There are just some things that we MUST have around here, and sweet and sour sauce is one of those things. It makes us happy. It makes our tastebuds sing. Really.
This is a recipe I tweaked last September and I wish I had put more up then. However, I was able to get a few items from our Bountiful Baskets Co-op and I whipped up three more batches. Crisis averted. Whew!
I will be sure to make lots and lots of it this next canning season as to run out again would be a crime in our home. My mother tried it and she immediately began to stash and store it with the intention of never running out. She gave a few precious bottles away as gifts and then had to give the recipe to those recipients as well. They also plan on putting this stuff up in mass quantities. It really is that good. I promise.
4 Cups Crushed Tomatoes
2 Cups Sweet Onions, chopped
1 (20 oz) can Pineapple Tidbits (drain and reserve the juice)
2 Cups Green Pepper, chopped
2 Cups Sugar
4 TB Soy Sauce
2 Cups Apple Cider Vinegar (5 % acidity)
½ Cup Sugar
½ Cup Clear Jel
In a large pot, cook the tomatoes, onions, pineapple tidbits, and green pepper to a boil. Add 2 cups sugar, soy sauce, and vinegar. Bring to a boil.
In medium bowl, combine ½ cup sugar with the Clear Jel and mix thoroughly. Add reserved pineapple juice and stir until well blended. Making sure the tomato mixture is at a boil, stir in the pineapple Clear Jel mixture, stirring until thickened. It will get thick very quickly. Remove from heat.
Fill prepared jars and process in a boiling water bath for 30 minutes.
Makes 6 pints.