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.

Neat skillet set, PK! I love Corningware all over again! I have some casseroles that are from the early 1970s, some Grab-its for soup, and now I have a cute squaty 6 cup tea kettle for boiling water. It heats up so fast I am amazed! Do try the chili sauce and grape jelly meatballs, they are really good. I've made the cranberry version too and like that as well. I like to put a TB or two of dried onion soup in with the chili sauce and grape jelly version. Not a whole package of the dried soup, just a little bit.

I agree with Kikkoman being pretty good. I bought the Kraft Sweet n' Sour sauce once and it was just awful. Even the color was bad... a brown orange color instead of a pretty red one. It didn't have much flavor at all, and kind had a bitter aftertaste. The place I went only had Kikkoman and Kraft. I haven't purchased it in a long time, so there may be different brands available now. I was into making myself for a while (the ingredients that made it up really surprised me!), but now I just don't eat it or anything it would go on because it's too caloric.