Mandarin Saucecanning Recipes

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

Steps:

• 1. Drain pineapple and reserve juice
• 2. Skin tomatoes and coarsely chop
• 3. Chop other vegetables in quarter-sized chunks
• 4. Combine all vegetables and pineapple in 8-10qt pan.
• 5. Add all other ingredients - EXCEPT ULTRAGEL
• 6. Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
• 7. When vegetables are nearly ready, mix ultragel with reserved juice and 3/4 cup of water. Wisk rapidly to mix thoroughly. It will be pretty thick.
• 8. Use a large spoon and add ultragel mixture into simmering vegetable 1 spoonful at a time, mixing thoroughly to dissolve gel into sauce. Keep adding until all gel is incorporated.
• 9. Cook, stirring constantly until sauce is thickened.
• 10. Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
• 11. Process, 30 min for qts, 20 min for pints. I used the water bath canner because of the acid content in the sauce, but, if you prefer you can pressure as well. If using pressure canner, leave vegetables a little more crisp as they will cook when pressured.
• 12. Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.