I don't have a hand mixer to separate those pits, so I am going to use a potato masher and hope it works. Then that cooling rack under your pot is like mine, I am going to pour the plums through it, into a large bowl and see what they strains out. Thanks for the ideas. Be well!
Yay!…your video says that you have reached 25,000 subscribers- but as I’m watching- it shows that you have over 27,000 now and I have no doubt that you will easily reach 100,000 & beyond because serious viewers, like myself, are craving as much Correct information & help as we can find! Your plum sauce looks Devine 😁 Thank you for another fabulous video
Great additions to pantry shelves. I’ll now be watching for plum sales to make the Chinese Plum Sauce. Your pitting method is a great time saver & no juice is wasted trying to cut & remove the pits. Thanks for another great video!
Very clever! My parents had a plum tree in their yard in early 1970's and every year would make plum jelly - my dad (a city kid) led the process for my mom (country gal), and would end up making about 10-20 jars of jelly or jam. What memories your video brought back!
We prepare our plums with similar methods but what I do when they are soft enough is to put them through a wire strainer. I use a ladle which is like a half ball shape to stir them and press through the mesh. I think we end up with pretty much the same purée but I think this saves a few steps. Love your videos!
Plum Sauce and Plum Syrup looked great! The hardest procedure was pitting those plums, and you made that even easier. Tysvmfs, I'm continuing to learn more and more. Please stay safe and sending hugs to you both 💜🙏😎
My homemade egg rolls are amazing. Filled with ground pork, Napa cabbage, green onions, shrimp, carrots and water chestnuts.(chopped of course and mixed well). 2 apiece make a whole meal. Have made sweet and sour sauce but the plum sounds great. I have only used plum sauce with muuchuu pork. Also, finally another family that makes plum syrup for pancakes. (Whole wheat and sourdough…oh dear, how to lose weight when I love food memories from my childhood) thanks again
I thought I’d better include your Hubby because he’s a very good camera man!!! He truly is. Plus it sounds like you both work on content ideas together. He deserves credit as well. Awesome channel!!! One of my new faves.
We lost a Chinese (or Santa Rosa) plum tree in a windstorm a couple of years ago but whatever it was grafted to came back to life and is bearing zillions of plums! I like the idea of making syrup and sauce and your method of separating the fruit from the pits is fantastic. I'll probably try canning some of them whole and I'd like to make jam too. Doubt I'll accomplish all of it this year but I appreciate learning about all the options. Thank you!
Thank you, your timing is perfect , just bought a basket of a plum-cherry hybrid from a local Mennonite. Never knew these existed until a few days ago, they are a cross of Chinese or Japanese plums with cherries, developed by some Franken lab a while ago.
One time, a few yrs ago, Kroger had plums on real cheap, around 12 cent a lb. So my hubby bought about 10 lbs and I made red plum jam. It sure was good.
My plum tree is sparse this year, but if I get any they are going to become chinese plum sauce! Thank you for this video. You are such a great teacher.
Hi Pam, I just made the Chinese plum sauce! It is delicious and so much better and healthier than the store bought. It's a winner! Last week, I pressure canned for the first time. Boy, was I nervous, but everything went well. And it was fun and watching your videos I know and understand the why. What to do and what not to do and the science behind it. I never realized how important it is to know why . So thank you for your hard work!
I LOVE YOUR COMMENTS! Thank you so much. This is exactly why we started our channel in the first place. Congratulations on your success and welcome to the world of pressure canning!
Yum! My dad planted that variety of plum tree for me in our yard! They were my favorite! My grandma taught me how to make plum jam from them! In 2015 my friend let me come pick plums from her tree… and I made the Chinese plum sauce! I still have a few jars! It’s really yummy!
We make our own egg rolls. We put the 5spice powder in it while makeing. We use to sell them because they were so popular. Just to friends and such. That 5spice powder has an amazing taste that really marries the flavors together. Thank you for the plum sauce recipe as you make it.
WoW, Miss Pam, excellent canning video!!! Loved the recipe and need to make some plum syrup and Chinese plum sauce!!! I thank G_d every day for directing me to your channel!!! Thank you for reading and responding to my comments!! How is yours and Jim's weightloss going??? Thank you for ALL you do!!! Bless you and yours. Remember you mentioned making "hacks and short things you have learned over the years" to share with us!!!!
You have become quite a regular on our channel and we are grateful for that! Weight loss took a detour a couple of weeks ago when we went to Phoenix for my aunt's funeral. We are back on track now and should be seeing more results. We will post our first Micro Moments video this coming Monday.
It is that easy, I stuck one in a pot of succulents a few years ago and forgot all about it until the stalks came up, I just let it grow for a few months, when I pulled it out I could not believe the way the ginger looked and tasted. I did some research and plant several pots in early spring, it takes a while for the bulbs and leaves to form, several months but so worth it.
How wonderful you shared the Plum Sauce recipe as I have a bucket of plums to process. Was thinking of trying to find a good recipe for a Chinese sauce. I have golden Santa Rosa plums which should make a lovely golden version of yours. Good recipes are hard to find so I appreciate finding a tried and true one.
