Preserving recipe
Sweet-and-sour base sauce for preserving
A shelf-stable sweet-and-sour sauce based on vinegar, sugar, pineapple and tomato. Good with rice, vegetables or simple pan-fried meals.
25 min.
35 min.
-
6
Easy
Ingredients
- 1.5 l pineapple juice
- 700 ml apple cider vinegar with 5 per cent acidity
- 600 g sugar
- 700 g passata
- 400 g pineapple pieces
- 2 red peppers, finely diced
- 3 tsp salt
- 2 tsp sweet paprika powder
- 1 tsp ground ginger
Method
2. Wash the peppers, remove the seeds and dice finely.
3. Bring the pineapple juice, vinegar, sugar, passata, salt and spices to the boil in a large pot.
4. Add the pineapple pieces and 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, place the lids on and close them.
8. Process in a preserving cooker 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 fridge and use within 3 to 5 days.
Shelf life
Keeps for approx. 6 to 12 months when processed cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5 per cent 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 mould, a fermented smell, bubbling, a bulging lid or a leaking seal.