Judy&#39;s Brown Sauce You Have To Try

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Judy's Brown Sauce

"Great with meatloaf, or any meats. Made with plums, apples, and onions essentially."

Ingredients :

10 cups peeled, cored, and roughly chopped tart apples
10 cups pitted and halved clean prune plums
five cups chopped onions
6 cups malt vinegar
5 cups white sugar
half cup salt
half of cup Worcestershire sauce
4 cloves garlic, minced
2 teaspoons floor ginger
2 teaspoons ground nutmeg
2 teaspoons floor allspice
2 teaspoons floor cayenne pepper
15 half-pint canning jars with lids and jewelry

Instructions :

Prep : 2H	Cook : 200M	Ready in : 6H

Working in batches, region the apples, plums and onions into the work bowl of a meals processor, and grind till pleasant. Transfer the ground fruit and onions right into a large pot, and stir within the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is properly combined. Bring to a simmer over low warmness, and simmer till brown and thickened, approximately three to four hours.
Sterilize the jars and lids in boiling water for at least five minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/four inch of the pinnacle. Run a knife or a thin spatula around the insides of the jars after they had been stuffed to eliminate any air bubbles. Wipe the rims of the jars with a wet paper towel to dispose of any meals residue. Top with lids, and screw on earrings.
Place a rack in the backside of a large stockpot, and fill midway with water. Bring to a boil over high warmness, then carefully lower the jars into the pot the usage of a holder. Leave a 2 inch space between the jars. Pour in extra boiling water if important till the water level is at least 1 inch above the tops of the jars. Bring the water to a complete boil, cowl the pot, and process for 10 minutes.
Remove the jars from the stockpot and region onto a cloth-covered or wooden floor, numerous inches apart, till cool. Once cool, press the pinnacle of each lid with a finger, ensuring that the seal is tight (lid does no longer circulate up or down at all). Store in a fab, dark vicinity.

Notes :

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