You are so welcome! I hope the recipe works for your plums--sounds like it will be delicious. We tasted it again this morning and it is so good. I am so glad the Oregon State Extension Office put this recipe out!
Your plum recipe tutorials have saved my life this year with the glut of plums we've had. I followed your plum jam recipe and it worked beautifully! Thank y'all for everything you both do for your community!
We need "smellavision", My bet is that is a wonderful Plum Sauce! Great tip on pitting out the plums! Not ashamed to say I have never had plum syrup, now I must have some ! Thanks for posting , As always love Y'alls videos. Have a great remainder of the weekend!
Pam, this looks wonderful. I just bought plums and planned to do Ball’s plum sauce recipe but love the substitution of the 5spice - one of my favorite blends. I think it would also be wonderful on meatballs either as an appetizer, or over rice for a meal. Thanks for the tip on pit removal. I had to stop the video and get mine going on the stove, lol.
I'm so sorry that you lost so much produce this year. And yet, before you is the preserved products that will add joy to your life in the coming months. I hope that next year's harvest will be more abundant.
Plums were one thing I was hesitant to try canning, but now I am excited to try them. As always, you come through with safe, fun and delicious things to can. Knowing it’s a safe and yummy recipe is a wonderful feeling! Thank you for everything you do!! I’m so excited about your subscriptions growing! Yayyy!! Thank you 😊
Thank you for sharing your knowledge about canning. I had recently started canning again and dehydrating. I have learned from your teaching of preserving foods. It is rewarding to see all the work put into it. May you continue to have success with your channel!
My very first time I made a jam was your plum jam. Then I made your apple peelings jelly. And I’ve made several others since. I will definitely make the plum sauce and syrup. Thanks for teaching me how to do this. I appreciate you sharing your knowledge and experience. I made a video and sent it to my daughter and grandsons, along with several canned foods and jams and jellies. I even sent canned mince and canned apples so she could make her pies for the holidays and feel my hand at her table. Hopefully when I go to visit I’d like to make some with them. But you are helping me create a legacy with my family and I thank you. ❤️
My Mee-maw grew the same plums (or near enough) on Lake Nasworthy near San Angelo, Texas. I love those plums! She had 11 grandchildren to assist, so when it came time to get to making jelly or jam she had US to use a potato masher on the steamed plums to get rid of the pits. I wish she'd thought of using the hand mixer back then because that plum mash was HOT! It was certainly worth the pain though because it resulted in the BEST jellies. Her strawberry fig jam was widely acclaimed, but few knew it was actually made with a base of plums. THOSE special plums. They make jelly strainers that have really long legs. Or you can add some very long bolts. I do both since I make a lot of jelly and jam. I also set a few cake pans out to hold them as my bowls fill up. Now my tastes have been educated, so making plum sauce is right up my alley. I'm adding to my "to-do" list so I can say "tah-dah!" later. Thanks so much for sharing.
Great recipes and I am going to try these myself, however, with all these jam and jelly recipes I worry about all that sugar and wondering if I can use way less. I am very new to caning and I don't know what sugar levels are required for safe caning.
Dear Rose, I love your videos here in England. Hope my question finds you well. I have a glut of plums (the tree has yielded 40 - 50kg) and was wondering if it was OK to water can puréed plums with no additive. I have followed your method in this video for creating the plumb purée and it tastes great. I want to can the purée and then when ready at a future point use the purée to make some plumb sauce (which i have glut of from last year) or use in another recipe.
@@RoseRedHomestead I believe that she does, I’ve heard that they taste like baked potatoes and the consistency is like a baked potato too, although I’ve never tried it, it would be interesting to see if the temperature got in to the kill zone.
Water bath canning is the original way canning was done. It wasn't until 1917 that the USDA determined that pressure canning was needed to kill botulism spores.
Thank you very much for all your good information and recipies. I am new to canning, and this looks delicious. I have a questions about substitutes. I know I should use recipies from reputable sources. But I saw now, you substituted one spice for another. Can you always substitute spices? Does any of them affect acidity in any way. I am alergic to all nightshades, and mustard, and those are in many recipies. Also could a small amount of fresh spices or herbs affect the canning negatively. I mean like ginger, horse raddish, tumeric, basil etc. I tried to see if you made a seperate video about any substitution in recipies, but could not find it. Maybe an idea for a video? I also have an unrelated question. I canned some loquats after a recipe I found online (european recipe), I added one lemon to the batch of about two liters. I cannot find anywhere the acidity of loquats, so now I am worried that they are not safe to eat. Do you know a source of how to can loquats (or if you can can at all)? And I found a scientific article saying that boiling any food for 10 minutes, will kill botulism. Do you think that is safe to do, with my loquats?
If you substitute close to the same type of spice, it is usually OK and will not cause a negative effect. You might want to keep litmus paper in your kitchen to test the acidity of foods before you can them. I just looked up the pH of loquats and they are low acid (5.5-6.5 pH) so you did need to acidify them with extra lemon juice, but did you use enough to drop the pH down below 4.6? That is where litmus paper would come in very handy. If you water bath canned them, I would use caution as you decide whether or not to eat them.
