Here's the ingredients:
Makes about 3 cups or 5 1/2 pint jars and a little extra for tasting.
|pureed onion/mushroom mix|
Fill 7 quart jars with 1/2 inch head space. Process jars 50 minutes at 10 Lbs of pressure or your own location's pressure.
2 pounds apricots (or plums), pitted and chopped
1/ 2 cup cider vinegar
1/2 cup brown sugar
1/4 cup soy sauce (or gluten-free tamari, if you’re gluten intolerant)
1 2×1-inch piece of fresh ginger, peeled and grated (about 3 tablespoons)
2 garlic cloves, peeled
1 star anise pod
Tbs. red pepper flakes
Place all of the ingredients in a large saucepan over medium-high heat and bring up to a boil. Reduce the heat and cook at a simmer, until fruit has broken down and mixture has thickened, about 25 minutes, stirring occasionally to keep from sticking to bottom of pan. Remove star anise. With an immersion stick blender, puree the mixture. (You may also use a standing blender.)
To process for canning: Ladle sauce into sterilized, hot 4-ounce or half-pint canning jars, leaving a head space of about 1/4 inch.
With a damp clean towel, wipe jar rims clean. Place lids on jars and lightly tighten jar bands. Process for 10 minutes. Remove jars and transfer to a towel-lined work surface. Allow to completely cool for 24 hours and check for a proper seal before storing in a cool, dark place. Don’t forget to label your jars with date!