Plum Bbq Sauce Finished

We processed 6 1/2 pint jars in boiling water bath.  Sauce turned out wonderful.  It is kind of sweet but the cayenne pepper definately gave it a kick.


Here is the recipe I used.  I couldn't find a recipe I was happy with so I tweeked a couple of recipes together and it came out delicious.


4 pounds plums
2 cups brown sugar
1 cup white sugar
1 cup chopped onion
1 Tb. dry mustard
1 Tb. salt
1 tsp. cayenne pepper
2 cloves garlic, minced
1 c. cider vinegar

1. Wash, pit and coarsely chop plums.
2. Combine remaining ingredients in a large pot and bring to a boil; add plums and return to a boil.
3. Reduce heat and simmer for about 30 minutes.
4. Process with an immersion blender until desired consistency (optional), and cook until thick and syrupy.
5. Prepare canner, lids, and 1/2-pint jars.
6. Ladle hot sauce into hot jars, leaving 1/4-inch headspace. Attach lids and process for 20 minutes in a boiling water canner. Remove lid, turn off heat, and let sit for 5 minutes before removing to a towel-lined counter to cool.
7. Remove rings and wipe clean for storage in a cool, dark place.

Picked a few Green Beans.  The two variety's pictured are Contender Green Beans and Roma II flat podded Green Beans.  We are also starting to pick squash.

This is my pepper bed.  We are growing Bell Peppers, Jalapeno Peppers, Pimento Peppers and Poblano Peppers.

Snapping green beans and getting them ready to process.  Out the batch we picked today we canned 9 pint jars.  So far this year we have canned 35 pint jars of green beans.