@@RoseRedHomestead Thank you so much! I might not go for those loquats then 😬 Beginner mistake. My mom said my great grandmother always used to water bath everything, pumpkin, carrots and other low acid stuff. In my country there does not seem to be any official advice, but after looking at some of the studies, I will definitely keep to fermentation for the low acid things, and just do my high acid fruits in water bath. And I was looking at buying a pH tester. So now I'll definitely do that 😊 Thanks again!
I wish my old neighbor still lived beside me, they were nice and had a beautiful plum tree, which she gave me tons of plums, new mean neighbors cut it down. I used to make the Chinese plum Sauce. If you have never tried growing ginger you should give it a go, I grow some every year and it is so good and is great in cooking, in the spring buy organic ginger at the store with plenty of eyes and just plant it in a pot, it takes a while, but you have a greenhouse so I bet it would grow great in there, the stalks of green smell wonderful. I use it in a lot of marinades, and freeze the excess.
How could anyone cut down a plum tree???? Thanks for the tips about growing ginger. I though about doing that about a year ago but thought it sounded too involved. You make it sound easy. I think I will try it.
Love your method! Innovation super powers. :-) I picked a lot of sloes last year -- they are _very_ small, sour (almost bitter) cousins of plums and damsons. I just pulled them out of the freezer last week and simmered them altogether, as you have here. I never thought of a mixer! I pushed them through a widely spaced impromptu sieve (basket shaped, I think it was meant to be a deep fat frying basket) and then used a "spider" for a second pass.
I made a bunch of berry cherry syrup for my dog. I used it to hide her medicine in milk and berry syrup. Right after I made it she decided she didn't like it anymore!! I'll be opening all the jars and turning into jelly since my son eats 1/4 pint or more at a time!!
September 25, 2021 you have 72,000 subscribers, congratulations 🥳 I’ll bet your kitchen smelled wonderful, last night my daughter and I made green tomatoe chutney and used some of the same spices, it was heavenly and the chutney we decided would be very tasty over a pork loin.
You are so funny. I am so glad I found you. I'm planning on having a Chinese menu for Christmas this year and I'm going to make some plum sauce now too! Thanks so much for what you do. Now I just need to buy one of those plum pitters, LOL.
Please do not ever ever ever do any kind of oven canning! Very risky. We have a video on that. I have stored white flour for years in 5 gal buckets using oxygen absorbers--we also have a video on that.
Hi Pam. As I cannot use the instant pot max In the uk, I can get a weighted pressure cooker up to 15psi. Could I use that for canning? Though of course I wouldn’t know the internal temperature. (I do learn from you.lol.) marion
The USDA recommends not to use a regular pressure cooker, but only because they have not tested them. If yours holds at least 4 jars, it most likely will work just fine.
No, not at all, but that is an excellent question. Some things you can adjust without affecting the outcome. The low acid plums are the key to safety here, and we did not substitute anything with them.
I was just wondering if you did any research on the the plum pits? Aren’t they poisonous? Can that poison when cooking them, get into the sauce or does it dissipate when cooked? Thank you for the wonderful video. ❤️😋
The pits are not broken open during this process, and even if they were, it would not be anything to worry much about. Here is a link for you: www.goodhousekeeping.com/health/diet-nutrition/a20705824/are-stone-fruit-seeds-poisonous/
I have a question about "bail Ball jars," or ideal jars compared to the "Weck jars. The USDA says not recommended. The author of the book "Putting food by" says that they are comparable to the "Weck jars," and she uses them and has been canning these and that she cans large numbers of the jars with no problems. Bail jars, are they safe for canning?
I have never used the bail Ball jars. I have used Weck jars with great success except they seem not to seal as well for pressure canning, so I use them only for water bath.
Why strain all that wonderful goodness out? I understand jelly being clear and pulp free but jam or syrup can still be acceptable with pulp. Maybe I'm just lazy and don't want extra steps and dishes to wash... Please explain if this step is just cosmetically based. Thx
@@RoseRedHomestead I just can't thank you enough for this delicious recipe. My syrup turned out perfect. I had my husband test for sweetness and consistency. I made pancakes this morning and they were soooo good ! ! The syrup didn't run off or soak in, absolutely perfect ! I will be making the Chinese Plum Sauce today. Thanks for sharing this wonderful recipe and sharing your knowledge on the process of making it. ((hugs))
You can add the pits to apple 🍎 cider vinegar & & let it sit for several weeks to make a yummy PLUM VINEGAR to use as a dressing on a salad 🥗 😋 or other dishes.
I use 5 spice with Chinese bbq pork spare ribs. Honey, bbq sauce, malt vinegar, garlic, ginger, 5 spice. First three equal parts, the second three to taste.
I used litmus paper this time. I also have a pH meter. I can't do water bath canning without checking the pH to be sure the food is at the proper level.
I'm not Rose but I believe it's 4 lbs, and it boils down to about 3 lbs, I'm following the recipe for plum SAUCE as explained on the video for 4 lbs and it seemed to work just fine, I know I was a little confused too because she already prepared a 4lbs for the SYRUP.
