mandarin sauce/canning recipe

Name: Mandarin Sauce/Canning Recipe
Prep time: 1 h
Cook time: 30 min
Cuisine: Asian
Ingredients: 8 cup(s) tomatoes; 4 cup(s) onions; 4 cup(s) green bell peppers; 2 - 20oz can(s) pineapple tidbits or chunks; 6 3/4 cup(s) white sugar; 8 tablespoon(s) soy sauce; 3 cup(s) white vinegar; 1 3/4 cup(s) water - divided (1 c & 3/4 c); 1 cup(s) ultragel

(1 RATING)

99 Pinches

Marie Holfeltz

Sandy, UT

Updated on Oct 8, 2011

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 recipe and she said I could look at hers. Lo and behold! Identical to mine! Now THAT'S what best friends are for!! FYI - I TRIPLED EVERYTHING. YIELD - 16 QUARTS

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prep time 1 Hr

cook time 30 Min

method ---

yield depends

Ingredients

8 cups tomatoes
4 cups onions
4 cups green bell peppers
2 - 20oz cans pineapple tidbits or chunks
6 3/4 cups white sugar
8 tablespoons soy sauce
3 cups white vinegar
1 3/4 cups water - divided (1 c & 3/4 c)
1 cup ultragel

How To Make mandarin sauce/canning recipe

Step 1

Drain pineapple and reserve juice

Step 2

Skin tomatoes and coarsely chop
Step 3

Chop other vegetables in quarter-sized chunks
Step 4

Combine all vegetables and pineapple in 8-10qt pan.
Step 5

Add all other ingredients - EXCEPT ULTRAGEL
Step 6

Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
Step 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.
Step 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.
Step 9

Cook, stirring constantly until sauce is thickened.
Step 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.
Step 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.
Step 12

Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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