Lindalou, you mentioned on the Blue ribbons for everything thread that you found a recipe for canning sweet and sour sauce....
Could you post it? This is one I've been hunting for!
She said it was a variation of a BBQ sauce - I think it may have been the Sweet 'n' Sour Sauce part of the Two-in-One BBQ Sauce given on page 262 of the Ball Complete book. To make 3 pints of the Sweet 'n' Sour you would use half of the ingredients listed in the first part, then add the ingredients listed for Sweet 'n' Sour variation. Or to make 6 pints you would use full amount listed in first part, but double the Sweet 'n' Sour. That's assuming you don't want to try the Stampede-Style Sauce at all.
I haven't tried these, but had looked at the recipes before and thought they sounded good.
Let me know if you need the recipe(s) posted.
Yes, that is the recipe !
OK, I've the Ball Complete book, I'll look it up.
I also found one posted at Univ. of Idaho (link below).
Scroll down a bit and it's called Mandarin Sauce.
What do you think about this one?
Here is a link that might be useful: UofI Mandarin Sauce
Is all that clear jel really necessary? Can't it just be reduced/thickened some with regular simmer/boil process?
I'll probably use half the clear jel.
I don't want to cook it to death before canning, then re-heat at serving time or the veggies/pineapple will be mush!
I think you could definitely thicken it by cooking down, especially if you wanted to serve it immediately.