Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Sweet and Sour Sauce




Source of Recipe


?


List of Ingredients






4 cups tomatoes (peeled and chopped)
2 cups onions (cut into chunks)
1 (20 oz.) cans pineapple chunks (drain, chopped and reserve the juice)
2 cups green pepper (chunks)
2 cups sugar (or up to 5 cups as to taste)
4 tablespoons soy sauce (optional and you can also use lite soy)
2 cups vinegar (5% acidity)
1/2 cup sugar
1/2 cup Clear Jel� or Thick Gel

Preparation: Prepare 5-6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it�s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Prep your tomatoes, onions, pineapple, and green peppers. DONT DISCARD THE PINEAPPLE JUICE FROM THE CAN!

Cooking: In a large stainless steel or enameled dutch oven cook the tomatoes, onions, pineapple tidbits, and green pepper chunks to a boil. Add 2 cups sugar (or amount to taste), soy sauce, and vinegar; bring to a boil. In a medium bowl combine 1/2 cup sugar with the Clear Jel� and mix thoroughly. Add reserved pineapple juice; stir until well blended. Making sure that the tomato mixture is at a boil, stir in the pineapple mixture, stirring until thickened. It will get thick very quickly. Remove from heat.

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/2� headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
canning Sweet and Sour Sauce

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 30 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Recipe