Chinese Plum Sauce

Canning Chinese Plum Sauce

The last of our Santa Rosa plums. It was a very good year!

Our Santa Rosa Plum tree outdid itself this year.  I have canned a batch of crockpot plum butter and we have 12 quarts of organic plum juice all put up and ready for the winter.  I love plum cobblers and we have had quite a few, but geeze louise, I shouldn’t be eating them every night!  I could, but I shouldn’t. 😀

So, I searched my canning books and right there, in my handy dandy Ball Complete Book of Home Preserving, was a recipe for Chinese Plum Sauce! Perfect. This is the stuff that you slather on a pork loin or ribs, and it makes that sweet, tangy, sticky crust.  MMmmm…

Then, I found a couple more recipes, almost the same, just tweaked a bit.  So, I decided to follow several recipes (the main ingredients were all the same) but tweak the spices just a bit to suit my taste.

Dearest Hubby went out and picked the last of the plums off the tree for me.

Thank God.

No really… I did thank God that the plums are finally done! This recipe takes 10 cups of pitted plums, so it was a winner when it came to using up a lot of them.

Bottling Chinese Plum Sauce

A little over 8 cups of finely chopped (in the food processor) Santa Rosa plums.

Of course, the first thing to do is wash the plums.  The recipe calls for ten cups of finely chopped pitted plums.  I ran mine through the food processor – after pitting of course!  It’s just faster this way and you don’t lose any of the juice that you might lose if you were to manually chop them up on a cutting board. Although I had much more than the ten cups of plums needed to start with, these were the last of the year and so several of them had worms inside or bird peckings, so I tossed those.  I ended up with just a little over nine cups, about 2/3 of a cup less than the recipe called for, but I went ahead with the sauce anyway!  Usually it isn’t good to change a tried and true and safe canning recipe, but I knew that with the amount of acid (1 cup of vinegar) that was added to the plums, the sauce would be more than safe.

Jarring Plum Sauce

First, all of the ingredients for the sauce, except the plums, were brought to a boil on the stove. This had a very, spicy, pungent, vinegar smell.

All of the ingredients were added to a large pot, brought to a boil, and then the plums were tossed in.  This was all allowed to boil for about 2 hours – until it was thick and syrupy.  The smell was amazing!  It was sweet and sour at the same time, but had just a little hint of a spicy, peppery scent also. While boiling down, the peppers and onions seemed to just melt into the sauce, so it became very smooth and appetizing looking. You can see in the picture below how it sticks to the side of the pot.  Well – fair warning – it sticks to the bottom of the pan, also!  For the first hour or so, stirring every 10 minutes seemed to be just fine.  But after a while, when the sauce is reducing and getting thick, you need to stir more often.  During the last 15 minutes or so, I actually stood over the pot and kept the sauce moving.  Constantly.

It was worth it.

Canning Plum Sauce

After about two hours, the sauce was thick and syrupy, and the smell was mouth-watering!

The recipe said it would make four pint jars, but I opted to use half-pint jars instead, so I ended up with eight half-pint jars.  I chose the smaller size because it seemed a bit more realistic in terms of using sauce. Especially since it’s just me and my hubby now.  The sauce can be kept in the refrigerator for a week or so, as long as you don’t contaminate it by dipping your  basting brush back into the jar after you have based the raw pork.  So, but by using the smaller jars I figured there would be less chance of waste.

When it comes to canning the sauce, although there are onions, garlic and peppers in the recipe, there is also a good amount of vinegar (1 cup), so this recipe is fine for the waterbath canner.  Even though I used smaller jars, I went ahead and left them in the waterbath canner for the full 20 minutes, as I figured it couldn’t hurt (it’s a sauce, no worries about it becoming mushy) and I would rather be more safe than sorry.

How to bottle Chinese Plum Sauce

This recipe made eight half-pints of delicious sauce .

