What I stated as to needed ingredients and added acid would be quite safe. Pineapple and added vinegar will offer sufficient acidity to BWB can, no matter what was stated above. I would use mostly dried sweet peppers and NO carrots, so that whatever is added is either naturally high in acid or soaks up the acid in the liquid. Clear Jel is the ONLY thicker recommended for home caning and it remains stable after canning and holds up very well to any and all high acid foods. Ketchup, and tomato paste are also hgh in acid. The only ingredients lower in acid are the peppers and onions, and if you use dried, there will be absolutely no safety issues of any kind. The BBB may list list one, but because COMMON SENSE is used here, and all of the product will get acid added, it will can very safely. I may decide to make some too, and add the unusual taste of leechee nuts which have the texture of pears, but have a taste like no other. A local Chinese resturant makes a sweet and sour sauce with sweet mixed pickles and even red cherries. Its served over batter fried fish or chicken. The txture is like it was made with corn syrup and is very sticky, compared to store bought. I use crushed pineapple in mine too. Carrots are better if stir fried with a few other veggies, even fresh sweet peppers and onions stir fried. You should not be afraid of the recipe if its modified like I stated as its never going to get you sick or go bad with all the acid it contains, from pineapple and also cider vinegar. To get it even more sour you can also add bottled lemon juice and/or citric acid. Without 'invention' where would we be today? Keep in mind that your not reinventing the wheel or making a dangerous concoction of poison.

Neat skillet set, PK! I love Corningware all over again! I have some casseroles that are from the early 1970s, some Grab-its for soup, and now I have a cute squaty 6 cup tea kettle for boiling water. It heats up so fast I am amazed! Do try the chili sauce and grape jelly meatballs, they are really good. I've made the cranberry version too and like that as well. I like to put a TB or two of dried onion soup in with the chili sauce and grape jelly version. Not a whole package of the dried soup, just a little bit.

I would go back and re-visit granddaddy's first response. 'copycat' means recipes on-line through a search....people creating a homemade recipe from a favorite store purchased frozen processed food item. If you know the exact name of your favorite, Like Kasha lemongrass chicken with snow peas...(not sure the exact name, but the only frozen dinner i have had), .... *working out of town years ago in a hotel with only a microwave. Someone out there has a homemade version. I make one but i've never written a recipe, i wing it. A very simple 'TV' dinner at home. In a small saucepan with lid, add 1 tbsp oil, i use coconut, on med-low heat, place two skinless chicken breast, in a pan that fits them tight but in a single layer...top with very small diced...one celery rib, one carrot, one medium onion, two roma tomatoes chopped, half a sweet potato or one small reg potato and a minced/chopped garlic clove. Lower the heat to a simmer, your lowest setting. (all stoves are different) you want this to simmer/steam, not sizzle and brown. Once simmering, add 1/4 cup water, white wine or stock. Let simmer/steam for 1/2 hour. No need to stir, let it be. After the 1/2 hour remove the chicken breast to an oven sheet pan/cookie sheet. Top with a drizzle of balsamic vinegar or sesame oil/soy sauce blend. Just a tbsp will do. Pepper and any herbs or herb blend you like. Place in your pre-heated 350 oven. At the same time turn up your 'sauce' veggies to med heat and reduce a bit if it needs it. Until the potatoes are soft. I take half of this and put in the blender with a tbsp of non-fat greek yogurt...instant sauce. And back into the sauce pan, stir. Turn heat back down to low, Take out your chicken breasts from the oven...at this point they should be tender cooked after in the oven 15 min. Slice as you like it and back in the sauce. This is where you can customize your meal. Lay on top sliced asparagus, snow peas, chopped spinach, just about any veggie to stream for 5-10 min. The veggie topping choice will be crisp and fresh. I like to put heartier veggies like cauliflower, broccoli, baby artichokes, etc. on the sheet pan in the oven with the chicken to give it the extra needed cooking time. *note, i prefer a stick blender in the saucepan instead of a blender, easier cleaning... *we prefer skinless bone-in chicken thighs over breast. Bone-in skinless breast would be better, adding its own stock to the cooking process. *fresh herbs like cilantro or parsley, added at the end, a fresh squeeze of lemon or lime, 1/4 cup of low-fat coconut milk instead of yogurt... Lots of personalizing, using what you have or what is fresh in your market and seasonal. This makes 4-6 servings depending on the size of your chicken. Can be portioned and frozen. I have 9 chicken thighs marinating in ginger, soy, toasted sesame oil i prepped last night...these are huge. We will have leftovers for a chicken salad. I'll do a greek style with olives capers, chopped apple, grapes, celery, cashews, a bit of feta...lots of lemon. etc. over a bed of fresh, not cooked spinach. (need to use up) I only salt at the end. If it even needs salt. Sometimes a bit of sriracha and richer spice blend in the oven topper sauce. Tonights meal may be on the grill as the weather is lovely. I'll still start a similar 'sauce' but it will be more of a bbq style...and probably over a mixed grain, not pasta. Skewer a row of asparagus on the grill...three avocados are very ripe, hmmm.

WalnutCreek, I'm also looking for vinegar with a higher percentage than 5%. The closest I've found --online-- is a gallon of 6% vinegar from Walmart, but they don't carry it in the store--it's called Cleaning Vinegar ($3.44/gallon), it has to be ordered, and the shipping cost is outrageous. I've read that you can make 5% vinegar more concentrated by boiling it--the water component that dilutes the vinegar to 5% will be lost in steam, and what you'll have left is a concentrate at a higher percentage that 5%. I'm not sure how accurate that information was, though, and I'm sure there are some safety considerations, too (like, don't inhale the steam!).