Make ahead Mandarin Sauce from your garden

This make-ahead mandarin sauce recipe uses fresh produce from your garden. It'd ready to go when you don't have time to stir up a batch of Nadine's Mandarin Sauce.

Mandarin Sauce (Bottled)

8 Cups Tomatoes - Scalded, peeled & chopped

4 Cups Onions - Diced

40 oz. Canned pineapple crushed or tidbits (reserve juice)

4 Cups Green Pepper - Chopped

7 Cups Sugar

4 Tbsp Soy Sauce (optional)

3 Cups Apple Cider Vinegar

1 Cup Sugar

1 Cup Modified Food Starch (Clear Gel, Ultra Gel, Instant Clear Jel)

½ Cup Water

Combine vegetables and pineapple in a large (8-10 quart) pot. Add 7 Cups sugar, soy sauce and vinegar. Bring to a boil. 
Thoroughly combine 1 cup sugar and modified food starch. Add reserved pineapple juice and water.
Stir until smooth. Add to boiling liquid and stir until thickened.
Ladle sauce into clean pint jars and process* in a pressure canner at 10-12 lbs. for 25 minutes. Quarts
for 35 minutes. Makes 12 pints.
Serve with your favorite tempura battered foods, egg rolls, or as a sweet and sour sauce for meatballs or
leftover pork roast.

*I prefer to process all tomato products under pressure - just to be safe.

Check current canning guidelines. Ball Mason Jars is a good resource.

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