Sunday, September 20, 2009

Sweet & Sour Sauce

I had a few requests for the recipe that I used to make Sweet & Sour sauce that I canned. Thanks to Jenn and Pep, I have been using this recipe:

8 c tomatoes

4 c onions

4 c green pepper

1 (20 oz.) cans pineapple chunks (do not drain) **I used crushed pineapple

6 c. sugar

8 T. soy sauce

3 c vinegar

1 1/2 c ULTRA GEL

Prepare tomatoes: Wash and remove stems. Dip briefly (30 seconds to 1 minutes according to ripeness) in large pan of boiling water, then in cold water until cool enough to handle. She skins should slip off. Remove cores and chop coarsely.

Cut onions and green peppers in chunks the size of a quarter. Combine tomatoes, pineapple with juice, onions, and green pepper in an 8-10 quart pan. Add sugar, soy sauce, and vinegar, and bring to a boil. Gradually add ULTRA GEL, stirring until thickened.

Spoon into pint jars, leaving 1/2" headspace, and process immediately in water bath canner for 35 minutes.

Yield: 12 pints

Just an added note: I'm not into the big chunks, so I actually blend up my tomatoes, onions and peppers to my desired chunky-ness. You can do what you want.

We like to eat this with chicken and rice. Yum!


Refrigerator Pickles!

I got this recipe from Jenn in my ward and they are amazing! So simple and fast to make and very good!! If you like dill pickles, you have to try these!

Here's the recipe:

Refrigerator dill pickles
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1qt. white vinegar
1/2 to 3/4 cup canning salt
Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a large pan, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucmber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months. Divide and put into quart jars with a lid. Keep refridgerated. make sure you date the jars.