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Friday, October 25, 2013

Teriyaki Sauce

A quick post as I finally got the chance to make Renee's Teriyaki Sauce for canning. My great nieces are the pickiest of eaters but love Chicken Teriyaki and every once and a while they come for dinner when their Nona (my sister) is in town. I did a couple of jars so that I had the sauce on hand. It's really a super simple recipe and comes out I think better than store bought since some store bought contain corn syrup. 

Thanks Renee for the great recipe and the adaptation for those of you that need it to be gluten free!

This recipe contains Clear Jel for thickening. It is not recommended that you use any other thickening agent for canning other than Clear Jel. Clear Jel is a modified cornstarch that has been tested to be stable after multiple heatings. I carry Clear Jel at the SB Canning store as it's not always easy to find and is not available in traditional grocery stores. There are two types of Clear Jel, "cook" type and "instant". I only carry the "cook" type so that there is no confusion. The Instant is used for cold processing like puddings and ice cream. Here is the link to purchase Clear Jel 


Teriyaki Sauce

2 cups soy sauce (There is a gluten free version that doesn't have wheat)
2 cups light brown sugar
1 cup white vinegar
4 T. fresh ginger, chopped finely or grated 
2 T. bottled lemon or lime juice
2 T. Clear Jel  


  
Preparation : Prepare 4 half pint 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.

Cooking: In a stainless steel or enameled dutch oven combine soy, brown sugar,
teriyaki sauce made with Clear jel
lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and the Clear jel and mix till it’s incorporated. Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat.  

Filling the jars:  Using your funnel in each jar ladle the mixture into the jars leaving 1/4" 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".

Processing: 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 15 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.


Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling:
 Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!