4 Tbsps Beef Broth *
2 Tsps Dark Molasses
1/4 Tsp Ground Ginger
1/8 Tsp Ground White Pepper
1/8 Tsp Asafoetida ** (or 1 tsp garlic!)
1 1/2 C Water
1. In a saucepan over medium heat, stir together the beef bouillon/broth, balsamic vinegar, molasses, ginger, white pepper, asafoetida and water.
2. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
3. To Pressure Can, ladle into hot prepared jars, place lids, rings, and place in prepared pressure canner with lid. Vent canner for 10 minutes, and PC according to elevation for 25 minutes at 11 lbs pressure (0-2000 ft) for half pints/pints.
* I use my own home canned beef broth as it does not contain any garlic, onion, or any additives that I am allergic to. You can use any safe beef broth that you are comfortable with but read the label to ensure it does not contain any soy!!
** Asafoetida is an Indian Spice and it is recommended that you ONLY get the one available at PennHerbCo. Most forms contain 'fillers' which are NOT able to be canned safely! Secondly, if you are pregnant, intend on becoming pregnant, do NOT use this spice. It is safe to omit it!!