As usual, I couldn’t wait to try some!  We had a pork loin roast just hanging out in the freezer, minding it’s own business – so the next morning I put it in the refrigerator in a bowl swimming in a jar of the plum sauce.  As the pork loin thawed, it was marinated with the plum sauce!  That evening, I grilled the pork loin “low and slow”, adding more sauce every time the loin was turned.  After almost an hour, this is what I ended up with:

Jarring Chinese Plum Sauce

Pork Loin Roast Grilled with Chinese Plum Sauce

It is so good!  The sauce coated the juicy pork loin with a sticky, carmelized sugar glaze that was out of this world good!  This recipe is a keeper!

EDITOR”S NOTE:  Where it says you need 10 cups of finely chopped, pitted prunes – it should say pitted plums!  

Chinese Plum Sauce

Maybe next year I should make two batches of this wonderful sauce!

Now I wish I had more plums! 😀

 

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Canned Beef in Wine Sauce

My husband and I will be living in our travel trailer for the next two years while we build our new home, which is a good thing.  However, our trailer has a very small refrigerator/ freezer, which is a bad thing.  I would really prefer not to drive the 45 minute trip down the hill to the grocery store every few days, or even once a week, so canning and dehydrating our food has become a new priority for me.

If I use one jar of beef, one jar of chicken, one jar of fish and a jar of pork every week for dinner, this would cut down on the need to keep meat in the small freezer, freeing up space for other necessary items – like ice cream! 😀  So far I have canned chicken (and chicken broth), salmon, spaghetti sauce with meat and beef cubes. You can find all of these recipes in the tab above under “Preserved Food”.  I found a recipe in my Ball Complete Book of Home Preserving  for Beef in Wine and thought I would try it!

The process was actually quite simple. I cut the beef into cubes and then browned it in some oil. The best part about pressure canning beef, is that you can use the cheapest cuts of beef because the prolonged cooking under pressure tenderizes the beef!Canned Beef in Red Wine SauceI browned it pretty good because in the original recipe calls for 1/2 teaspoon of “browning and seasoning sauce”, which I find to be unnecessary if you brown your meat good in the first place!  I deglazed the pan with the water and red wine called for in the recipe, so I could get all of the yummy-ness and flavor from the bottom of the pan.

Pressure Canning Beef in Wine Sauce

Next, the apples and carrots were grated, and the onion and garlic sliced and minced.  These were added to the stock pot along with the meat and deglazing liquid, a little bit of salt and a couple of bay leaves, as per the recipe. The whole mixture was allowed to simmer for about an hour on the stove.  Believe it or not, as the mixture was simmering, the grated apples pretty much melted away, into a nice, rich sauce!  It smelled absolutely awesome! The hot mixture was ladled into hot pint jars (perfect size for just the two of us) and processed in the Pressure Canner for 75 minutes.  Pressure Canning Red Wine and Beef

Remember to always process low acid foods in a pressure canner for the correct amount of time.  I have been doing all of my canning lately in my backyard, which is wonderful.  It doesn’t heat up my kitchen and it gives me a chance to sit back and enjoy nature while I babysit the canner! 😀

As usual, I couldn’t wait to try it!  Oftentimes, if there is a jar that doesn’t seal, I will use that one right away.  With this batch, however, everything sealed, so I had to open a “good” jar. I dumped one jar into a sauce pan, added a couple of quartered crimini mushrooms and two teaspoons of cornstarch.  This mixture was allowed to simmer softly until the sauce was thickened and the meat was heated through.Pressure Canned Beef in Wine

You can eat this “as is” or pour the Beef in Red Wine Sauce over pasta, rice or even mashed potatoes.  I had previously purchased some pasta from our local Grocery Outlet that was labeled “non-GMO” and “Organic”.  It didn’t cost much more than the regular stuff I had been buying, but I found it interesting that neither of these pastas were made in the USA – one was made in Germany and the other in Romania.  In those countries they have food labeling laws, unlike ours, that lets the consumer know what they are eating.  I decided to use the one from Germany.  Believe it or not, it was the pasta that took the longest time to cook!  The beef in Red Wine sauce was bubbling away happily long before the pasta was al dente.

