Canning recipe
Sweet-and-sour base sauce for canning
A shelf-stable sweet-and-sour sauce made with vinegar, sugar, pineapple and tomato. Good with rice, vegetables or simple skillet meals.
25 min.
35 min.
-
6
Easy
Ingredients
- 1.5 l pineapple juice
- 700 ml apple cider vinegar with 5 percent acidity
- 600 g sugar
- 700 g strained tomatoes
- 400 g pineapple pieces
- 2 red bell peppers, finely diced
- 3 tsp salt
- 2 tsp sweet paprika
- 1 tsp ground ginger
Preparation
2. Wash the bell peppers, remove the seeds and dice finely.
3. Bring the pineapple juice, vinegar, sugar, strained tomatoes, salt and spices to a boil in a large pot.
4. Add the pineapple pieces and bell peppers.
5. Let everything simmer gently for 15 to 20 minutes.
6. Fill the hot sauce into the prepared jars, leaving about 2 cm of headspace.
7. Wipe the jar rims clean, put on the lids and close them.
8. Process in a water-bath canner or water bath at 90 °C for about 30 minutes.
9. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within 3 to 5 days.
Shelf life
Shelf life is about 6 to 12 months when processed cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5 percent acidity. Do not add starch, flour or fresh herbs. If the sauce should be thicker later, thicken it freshly only after opening. Discard jars with mold, a fermented smell, bubbling, a bulging lid or a leaking seal.