I have been searching for more recipes that are safe to make in canning that include Clear Jel. One of them has been “sauces” in particularly Sweet and Sour Sauce. Many have eaten the store bought version by La Choy, Kikkoman, and so many others. But tonight I have the secret to never ever buying those brands ever again! Canning your own sauce and it’s amazing.
I worked on the recipe which was an adaption from Idaho University extension and finished just before dinner. After ladling I had about a half jar left that went to the table to try with my hubbies pork that he cooked on the barbecue. I had tasted it by itself out of the pot. The consistency after adding the Clear Jel was perfect and the sweetness was in balance with the sour (in this recipe you can adjust the sweetness to your taste). On the pork… fantastic! This recipe makes 5-6 pints but since it’s only my hubby and me in about month I decided to can them in half pints instead. Enjoy!
Clear Jel is available at SB Canning Store which you can find here!
Sweet and Sour Sauce
- 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
- 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!
- 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".
- 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.
- 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.
- 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 you can order them Here!