Coarse-Ground Mustard

Coarse-Ground Mustard
1/2 cup white mustard seeds
1/2 cup red wine
2/3 cup red wine vinegar
1/2 cup water
1/2 teaspoon ground allspice
1 teaspoon honey
1 1/2 teaspoons minced garlic
3 teaspoons kosher salt
2 bay leaves, finely crushed

Combine mustard seed, wine and vinegar in a glass bowl; let stand 4 hours. Place this mixture in a food processor or blender and add remaining ingredients. Process briefly to retain coarse texture. Place in upper part of double boiler and stir over simmering water 10 minutes or until mustard begins to thicken. Place in hot, sterilized jars. Allow to cool; then cap and refrigerate.

Yields 2 to 3 half pints.

Chinese Plum Sauce

Chinese Plum Sauce
Serve this with egg rolls or brush it over chicken and ribs on the grill

8 cups plums, pitted, halved (3 pounds/1.5 kg)
1 cup onion, chopped
1 cup water
1 teaspoon gingerroot, minced
1 clove garlic, minced
3/4 cup granulated sugar
1/2 cup rice vinegar or 1/2 cup cider vinegar
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.

Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal jars; process in boiling water bath for 30 minutes.

Makes about 4 cups

BBQ Sauce for Canning

1¼ hours 45 min prep 20 cups chopped cored peeled tomatoes
2 cups finely chopped onions
3 garlic cloves, finely chopped
1 tablespoon hot pepper flakes
1 tablespoon celery seeds
1 1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 tablespoons salt
1 1/2 tablespoons nutmeg
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon ground cinnamon
In a saucepan combine onions, tomatoes, garlic, pepper flakes, and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
Working in batches, transfer mixture to a sieve placed over a galss or stainless steel bowl and press with he back of a spoon to extract all liquid and pulp. Discard solids.
Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, nutmeg, mustard, ginger and cinnamon. Return to boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin bbq sauce, about 30 minutes.
Prepare canner, jars and lids. Jar the sauce leaving 1/2 in headspace. Remove air bubbles, wipe rim, place lids and bands.
Process 20 minutes.