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Sweet-and-Sour Sauce

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Janet uses this sauce on top of grilled chicken or beef, cut into thin strips, and served over rice; poured over meatballs; and even as a dip for egg rolls. Her family loves it — and hopes you will, too."

List of Ingredients

â—¦ 7 cups granulated sugar
â—¦ 1 cup plus 2 tablespoons ClearJel powder
â—¦ 4 cups white or red wine vinegar
â—¦ ½ cup soy sauce
â—¦ 2 cans (20 ounces each) juice-packed pineapple tidbits, drained and juice reserved
â—¦ 8 cups peeled and chopped tomatoes (about 5 pounds tomatoes)
â—¦ 4 cups chopped onions (about 5 medium onions)
â—¦ 4 cups seeded and chopped green bell peppers (6 to 8 medium peppers)


Recipe

In a large bowl, whisk together the sugar and ClearJel until thoroughly blended. Set aside.

In an 8-quart stainless steel stockpot, combine the vinegar and soy sauce and bring to a boil over medium-high heat. Stir in the reserved pineapple juice, then add the sugar mixture and stir until completely dissolved. Bring to a boil and cook, stirring constantly, until the mixture is slightly thick, about 5 minutes. Add the tomatoes, onions, bell peppers, and drained pineapple. Return the mixture to a boil, then remove the pot from the heat.

Ladle the sauce into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. Process pint jars in a water bath canner for 35 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes 6 to 7 pint jars



• Tip:
Cut the onions and bell peppers into pieces about the same size as the pineapple tidbits; this will make for a better texture.