MANDARIN SAUCE/CANNING RECIPE
I had my mandarin sauce recipe for years and it was SO good. It got lost when we began our kitchen reno and I had looked everywhere for it or for one like it but despaired of ever locating its twin. Then on a visit to see our best friends in Idaho, my friend mentioned she had canned mandarin sauce. I told her about the loss of my...
Provided by Marie Holfeltz
Categories Other Sauces
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Drain pineapple and reserve juice
- 2. Skin tomatoes and coarsely chop
- 3. Chop other vegetables in quarter-sized chunks
- 4. Combine all vegetables and pineapple in 8-10qt pan.
- 5. Add all other ingredients - EXCEPT ULTRAGEL
- 6. Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
- 7. When vegetables are nearly ready, mix ultragel with reserved juice and 3/4 cup of water. Wisk rapidly to mix thoroughly. It will be pretty thick.
- 8. Use a large spoon and add ultragel mixture into simmering vegetable 1 spoonful at a time, mixing thoroughly to dissolve gel into sauce. Keep adding until all gel is incorporated.
- 9. Cook, stirring constantly until sauce is thickened.
- 10. Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
- 11. Process, 30 min for qts, 20 min for pints. I used the water bath canner because of the acid content in the sauce, but, if you prefer you can pressure as well. If using pressure canner, leave vegetables a little more crisp as they will cook when pressured.
- 12. Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.
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