Join me for a few days in my kitchen filled with food preservation as I get some of the garden harvest preserved through pressure canning, water bath canning, freezing & dehydrating. Thank you for your support!
Canning Green Beans:
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Cherry Tomato & Corn Salsa:
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Spicy Asian Plum Sauce:
4lbs plums
1 1/2 c brown sugar
1/2 c rice vinegar or apple cider vinegar
1/4 c soy sauce
1 tsp fresh ginger
1 medium onion
3 cloves garlic
1 tsp salt
1 tsp crushed red pepper
1/2 tsp fennel seeds
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground red pepper
1/8 tsp ground cloves
2 star anise
*I omitted the fresh ginger, fennel, cinnamon, ground red pepper, cloves and star anise I increased the ground ginger to 4 tsp and added 4 tsp chili flakes.
Fill pint jars to 1/4 inch headspace. Process 10 mins in a waterbath canner, adjusting processing time for elevation if needed.
Information on adjusting for elevation when waterbath or pressure canning:
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For Jars Canning Lids:
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Use code ABBEY10 for 10% off!
23 Qt Presto Pressure Canner:
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Water Bath Canner:
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Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
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The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
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Excalibur 9 Tray Dehydrator:
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Food Processor:
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Immersion Blender:
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Food Saver Vacuum Sealer:
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Food Saver Jar Sealer:
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Fermenting Weights:
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Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!
Thank you for watching!
Abbey
Follow On Instagram:
www.instagram.com/abbeyverigin
My Blog:
www.abbeyverigin.com
Email:
contact@abbeyverigin.com
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