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!



  1. Thanks for the post Jamie! Question....You didn't say to fill the jars with liquid after putting the chicken in. there's a lot a liquid in the ones you took out of the canner... does it make it's own broth? Just curious. I haven't canned chicken yet!

  2. I don't put any liquid in with my chicken, I just stuff it in tight and try to get out air bubbles. The liquid that is in there at the end is pure chicken broth. Thanks!