Have you tried the centuries old Korean method of making fruit syrups. In a sterilize canning jar put a measured amount of roughly chopped fruit and add sugar to it. 1:1 ratio fruit weight to sugar weight. Seal ans shake vigorously. Set out on the counter add room temp unless your climate is very warm. If so refrigerate. You can leave it on the counter until the sugar is completely dissolved and then refrigerate. Makes gorgeous fruit syrup for pancakes, waffles, bread dough sweetener etc or add it to powdered sugar to make a beautiful glacé for sweet rolls or cake.
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I don't have a hand mixer to separate those pits, so I am going to use a potato masher and hope it works. Then that cooling rack under your pot is like mine, I am going to pour the plums through it, into a large bowl and see what they strains out. Thanks for the ideas. Be well!
Oh. Scrumptious! I love watching you create these beautiful things.
Yay!…your video says that you have reached 25,000 subscribers- but as I’m watching- it shows that you have over 27,000 now and I have no doubt that you will easily reach 100,000 & beyond because serious viewers, like myself, are craving as much Correct information & help as we can find! Your plum sauce looks Devine 😁 Thank you for another fabulous video
Thank you--and we truly appreciate serious viewers! Thanks for your support!
Thank you for giving us good and safe and dependable information. I have learned so much.
Oh my gosh! You have more than doubled your subscribers in 4 weeks?!? You are at 57k as I see it today. 👏❣️🤗
And 74,000 today. Nice!!!
Great additions to pantry shelves. I’ll now be watching for plum sales to make the Chinese Plum Sauce. Your pitting method is a great time saver & no juice is wasted trying to cut & remove the pits. Thanks for another great video!
You are welcome. Thanks for watching.
Appreciate all your years of hard work regarding canning safety and preparedness. Also all the outside videos as well.
I love making plum syrup 😋
I do too! It is so yummy!
Very clever! My parents had a plum tree in their yard in early 1970's and every year would make plum jelly - my dad (a city kid) led the process for my mom (country gal), and would end up making about 10-20 jars of jelly or jam. What memories your video brought back!
We prepare our plums with similar methods but what I do when they are soft enough is to put them through a wire strainer. I use a ladle which is like a half ball shape to stir them and press through the mesh. I think we end up with pretty much the same purée but I think this saves a few steps. Love your videos!
Thank you for sharing your tips.
I love how you deliver your info, and how much effort goes into presentation. Thank you so much.
You are so welcome! Thank you.
I am so excited to try these!! Thank you so much for sharing
Plum Sauce and Plum Syrup looked great! The hardest procedure was pitting those plums, and you made that even easier. Tysvmfs, I'm continuing to learn more and more. Please stay safe and sending hugs to you both 💜🙏😎
Tks so much for sharing this recipe tutorial with us…. Blessings
Thank you so much.
Rose that pitting procedure is pure genius. Thank you.
You are so welcome!
My homemade egg rolls are amazing. Filled with ground pork, Napa cabbage, green onions, shrimp, carrots and water chestnuts.(chopped of course and mixed well). 2 apiece make a whole meal. Have made sweet and sour sauce but the plum sounds great. I have only used plum sauce with muuchuu pork. Also, finally another family that makes plum syrup for pancakes. (Whole wheat and sourdough…oh dear, how to lose weight when I love food memories from my childhood) thanks again
Sounds great! Especially those egg rolls! Thanks for sharing.
What a brilliant idea!
Thank you. We like both.
I love it when I see you and your Hubby have posted a new video. I really enjoy them.
Yay! Thank you!
I thought I’d better include your Hubby because he’s a very good camera man!!! He truly is. Plus it sounds like you both work on content ideas together. He deserves credit as well. Awesome channel!!! One of my new faves.
@@tamathamavraides5532 We appreciate that and I will be sure he reads this. I try to get him in front of the camera, but he is very reluctant! LOL
We lost a Chinese (or Santa Rosa) plum tree in a windstorm a couple of years ago but whatever it was grafted to came back to life and is bearing zillions of plums! I like the idea of making syrup and sauce and your method of separating the fruit from the pits is fantastic. I'll probably try canning some of them whole and I'd like to make jam too. Doubt I'll accomplish all of it this year but I appreciate learning about all the options. Thank you!
Witch of the Wildwoods: Sounds like you have it all together. Lt us know how it comes out. Jim
I have some small plums to prepare. Brilliant idea for the hand mixer!
From one red head to another I gotta say I appreciate your channel so much.🥰
Genius idea.
Thank you!
Thank you, your timing is perfect , just bought a basket of a plum-cherry hybrid from a local Mennonite. Never knew these existed until a few days ago, they are a cross of Chinese or Japanese plums with cherries, developed by some Franken lab a while ago.
Sounds wonderful. I bet they will work great in these recipes.
Both items look very yummy. TFS.
They really are! We are already enjoying them. Thank you.
Oh MY! That looks beautiful and delicious! Genius idea for pitting the plums!
