Mine was way to hot like asian mustard

Favorite 15 minute Ribs

Candied jalopenos

From start to finish Sweet and Sour Chicken! *Recipe: I lightly browned and shredded 4-1/2 pounds of chicken breast Drained 3-15 ounce cans of pineapple chunks, reserving the juice Diced 2 green bell peppers, 1 red bell pepper, and 2 medium onions I layered in the jars... chicken, onions, peppers, and pineapple chunks. In my large stainless steel saucepan, I combined... 3 cups reserved pineapple juice 3/4 cup brown sugar 1-1/4 cups white vinegar 6 Tbsp. soy sauce 4 Tbsp. ketchup 1 tsp. ginger I brought this mixture to a boil over medium high heat, stirring to dissolve the sugar. Then poured the hot liquid into the jars, covering the layered ingredients, leaving a one inch headspace. I removed any air bubbles and adjusted the liquid as necessary. I wiped the jar rims with vinegar on a cloth, then tightened on my lids to fingertip tightness. I processed the jars in my pressure canner at 11pounds of pressure ( my elevation) for 90 minutes. Ping* Ping*Ping