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

Sounds good...I'd have that for dinner if the only pork I have wasn't a 2 1/2 pound chunk of boneless loin, frozen solid! Linda C

Oh yes please realize I wasn't trying to inflame a tofu/health debate. Since people are so different in their lifestyles it really does depend on alot of factors. What I'm saying is just like what rachelellen is saying, that it just depends so I wouldn't write tofu off for health reasons any more than I would embrace it as the cure all. Individual mileage may vary. There are some people who can't eat tofu or shouldn't eat tofu, no doubt about it. My brother is allergic to soy and has a histamine reaction to it. Soybean oil too for him. That's one reason he is such a picky eater, soybean oil is in so many things. Soy is one of the more common allergens. Not to mention it is a source of phyto-estrogens, which may or may not be good for you depending on which research you read. So if soy's not your thing, no problem. Now, if you want to add soy to your diet because you want to cut down on saturated fat, eat low on the food chain and help the planet a little, or just be cool, then there's a lot of advice out there. Since soy has such a bland taste, eating it plain is probably not the way to learn to love it. But it's bland taste yet relatively high protein level is the beauty of the stuff. It is very adaptable. I'm not a huge fan of frozen tofu. About the only recipe I have that calls for first freezing the tofu is one for tofu sloppy joes. Frozen then thawed tofu has the texture and somewhat taste of a sponge, IMHO. The issue for some people is that tofu doesn't have that chewy texture that they would like. Well, I can see if you're thinking tofu is a 'meat replacement' that would bug you. If you want chewy texture, you're going to want Textured Vegetable Protein, not tofu. Tofu is bound to disappoint if you want meat but eat tofu instead. Now, if you just want to eat something that has protein and tastes good, then I suggest adding tofu to highly spiced dishes, things like well seasoned stir fries or curries. Or putting it in casseroles with a lot of other flavorful ingredients. It's good in lasagne, for example. Now, for a chewier texture with tofu, that's the idea behind baking tofu. What you basically do is slather on a marinade on the tofu (it doesn't penetrate tofu like it does meat) and then bake it for about an hour, checking to see that the marinade isn't burning and turing in rebasting it about halfway through. That dries out the tofu and gives it a chewy texture. Usually I just us a bottle of some kind of commercial dressing like italian or asian to use as the marinade, but it's cheaper to make your own and you can give it the taste you like. Actually most of the time I just buy it already pre-baked and seasoned. That stuff, which they sell vacume sealed in plastic, keeps indefinately in the fridge and freezes OK, although you will have some sponginess issues. The reason tofu gets spongy in the freezer is the water in it freezes and then when it thaws it leaves holes in the tofu where the water ice crystals were. The drier the tofu is to begin with the better it will freeze. Here is a link that might be useful: Soy allergies

Sounds good! Wish I enjoyed anything sweet and sour!