http://blogs.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/ Culinary Rants & Raves from Bay Area Food Professionals Tue, 18 Jun 2013 21:05:00 +0000 hourly 1 http://wordpress.org/?v=3.5 http://blogs.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/comment-page-1/#comment-157405 Stephanie Rosenbaum Sat, 06 Oct 2012 01:15:07 +0000 http://blogs.kqed.org/bayareabites/?p=45840#comment-157405 Because of the vinegar and sugar, I think it would keep at least a month in the fridge, and yes, it could certainly be canned. Thanks, and best of luck! Stephanie

]]> http://blogs.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/comment-page-1/#comment-157404 Stephanie Rosenbaum Sat, 06 Oct 2012 01:14:20 +0000 http://blogs.kqed.org/bayareabites/?p=45840#comment-157404 I didn’t bother; it turned into a jammy sauce without much in the way of fruit chunks or skins. However, if you want a smoother texture, you could push it through a coarse sieve or crank it through a food mill. Thanks for reading, Stephanie

]]> http://blogs.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/comment-page-1/#comment-157385 Jacqueline Parker Tue, 02 Oct 2012 21:56:00 +0000 http://blogs.kqed.org/bayareabites/?p=45840#comment-157385 I’m curious…do I need to run this through a sieve or will the skins and chucks just smooth out? I am very excited to try this!

]]> http://blogs.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/comment-page-1/#comment-157382 Lesley Anderson-Pomeroy Thu, 27 Sep 2012 18:10:00 +0000 http://blogs.kqed.org/bayareabites/?p=45840#comment-157382 How long will this keep? Do you suppose it could be canned?

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