One time, a few yrs ago, Kroger had plums on real cheap, around 12 cent a lb. So my hubby bought about 10 lbs and I made red plum jam. It sure was good.
That is awesome! We enjoy our plum jam as well!
My plum tree is sparse this year, but if I get any they are going to become chinese plum sauce! Thank you for this video. You are such a great teacher.
Thank you! I was delighted to find that tested recipe!
Hi Pam, I just made the Chinese plum sauce! It is delicious and so much better and healthier than the store bought. It's a winner! Last week, I pressure canned for the first time. Boy, was I nervous, but everything went well. And it was fun and watching your videos I know and understand the why. What to do and what not to do and the science behind it. I never realized how important it is to know why . So thank you for your hard work!
I LOVE YOUR COMMENTS! Thank you so much. This is exactly why we started our channel in the first place. Congratulations on your success and welcome to the world of pressure canning!
Yum! My dad planted that variety of plum tree for me in our yard! They were my favorite! My grandma taught me how to make plum jam from them! In 2015 my friend let me come pick plums from her tree… and I made the Chinese plum sauce! I still have a few jars! It’s really yummy!
That is awesome!
We make our own egg rolls. We put the 5spice powder in it while makeing. We use to sell them because they were so popular. Just to friends and such. That 5spice powder has an amazing taste that really marries the flavors together. Thank you for the plum sauce recipe as you make it.
That should delicious. I made them once when my children were little and though then that it was too much work. It might be different now! LOL
It's a lot of work, but we'll worth it. Made it in quantity and froze them. My husband and I did this together.
@@burnindaylighthomestead2977 Well you have me curious now. I will have to investigate this.
I would like to learn how to make them also...
Brilliant method for pitting! Thank you. Plum sauce just might be on my shelves tomorrow!
Thanks! I am so glad I found this recipe--it is really wonderful.
The syrup and sauce look wonderful!
We are very pleased with the results. Thanks for watching.
Yum that looks wonderful..
Both were so good--we keep getting into them! LOL I doubt they will last long in our pantry.
OOhhh i am excited to watch this video. Now i will be able to make homemade plum sauce..thanks so much for your great channel
You are so welcome! Hope you enjoy making it.
WoW, Miss Pam, excellent canning video!!! Loved the recipe and need to make some plum syrup and Chinese plum sauce!!! I thank G_d every day for directing me to your channel!!! Thank you for reading and responding to my comments!! How is yours and Jim's weightloss going??? Thank you for ALL you do!!! Bless you and yours. Remember you mentioned making "hacks and short things you have learned over the years" to share with us!!!!
You have become quite a regular on our channel and we are grateful for that! Weight loss took a detour a couple of weeks ago when we went to Phoenix for my aunt's funeral. We are back on track now and should be seeing more results. We will post our first Micro Moments video this coming Monday.
@@RoseRedHomestead Glad you are back on track. Sorry about your loss 😥. Looking forward to your first micro!!!! ❤
@@Stephenrsm7600 Thanks. It feels good to be back on track!
It is that easy, I stuck one in a pot of succulents a few years ago and forgot all about it until the stalks came up, I just let it grow for a few months, when I pulled it out I could not believe the way the ginger looked and tasted. I did some research and plant several pots in early spring, it takes a while for the bulbs and leaves to form, several months but so worth it.
I am going to do it! You have given me the encouragement to try! Thank you.
How wonderful you shared the Plum Sauce recipe as I have a bucket of plums to process. Was thinking of trying to find a good recipe for a Chinese sauce. I have golden Santa Rosa plums which should make a lovely golden version of yours. Good recipes are hard to find so I appreciate finding a tried and true one.
You are so welcome! I hope the recipe works for your plums--sounds like it will be delicious. We tasted it again this morning and it is so good. I am so glad the Oregon State Extension Office put this recipe out!
Wonderful. I love your trick! Thank you!
You are welcome--glad you liked my methodology (big word for trick!--LOL).
Your plum recipe tutorials have saved my life this year with the glut of plums we've had. I followed your plum jam recipe and it worked beautifully! Thank y'all for everything you both do for your community!
We need "smellavision", My bet is that is a wonderful Plum Sauce! Great tip on pitting out the plums! Not ashamed to say I have never had plum syrup, now I must have some ! Thanks for posting , As always love Y'alls videos. Have a great remainder of the weekend!
Thank you so much. We have been enjoying both the sauce and the syrup since they came out of the canner. I can modestly say they are fantastic!
You will LOVE plum. Not so sweet and our big family favorite especially on sourdough pancakes.
Congratulations on growth! I recommend you often to friends.
Thank you so much for your support. We appreciate that.
Great video again thanks!
My pleasure!
Pam, this looks wonderful. I just bought plums and planned to do Ball’s plum sauce recipe but love the substitution of the 5spice - one of my favorite blends. I think it would also be wonderful on meatballs either as an appetizer, or over rice for a meal. Thanks for the tip on pit removal. I had to stop the video and get mine going on the stove, lol.
Yes, it would! I may do that for dinner today, in fact. Thanks for the suggestion.