Canning Beef in Sauce

Man-O-Man was this good!  The beef was still in chunks, so it wasn’t mushy at all, which was a worry of mine.  The sauce was excellent!  Two teaspoons was all that was necessary to make it nice and thick but with lots of flavor.  I think next time I may add some  sour cream instead of the cornstarch, so it will be more like a stroganoff!  Of course, I could always add potatoes, carrots and celery for a stew, or as the base of a beef pot pie!  Lots of possibilities with this one.

This is the recipe I used, adapted from the Ball Complete Book of Home Preserving:

Recipe for Canned Beef in Red Wine Sauce

Beef in Red Wine - Pressure Canned

What I am finding, dear friends, is that canned foods such as this, are actually like fast food – it takes less than 15 minutes to have dinner on the table!  With the variety of ways to prepare it, I don’t think monotony or food ruts will be a problem.  What do you think?

 

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Canned So Far 2014

I took a picture of the foods I have canned so far this year.  Of course, this isn’t all of it because we have eaten some already – but it’s a good representation of what I have been canning.  I must tell you, I really enjoy canning and preserving food!  The cabinet is almost full, but that’s okay, because I can use the cabinet below it.

canning food

The top shelf holds the fruit – jellies, butter and such.  On the far left is some homemade pectin I canned – six 8 ounce jars – each jar equivalent to two 3 oz Certo liquid pectin packets, or one batch of jam/jelly/conserve.  Next to that is a small batch of plum butter I made this year in the crock pot. So good!  Then there is the blackberry/gooseberry jelly – I made one pint jar and eight 8 oz jars, but after gifting I have the pint jar and three 8 oz jars left. This is so good I need to stop giving it away!  Finally, are the cubed peaches.  I use these in yogurt, over oatmeal, ice cream, or cottage cheese, and even as a sweetener with flavor in tea.  Yum! The last jars are my extracts – lemon, vanilla and orange.

Home canning

The second shelf holds 8 jars of plum juice – I started out with 10 quart jars, but one didn’t seal so we used that right away and another has also been used.  Yum!  Soon I will be canning apple juice, so this shelf will be filled with deliciousness. 😀

Canning Juice

The last shelf holds the meats.  First is the beef in wine sauce (post coming soon).  I canned nine pint jars and we have used one. This is soooo good.  Next to the beef is the spaghetti sauce with meat in pint jars.  To tell you the truth, this really is better than anything you can buy at the store, and I know I’m not getting bottom of the barrel meat in my sauce! 😉  Next is the canned salmon.  I have made salmon patties and salmon chowder out of my canned salmon so far.  I just downloaded a Kindle book on salmon recipes – hopefully I can find a couple more that will be good using canned salmon. On the far right is chicken and chicken broth.  We have been eating some of these also and they are very useful, so I definitely need to make more soon. I only have two pints of chicken broth and two pints of the chicken left.Meats that have been Pressure Canned

The canned meats have turned my kitchen into a fast food restaurant.  In the case of the beef in wine sauce, once canned all you have to do is dump the whole jar, along with the juice, into a sauce pot, add some cornstarch to thicken the sauce and some quartered crimini mushrooms.  Meanwhile cook some pasta (any kind), and when the beef is thickened and heated through, poured over the pasta (or rice or mashed potatoes).  This is really delicious and it is actually the pasta that takes the longest to prepare!  Or, perhaps you would like to add sour cream instead of cornstarch, which makes a beef stroganoff type dish. Of course, the chicken is wonderful for chicken noodle soup.  I use one jar of the chicken broth and one of the chicken, add in some carrots, onions and celery, a little black pepper and some pasta – any kind of pasta. Let it simmer until the pasta is cooked and the carrots are almost tender (I don’t like mushy carrots 😉  ).  Done.  Delicious.

pressure canned beef in wine sauce

Canned Beef in Red Wine Sauce – after canning prepared with quartered crimini mushrooms and cornstarch as a thickener, over pasta.  Suggested Serving

I choose to can most of the meats in the pint jars because this is the perfect size for just my husband and I.  It’s also a more manageable size while canning and for storing. Besides, I can fit 18 pints versus 7 quarts into my pressure canner.

