Soy sauce has a ph of 4.8, so is not considered a high acid food. So, which ingredient are you planning to make it "high acid"? The ketchup?

It appears to be mostly sugar, which is a mild preservative itself, but it will be served without reheating, which makes it more of an issue to me. My first reaction is that it would be safe when pressure canned, but I sure don't know how long, I'm still thinking of ph values of things that are already processed, like hoisin and Oyster sauce.

You might cross post on Harvest, if you don't get any more responses here, although perhaps KatieC or Grainlady will pitch in here.

Annie

I might feel (a little) better if there was some vinegar in there. The clear jel needs acid to level its alkalinity. Personally, I would feel comfortable canning it like chicken stock. That's a purely personal opinion.

Not sure what pressure canning does to clear jel, though. GL?

I've never pressure canned with clear jel either, KatieC, I'm thinking that heat is going to break it down, but maybe not.

Annie

Thank you for all your info,,,The sauce is designed to reheat to a boil and is used with various deep fried meats like a general Tso dish,, I probably can reduce the ketchup and replace with more vinegar,, The Clear gel works very well with canning and does not break down and also keeps is thickening power when reheated or froze and then thawed,, I think i'll pick up some Ph strips and find out the final acid level,, once again thank you all for your input

You're welcome, and good luck! I've only used Clear Gel for water bath canning, never with pressure canning, so no experience in that direction. I just don't like the texture I get with Clear Gel, so I've taken to just canning fruit and thickening it when using it, like for pie filling, etc.

Annie