I want to Thank You for telling us about your jam pan! I saved up and purchased one. It is a very good investment ! Thank You again!
I am so glad you were able to get one. I love that pan--and hope you will too. They are very versatile!
I'm so sorry that you lost so much produce this year. And yet, before you is the preserved products that will add joy to your life in the coming months. I hope that next year's harvest will be more abundant.
Thank you. I wish the same for everyone! So many of us have had such unusual weather that it has negatively affected our usual gardening success.
Plums were one thing I was hesitant to try canning, but now I am excited to try them. As always, you come through with safe, fun and delicious things to can. Knowing it’s a safe and yummy recipe is a wonderful feeling! Thank you for everything you do!! I’m so excited about your subscriptions growing! Yayyy!! Thank you 😊
You are so welcome! Thanks for your kind comments.
Love the pitting method.. great idea.. that Chinese plum sauce sounds delicious with egg roll.. makes me hungry.. lol.. great video.. thanks 🌹
Thank you. It was a fabulous recipe for plum sauce, thanks to the Oregon Extension Office!
Thank you for showing how to make the puree! Worked really well. How long do you water bath the syrup ?
That is brilliant!! I definitely want to make this and use your method for separating the pits!
Thank you for sharing your knowledge about canning. I had recently started canning again and dehydrating. I have learned from your teaching of preserving foods. It is rewarding to see all the work put into it. May you continue to have success with your channel!
You are so welcome! And thank you for wishing us success!
Oh how I needed this video about a week ago, lol!! But I know what to do next year!! Thank you so much!
You are so welcome!
I just watched this video. I found some plums on clearance and wanted to make plum syrup. Thanks for the info.
My very first time I made a jam was your plum jam. Then I made your apple peelings jelly. And I’ve made several others since. I will definitely make the plum sauce and syrup. Thanks for teaching me how to do this. I appreciate you sharing your knowledge and experience. I made a video and sent it to my daughter and grandsons, along with several canned foods and jams and jellies. I even sent canned mince and canned apples so she could make her pies for the holidays and feel my hand at her table. Hopefully when I go to visit I’d like to make some with them. But you are helping me create a legacy with my family and I thank you. ❤️
That is very touching--it brought tears. Thank you so much for sharing.
@@RoseRedHomestead ❤️❤️❤️❤️
Very creative way to remove pits!
Thank you! Cheers!
Wishing we had a plum tree 😢. These both look delicious. Live your channel!!
Thanks so much!
My Mee-maw grew the same plums (or near enough) on Lake Nasworthy near San Angelo, Texas. I love those plums! She had 11 grandchildren to assist, so when it came time to get to making jelly or jam she had US to use a potato masher on the steamed plums to get rid of the pits. I wish she'd thought of using the hand mixer back then because that plum mash was HOT! It was certainly worth the pain though because it resulted in the BEST jellies. Her strawberry fig jam was widely acclaimed, but few knew it was actually made with a base of plums. THOSE special plums.
They make jelly strainers that have really long legs. Or you can add some very long bolts. I do both since I make a lot of jelly and jam. I also set a few cake pans out to hold them as my bowls fill up.
Now my tastes have been educated, so making plum sauce is right up my alley. I'm adding to my "to-do" list so I can say "tah-dah!" later. Thanks so much for sharing.
Thanks so much for sharing your rich experiences---I love that!
Yuh pOP
Thank you. Looks so delicious.
My pleasure 😊. I have to say both of these are pretty great!
Congratulations on 25,000 subscribers
Thank you so much 😀
Great recipes and I am going to try these myself, however, with all these jam and jelly recipes I worry about all that sugar and wondering if I can use way less. I am very new to caning and I don't know what sugar levels are required for safe caning.
Congratulations on all your subscribers!!! I love your videos
Thank you so much!! Nice to see you again! Hope you have been well.
Dear Rose, I love your videos here in England. Hope my question finds you well. I have a glut of plums (the tree has yielded 40 - 50kg) and was wondering if it was OK to water can puréed plums with no additive. I have followed your method in this video for creating the plumb purée and it tastes great. I want to can the purée and then when ready at a future point use the purée to make some plumb sauce (which i have glut of from last year) or use in another recipe.
Rose would you test potatoes without water in them? They are so much better but i want to make sure they're safe. Thank you. Love watching you.
Do you mean try canning potato chunks dry?
@@RoseRedHomestead I believe that she does, I’ve heard that they taste like baked potatoes and the consistency is like a baked potato too, although I’ve never tried it, it would be interesting to see if the temperature got in to the kill zone.
Great ideas to use the plums instead of jam!
Thank you. We are very pleased with the results.
Amazing.
Isn't this the original way of canning?
Water bath canning is the original way canning was done. It wasn't until 1917 that the USDA determined that pressure canning was needed to kill botulism spores.
that looks so pretty and colorful. thank you so much for sharing. what do you eat the sauce on? tia
It is great with egg rolls, or any Chinese food. It is great over plain rice!
