Knockoff VH Sweet & Sour Sauce

Yes! I can give you a good knockoff VH Sweet & Sour Sauce that’s safe for canning. VH’s version is glossy, tangy-sweet, tomato-based, with pineapple notes. This one will give you the same vibe but made at home.

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🍍 Knockoff VH Sweet & Sour Sauce (Canning Recipe)

Ingredients (makes ~6 half-pints)

• 2 cups pineapple juice (100% juice, not from concentrate if possible)
• 1 cup white vinegar (5% acidity)
• 1 ½ cups white sugar
• ½ cup brown sugar
• ½ cup ketchup
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 medium red bell pepper, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated)
• ½ tsp chili flakes (optional, for a hint of heat)
• ½ tsp salt

For thickening (after opening jar, not before canning):

• 3 tbsp cornstarch + 3 tbsp cold water (slurry)

⚠️ Canning safety note: Starches (like cornstarch) should not be added before canning. Thicken after you open the jar and reheat.

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Instructions

1. Cook base: In a large pot, combine pineapple juice, vinegar, sugars, ketchup, soy sauce, and Worcestershire. Bring to a simmer.
2. Add veggies & spices: Stir in peppers, onion, garlic, ginger, chili flakes, and salt. Simmer 15–20 minutes until veggies are soft.
3. Blend (optional): For a smoother sauce, use an immersion blender to puree. For a chunkier restaurant-style sauce, leave as is.
4. Prepare jars: Wash and sterilize canning jars, lids, and bands. Keep jars hot until ready to fill.
5. Fill jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, apply lids and bands.
6. Process:
   • Place jars in boiling water canner with at least 1" of water over tops.
   • Process 20 minutes for half-pints/pints (adjust for altitude).
7. Cool & store: Let jars sit 12–24 hours. Check seals. Store sealed jars in a cool dark place up to 1 year. Refrigerate after opening.

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To Thicken for Use

When ready to serve:

1. Pour jar contents into saucepan, bring to a simmer.
2. Stir in cornstarch slurry (3 tbsp cornstarch + 3 tbsp water).
3. Cook until glossy and thickened, just like the VH bottled sauce.

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