Is all this canned food enough?  Heck no!  If we had to rely on this cupboard of canned foods for our sustenance this winter, we would be mighty hungry.  Actually, most of my canning right now is a learning experience and for experimentation purposes.  I am learning what works for me and what doesn’t – which recipes will be my “go-to” ones and which recipes will be chucked.  Then I am compiling a cookbook of recipes that incorporate the canned food so we don’t end up eating the same thing over and over again.  Sometimes the recipes I find on Pinterest are major “fails”, but I like trying new things, so I will end up with some failures. Getting into the real nuts and bolts of canning and preserving our food will begin once we move up to our future homestead, because that is when we will begin to rely on what we have “put up”, rather than taking a trip to the grocery store every week.

For recipes of any of the canned foods in this post, just click on the tab on the header above titled “Preserving Food”.

Next?  Well, as I mentioned I canned some killer Beef in Wine the other day and will be writing a post on it soon.  I also have a bunch of green beans I will be canning this afternoon.  Then, I want to try my hand at canning potatoes.  Although we will have a root cellar, potatoes don’t always last through an entire winter.  Our apples will be ripening in another month or so, and I plan to make some apple pie filling, apple juice and applesauce.

One last thing – does anyone have a really, really good salsa recipe I can borrow that doesn’t use too much cilantro? ♥ ♥ ♥001

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Chicken Canning Conundrum

In my quest to become more self-sufficient, my main focus lately has been on food storage.  As most of my readers know by now, my husband and I plan to move up to our future homestead soon – living off the grid and being as self-sufficient, self-reliant, eco-friendly, etc., etc., as possible, without losing the conveniences and advantages of modern life. One excellent way to store food is to can it!  I used to can a lot of jams, jellies and fruits when I was younger (much younger), but that was more for the fun of it.  I didn’t consider canning as an important component of food preservation and survival. I have always had a large freezer for my meats and vegetables, but while living off grid a large freezer would not be feasible.

Growing up I was always hearing about deadly botulism toxins and explosion accidents with pressure canners, which scared the bejeebers out of me, so I never considered canning my meats and vegetables until now! I did a lot of research and apparently botulism isn’t the menace that I thought it was.  When canning meats and vegetables, as long as all steps are followed and pressure and time tables are accurate, there shouldn’t be a problem!  Apparently it is a rare case for anyone to get sick from botulism anymore.  Whew. And pressure canner explosions are pretty much unheard of nowadays, unless you are a monster and make it explode on purpose! So I decided to try my hand at pressure canning.

Many years ago I bought a pressure cooker/canner and made the best roasts and cooked the quickest artichokes in town.  In fact, I think it only took about 5 minutes of cooking the artichokes in the pressure canner to get melt in your mouth artichokes!  Once the cooking was done you are supposed to put the canner under cold running water to get it to cool quickly, so that your artichokes could go from refrigerator to table in less than 8 minutes.  Nice.

So, I decided to get out my old pressure canner and give it a go for pressure canning food!  My first try was with salmon.  Not too bad, but I did encounter a few problems.  You can see that story here:  Canning Salmon. Then I tried to can beef.  This seemed to go okay.  I had a little trouble getting the canner to stop spewing steam from the gasket – just where it isn’t supposed to- but finally got it going!  You can see that story here:  Canning Beef.  Then I tried ground beef.  That’s when we discovered the canner was leaky.  The weld that held the handles onto the pot had cracked just ever so slightly, but that was enough to cause the steam to escape in the wrong spot.  You know, in hind sight, it was probably caused by quickly cooling the pressure canner for those wonderful artichokes!  I don’t think metal is supposed to expand and contract so rapidly. Luckily we ate the beef right away.  But, knowing that I probably didn’t have a good seal on my old canner, I think I should throw away the rest of my canned salmon – just to be safe. 🙁

Pressure Canning Chicken

My new pressure canner – isn’t she beautiful?!

When my husband said that I should go ahead and get a new canner, I told him “but the one I want is expensive”.  He asked, “how much?”  I told him, “a couple hundred dollars!”  When he said to “buy it anyway”, I was online like a flash to order it. What did I get?  The All-American 921!  I have read others sing praises to this canner, it has no gasket to get old or stretch out, and holds 19 pints or 7 quarts at a time!