Thank you very much for all your good information and recipies. I am new to canning, and this looks delicious. I have a questions about substitutes. I know I should use recipies from reputable sources. But I saw now, you substituted one spice for another. Can you always substitute spices? Does any of them affect acidity in any way. I am alergic to all nightshades, and mustard, and those are in many recipies. Also could a small amount of fresh spices or herbs affect the canning negatively. I mean like ginger, horse raddish, tumeric, basil etc. I tried to see if you made a seperate video about any substitution in recipies, but could not find it. Maybe an idea for a video?
I also have an unrelated question. I canned some loquats after a recipe I found online (european recipe), I added one lemon to the batch of about two liters. I cannot find anywhere the acidity of loquats, so now I am worried that they are not safe to eat. Do you know a source of how to can loquats (or if you can can at all)? And I found a scientific article saying that boiling any food for 10 minutes, will kill botulism. Do you think that is safe to do, with my loquats?
If you substitute close to the same type of spice, it is usually OK and will not cause a negative effect. You might want to keep litmus paper in your kitchen to test the acidity of foods before you can them. I just looked up the pH of loquats and they are low acid (5.5-6.5 pH) so you did need to acidify them with extra lemon juice, but did you use enough to drop the pH down below 4.6? That is where litmus paper would come in very handy. If you water bath canned them, I would use caution as you decide whether or not to eat them.
@@RoseRedHomestead Thank you so much! I might not go for those loquats then 😬 Beginner mistake. My mom said my great grandmother always used to water bath everything, pumpkin, carrots and other low acid stuff. In my country there does not seem to be any official advice, but after looking at some of the studies, I will definitely keep to fermentation for the low acid things, and just do my high acid fruits in water bath. And I was looking at buying a pH tester. So now I'll definitely do that 😊 Thanks again!
I wish my old neighbor still lived beside me, they were nice and had a beautiful plum tree, which she gave me tons of plums, new mean neighbors cut it down. I used to make the Chinese plum Sauce. If you have never tried growing ginger you should give it a go, I grow some every year and it is so good and is great in cooking, in the spring buy organic ginger at the store with plenty of eyes and just plant it in a pot, it takes a while, but you have a greenhouse so I bet it would grow great in there, the stalks of green smell wonderful. I use it in a lot of marinades, and freeze the excess.
How could anyone cut down a plum tree???? Thanks for the tips about growing ginger. I though about doing that about a year ago but thought it sounded too involved. You make it sound easy. I think I will try it.
Je vous regarde de France 🇫🇷 et je cherche une recette de sauce aux prunes. Génial le truc pour les noyaux
Bonne continuation.
Love your method! Innovation super powers. :-) I picked a lot of sloes last year -- they are _very_ small, sour (almost bitter) cousins of plums and damsons. I just pulled them out of the freezer last week and simmered them altogether, as you have here. I never thought of a mixer! I pushed them through a widely spaced impromptu sieve (basket shaped, I think it was meant to be a deep fat frying basket) and then used a "spider" for a second pass.
Thank you. And thanks for the information--very interesting.
Taking the time today to catch up on some videos. 👍👍👍👍👍
Welcome back!
Great work and research so very helpful! Please make more IPot Max canning videos, Thank you 🙏🏼
Thank you! Will do!
Talking my husband into buying plums for our weekend project now, lol..
Excellent! Enjoy!
I made a bunch of berry cherry syrup for my dog. I used it to hide her medicine in milk and berry syrup. Right after I made it she decided she didn't like it anymore!! I'll be opening all the jars and turning into jelly since my son eats 1/4 pint or more at a time!!
Oh my goodness. Interesting comment--thanks for sharing.
Great video I'm so glad I found you. Where do you find the 5 Chinese spice at?
If you have high-end grocery stores in your area, they should have it. If not, look on Amazon.
September 25, 2021 you have 72,000 subscribers, congratulations 🥳 I’ll bet your kitchen smelled wonderful, last night my daughter and I made green tomatoe chutney and used some of the same spices, it was heavenly and the chutney we decided would be very tasty over a pork loin.
Yes! Thanks for noticing. That chutney over pork sounds wonderfu.
You are so funny. I am so glad I found you. I'm planning on having a Chinese menu for Christmas this year and I'm going to make some plum sauce now too! Thanks so much for what you do. Now I just need to buy one of those plum pitters, LOL.
You made me laugh! Thank you!
Thank you for the delicious recipe! Congrats on subscriber increase! Yes, I agree, thank you for reading and responding, means a lot.
You are so welcome!
Love your channel! How long can I store flour in a jar that has been oven canned and also flour in jars with oxygen absorbers
Please do not ever ever ever do any kind of oven canning! Very risky. We have a video on that. I have stored white flour for years in 5 gal buckets using oxygen absorbers--we also have a video on that.
What did you use to test the acid level of your plum sauce?
Hi Pam. As I cannot use the instant pot max In the uk, I can get a weighted pressure cooker up to 15psi. Could I use that for canning? Though of course I wouldn’t know the internal temperature. (I do learn from you.lol.) marion
The USDA recommends not to use a regular pressure cooker, but only because they have not tested them. If yours holds at least 4 jars, it most likely will work just fine.
Pam, I am new to canning, because you removed the chili peppers does this affect the safety of the product??
