1 Gallon of ACV
8-10 Cups of Cane Sugar
1/2 Cup Cream of Tartar
1/2 Cup Sea Salt
1 Cinnamon stick
1 Star Anise
5 Whole Cloves
1 Piece Ginger candy (couldn't find the dried ginger)
A bunch of ripe, cleaned Pluots
(4-5 fit into a wide mouth quart jar)
- Place all ingredients for the "syrup" into a large stockpot.
- Bring to a light boil and stir until sugar is dissolved.
- Reduce heat to medium and add enough Pluots to fill a few jars at a time.
- Fill sterilized jars with fruit and add hot vinegar to fill line. (I used a ladle to lift fruit and pour vinegar.)
- Wipe rim and mouth of jar with a clean cloth.
- Place sterilized lid and band carefully and tighten band according to instructions.
- Let sit undisturbed for 12 hours to cool.
- Repeat as needed.
- Check your seals and store in a cool, dark...but ideally not too damp place if leaving the bands on the jars.
I used tattler lids for the first time due to the high acid content. I tested the seal by removing the band and gently lifting the jar by the lid. We've got some serious vacuum going on....yeah!
I started with 16 lbs of Organic Dapple Dandy Pluots, lost some to nibbling and some to shrinkage (spoilage), but still managed to put up 14 beautiful quarts. I had to make a second batch of syrup to finish the jars. There was some left over, which I will use it for making beet pickles at a later date.