one minute and immediately immerse
o the boil and boil for about 20 minutes longer, remove
oil and continue to boil for 5 minutes, stirring frequently.
dges. Roast at 350 degrees for 30 minute or until tender
Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
To can: Fill hot, clean jars with hot sauce, leaving 1/4\" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
ater bath for 35 minutes for half pints, 40 minutes for pints.
Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
Remove to a towel-lined counter to cool in a draft free spot.
Remove rings and wipe clean, label and place in storage in a cool, dark place.
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
nd lids in boiling water for at least 5 minutes. Pack
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
abbage. Let salted cabbage stand for several minutes to wilt slightly
Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice.
n simmering water until ready for use. ( do not boil ).
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Cook all vegetables together.
When done, sieve until like a smooth paste.
Add remaining ingredients and cook until thick.
Seal in glass jars while hot.
I would process in pressure cooker myself for about 90 minutes.
I'm guessing this to be safe however, it may be less time.