Then I read on the inside cover of the instruction manual that you can’t use it on a glass cook top because of it’s weight.  Guess what?  I have a glass cook top range.          Perfect!  {can you hear my sarcasm?}

But wait! I have a propane cooktop in my outdoor kitchen!  I can use that!

Ummm… well…

Pressure Canning Chicken

Here is my set-up to can some chicken in my outdoor kitchen.  Yes, there is a ladder there.  Why, you ask?  Because the counter-top it pretty high to begin with, and was just way too tall for me to be able to safely put the jars into the canner, and then once the steam was vented, to put the weight on!

What are the bricks for?  Well, when I had come up with the idea to use the outdoor stove it was the night before and it was a beautiful day.  Early the next morning as I was setting up the canner (the chicken and stock were all prepared and ready to go) everything seemed to be going well… until the gentle breeze started.  By the time I had everything loaded into the canner and was ready to start the venting process, the breeze turned into wind!  Did you know that Murphy’s Law was written with me in mind?

The make-shift brick and cookie sheet wind-break did the job and helped to keep the flame under the canner fairly steady so that I was able to keep the pressure right at 10 pounds, just where it needed to be.  Everything was going to be alright, until…

I couldn’t get the darned lid on right!  I thought all I had to do was screw down opposite sides and everything would be fine!  Not so fast.  I had to read the instructions again.  First, you need to make sure the lid is sitting EVENLY before you start screwing down.  If the lid isn’t even in the first place, it will screw down crooked and not get a good seal.  Oh.

After fussing with that for about 1/2 hour, it was then that I remembered to add a little bit of olive oil to the metal rim of the canner.  Ugh …….

So, I took the lid back off and added the olive oil to the rim, and then my sweet, wonderful, he-can-do-anything husband helped me to EVENLY screw down the lid, tightening opposite sides as we went along.

Success!

How to pressure can chicken

So, here was my process:

I boiled some chicken breast meat and turkey thighs along with the bones in water with some garlic, onion, black pepper and salt for several hours.  Once cooled, I picked the meat off the bones.  The broth was strained then put into the refrigerator so the fat was consolidate on top.  Once cold enough, I skimmed the fat off the top of the broth and put both the meat and broth into the refrigerator.

Because I was doing the hot pack method, the next morning I heated the broth and chicken seperately over the stove while my canning jars were heating in clean water, along with the canning lids.

I set up my canner, poured in about 3 inches of water and turned on the gas to start heating the water.  Once the water in the canner was getting hot, I packed the hot chicken/turkey meat evenly into the jars and poured the hot broth over.  I had extra broth, so I filled three more jars with the broth.  I carefully cleaned the jar rim with vinegar, just to make sure there weren’t any pieces of chicken or fat on the rims, then placed the hot lid on top and screwed down the ring – not too tight – just finger tight.  The jars were placed into the canner, the lid (finally) screwed down tight and then I waited for the steam to vent for about 10 minutes.  After 10 minutes, the weight was placed on the vent and I waited for the weight to jiggle.  Once the weight had jiggled, I checked the gauge and – sure enough – the dial gauge said I had 10 pounds of pressure!  That’s when I started timing.  In my case, I followed the pamphlet that came with the canner that said I would need to process the chicken for 75 minutes, which is what I did.  Once the 75 minutes was up, I turned off the heat but left the canner right where it was for several hours.  After about four hours I checked the canner and it had 0 pressure, so I lifted the weight and carefully pulled out the jars.

The next day I washed the jars and checked the seal.  All six jars had good seals!  The only thing I saw was that the level of the broth was a little lower than what I had put in, so I guess maybe I didn’t get all the bubbles out of the jars before I put the lid on.  At least that’s all I can figure.  Anybody know differently?

So there you have it – the good, bad and the ugly!

I can’t wait to make a batch of chili now.  I have a few canning books I borrowed from the library so I am going to spend some time reading through all the recipes and trying them out!  Do you have a good canning book I should read?

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