I think you could use stewed tomatoes - if you add other ingredients (for instance celery, sugar, salt), just adjust the fresh ingredients in Annie's recipe to account for those. Our "tomato sauce" is just all the hunks of tomatoes that are left after I have enough for salsa and/or trimmings from bruised ones or I'm just so tired of looking at tomatoes spread all over the kitchen that I throw them in the sauce pot. No seasonings - just cook the tomatoes down a bit to get rid of some of the water. Then I either whiz 'em with a stick blender or leave 'em chunky. Freeze in those 3 cup plastic containers that stack very nicely in the freezer. After a batch or two (and tasting along the way), you'll get to know if you need to add a wee bit more paste or a spoonful of sauce to get the taste and texture you want. Start off on the light side, then you can add more if needed. Have fun!

What I stated as to needed ingredients and added acid would be quite safe. Pineapple and added vinegar will offer sufficient acidity to BWB can, no matter what was stated above. I would use mostly dried sweet peppers and NO carrots, so that whatever is added is either naturally high in acid or soaks up the acid in the liquid. Clear Jel is the ONLY thicker recommended for home caning and it remains stable after canning and holds up very well to any and all high acid foods. Ketchup, and tomato paste are also hgh in acid. The only ingredients lower in acid are the peppers and onions, and if you use dried, there will be absolutely no safety issues of any kind. The BBB may list list one, but because COMMON SENSE is used here, and all of the product will get acid added, it will can very safely. I may decide to make some too, and add the unusual taste of leechee nuts which have the texture of pears, but have a taste like no other. A local Chinese resturant makes a sweet and sour sauce with sweet mixed pickles and even red cherries. Its served over batter fried fish or chicken. The txture is like it was made with corn syrup and is very sticky, compared to store bought. I use crushed pineapple in mine too. Carrots are better if stir fried with a few other veggies, even fresh sweet peppers and onions stir fried. You should not be afraid of the recipe if its modified like I stated as its never going to get you sick or go bad with all the acid it contains, from pineapple and also cider vinegar. To get it even more sour you can also add bottled lemon juice and/or citric acid. Without 'invention' where would we be today? Keep in mind that your not reinventing the wheel or making a dangerous concoction of poison.

Been making these for years: Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don�t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste �greasy�). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.

I used Annie's recipe: Plum Sauce 4 lbs. plums 2 cups brown sugar 1 cup granulated sugar 3/4 cup chopped onion (about 1 medium) 2 tbls mustard seed 2 tbls chopped green chili peppers (I used jalapenos) 1 1/4x12 inch piece fresh ginger, minced 1 tbls salt 1 clove garlic, minced 1 cup cider vinegar Wash, pit and chop plums. Combine remaining ingredients in large pan, bring to a boil and reduce heat. Add plums and cook until thick and syrupy. (At this point I tried to puree the mix with my stick blender. One more thing it's no good for, incidentally, so I mush the whole mess through my Foley food mill because Ashley doesn't like the "hunks"). Ladle hot into hot jars, leaving 1/4 inch head space. Adjust caps, process 20 minutes in a boiling water canner. Makes 4 pints . . . I recently acquired the Ball Blue Book and the recipe is in there as Annie indicated. I made the recipe as directed. We "sampled" some that didn't fit in the jars to get processed. It was yummy, and no one got sick from the peppers, with just cooking, before hot water processing. So I guess I will assume that the jars are even safer.