No, not at all, but that is an excellent question. Some things you can adjust without affecting the outcome. The low acid plums are the key to safety here, and we did not substitute anything with them.
@@RoseRedHomestead I think you mean high acid plums?
@@cynthiafisher9907 Yes, that is correct. Thanks for catching that.
How long do you boil the plum syrup?
I was just wondering if you did any research on the the plum pits? Aren’t they poisonous? Can that poison when cooking them, get into the sauce or does it dissipate when cooked? Thank you for the wonderful video. ❤️😋
The pits are not broken open during this process, and even if they were, it would not be anything to worry much about. Here is a link for you: www.goodhousekeeping.com/health/diet-nutrition/a20705824/are-stone-fruit-seeds-poisonous/
I need to make a large amount. Can this be done in quarts?
USDA states to use 1/2 pints or pints only. Jim
@@RoseRedHomestead Thank you.
Have you tried a Foley food mill to separate pits from plums instead of fish flipper?
It seems like it works for you, great!
Where did you find the pot with measurements inside?
Robin: It is a Maslin pan. The base of the pan reads: Home Made by kitchen Craft. You could Google it or look on Amazon. Jim
I have a question about "bail Ball jars," or ideal jars compared to the "Weck jars. The USDA says not recommended. The author of the book "Putting food by" says that they are comparable to the "Weck jars," and she uses them and has been canning these and that she cans large numbers of the jars with no problems. Bail jars, are they safe for canning?
I have never used the bail Ball jars. I have used Weck jars with great success except they seem not to seal as well for pressure canning, so I use them only for water bath.
Thank you
I was wondering if I can safely can shelf stable caramel?
That is a new one on me! LOL. I have never done that. If you find a way, please share it with us!
Lol now it’s over 68,000. Love this channel.
Really! I haven't checked since morning. Yay! Thank you.
Why strain all that wonderful goodness out? I understand jelly being clear and pulp free but jam or syrup can still be acceptable with pulp. Maybe I'm just lazy and don't want extra steps and dishes to wash... Please explain if this step is just cosmetically based. Thx
I didn't remove the pulp if I could help it. I was only fishing the pits out, but sometimes some of the skin came out as well. Thanks.
For the plum syrup: I missed or can’t find where the explanation of how long to cook the plum syrup before canning.
You just cook it down until it gets to your preferred consistency. It took a little while for it to get there for our taste!
How long did you cook the plum syrup after you put the sugar in? Thanks
Until it was the right consistency for syrup. It would vary depending on what you like. But it is so good it is worth the time.
@@RoseRedHomestead Thanks!
@@RoseRedHomestead I just can't thank you enough for this delicious recipe. My syrup turned out perfect. I had my husband test for sweetness and consistency. I made pancakes this morning and they were soooo good ! ! The syrup didn't run off or soak in, absolutely perfect ! I will be making the Chinese Plum Sauce today. Thanks for sharing this wonderful recipe and sharing your knowledge on the process of making it. ((hugs))
Making these right now as my plum tree exploded with fruit this year.
What jam pan do you use ?
Sounds great! Here is the link:www.amazon.com/gp/product/B0000C0TFF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@RoseRedHomestead thank you. And thank you for sharing your wonderful experience and knowledge!
You can add the pits to apple 🍎 cider vinegar & & let it sit for several weeks to make a yummy PLUM VINEGAR to use as a dressing on a salad 🥗 😋 or other dishes.
I use 5 spice with Chinese bbq pork spare ribs. Honey, bbq sauce, malt vinegar, garlic, ginger, 5 spice. First three equal parts, the second three to taste.
Sounds delicious! Thanks for those ideas--they will expand my use of that lovely spice.
The mixer is genius 'cause the other way is the pits. 😀 Seriously though, that's a great use for your plums. Have you ever made pear honey?
LOL! I have not make pear honey but I am going to look it up right now!
I've done one recipe for plum sauce but it was too spicy. I like the sweet "noname" plum sauce. so I'll try recipes till I find the right one.
How do you measure the ph in the plums?
I used litmus paper this time. I also have a pH meter. I can't do water bath canning without checking the pH to be sure the food is at the proper level.
Could you have used a food mill?
I’m sorry how many plums to start with?
I'm not Rose but I believe it's 4 lbs, and it boils down to about 3 lbs, I'm following the recipe for plum SAUCE as explained on the video for 4 lbs and it seemed to work just fine, I know I was a little confused too because she already prepared a 4lbs for the SYRUP.
Have you tried the centuries old Korean method of making fruit syrups. In a sterilize canning jar put a measured amount of roughly chopped fruit and add sugar to it. 1:1 ratio fruit weight to sugar weight. Seal ans shake vigorously. Set out on the counter add room temp unless your climate is very warm. If so refrigerate. You can leave it on the counter until the sugar is completely dissolved and then refrigerate. Makes gorgeous fruit syrup for pancakes, waffles, bread dough sweetener etc or add it to powdered sugar to make a beautiful glacé for sweet rolls or cake.
No, we have not. Thanks for the information. Jim