Easy Sweet & Sour Sauce

Sweet & Sour Sauce

yield approximately 5-6 cups, may be multiplied for larger batches

½ c white vinegar
1 c ketchup (or ¾ c ketchup plus ¼ c plum sauce)
2 ¼ c sugar
2 c water
2 T pineapple juice
2 T cornstarch mixed with 3 T water

Mix all but cornstarch mixture in a pot and bring to a boil until sugar is dissolved.  Lower heat and whisk in cornstarch mixture to thicken.  Depending on your preference, you may add more cornstarch mixture and/or cook longer to thicken.  Either serve or refrigerate.  If making larger batches, this may be canned very easily.  Using ½ pint or pint jars, fill leaving ¼ inch headspace.  Wipe rims and place 2-piece lids.  Process in a water bath canner for 10 minutes.  Shake before serving.  Refrigerate after opening.

See my post on dandelion jelly and jelly tips for more detailed information on canning.

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