From my grandmother Grace Taylor. This is one of my favorite recipes to can. It is also a great recipe to make for dinner, though you might want to half it if you are not cooking for a crowd.
Makes 12 pints or 6 quarts.
8 cups tomatoes, diced
2 1/2 cups onions, chopped
1 can mandarin oranges
2 can pineapple tidbits
5 cups bell peppers, chopped
7 cups white sugar
3 cups cider vinegar
1/2 cups soy sauce
1 cups cornstarch
Combine all except pineapple juice & cornstarch. Cook until onions are translucent. Combine cornstarch with pineapple juice and add to pot and let thicken. At this point it is ready to serve immediately. If you are canning it, fill jars with sauce, wipe rims, apply lids and rings and process in a boiling water canner for 35 minutes.
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