A question about a recipe: Mint Sauce for Lamb

Have you ever tried canning this? I'm hoping with the vinegar that it would be a good candidate.

  • 2677 views
  • 2 Comments
4f249cf2 3f7e 47a2 b1d7 1162990e2cb0  mint sauce
Recipe question for: Mint Sauce for Lamb

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Merrill Stubbs
Merrill Stubbs June 27, 2011

I haven't tried canning it. I think the mint might get awfully gray.

Review our Code of Conduct
Don't send me emails about new comments
Florabunda
Florabunda June 11, 2017

Hi, from the UK. We tend to say 'preserving' rather than canning. Here's how I do it.
Strip the stems from the mint and check the leaves. For 6 cups of fresh leaves - easy to multiple up.
Put the leaves into a food processor with 1.5 teaspoons of granualr (big crystal salt) ir 1 tps of ordinary salt. Blitz until v finely chopped

In a pan hear 2 cups of granulated sugar (I use a bit less - depends on how sweet you like it) plus 2.5 cups of vinegar (I like milder vinegars such a as wine or cider vinegars)+ 6 tablespoons of lemon juice (or more vinegar if you have none. Heat an oven to 150 degrees C and place clean jars in. Put their lids in a pan of boiling water and keep at 80C for at least 10 mins.

When you are ready to go, bring out the jars on a tray (saves Mess) and drain the lids. Pack the jars with chopped mint and return to the over for 2 mins. Bring the liquid to the boil and pour on the liquid carefully. Now take the lids and pop on the jars leaving a little space on the top. As the jar cools you will find that a sterile near vacuum forms at the top of the pot. If you have reactive lids, you will hear the sound of popping. Keeps at least a year.

In the US you can use the traditional hot water bath method if you're more familiar with it.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52