One of this summer’s adventures was to have our own garden. We started off with all sorts of steam and ended very much deflated, but it was a great experience and loved sharing the time with my husband in the garden. We planted lots of vegetables and shared the majority of them with our friends, neighbors and co-workers. I did manage to can some of our harvest, which was new for me, and gave a great sense of accomplishment for me.
My favorite recipe is one of the easiest to can,
Freshly Canned Sweet & Sour Sauce
Home Made Sweet & Sour Sauce and it’s by far better than anything you will find in the store!
- 3 cups Diced Red, Orange Or Yellow Bell Peppers
- ¾ cups Vinegar
- 3-½ cups Granulated White Sugar
- 1 box(es) Sure-Jell
Clean and dice peppers, place in saucepan with vinegar. Saute peppers for a minute to take crunch off. Measure sugar and set aside. Add sure-jell to saucepan with peppers and vinegar, stir mixture until boiling. Stir in sugar and bring to full rolling boil, boil for one full minute stirring constantly. Remove pan from heat and continue to stir for five minutes while sugar dissolves, also preventing peppers from floating. Ladle sauce into 3 pint jars or 6 half-pint jars, place lids and seal according to manufacturer.
Just a side note, this recipe doesn’t call for any food coloring which is awesome for those that are allergic to red dye that is put into most store bought sauce.
