It's probably acidic enough - but without the cornstarch. Add the cornstarch after opening. That is easy enough to do. You'll have to guess at the processing time as with any made up recipe and I am not usually comfortable with doing that. I guess if I had to do it I'd use the 15 min. required for most of the other acidic fruit sauces but that comes with no tested guarantees. The Clear Jel question I can't really help with as I cut Clear Jel by half to begin with if and when I use it as it is just too thick for my tastes. I can pie fillings and such without any thickener and add my preferred thickener - cornstarch - after opening when I can control the thickness I want. I agree with you on the appearance and enjoyment part of the canning. But some things just can't be canned no matter how much we may want to do it. And when there is a safety question about it, I'm not usually willing to trade safety for either of them. Especially when freezing is readily available and has no safety issues. It's your choice. :) Dave

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.

ohhh thanks for sharing your recipe. I am adding it directly to my files to be made soon. Yummy

I don't eat a lot of fried foods..But I will try this:) Thank you! I love all those dishes.. Caramel Chicken from the Cooking forum is one of our favs.. I fry my General Tao.. What's one more fried dish?:)