It's summer grilling time..... Don't you just love the casual aspect of grilling? I sure do. Here, you see that we had Teriyaki Shrimp on skewers. They were delicious and were quickly gone.
Teriyaki sauce is nothing new, but I learned that I could easily make it and can it from Food Storage Staples. I decided to 'experiment on the word' from the SB Canning Store. I was amazed at how simple and delicious this recipe really is.
You will need 2 cups of Soy Sauce
Add 2 cups of light Brown Sugar. Add 1 cup of white vinegar.
Add 4 T of fresh ginger. (As I used ground ginger, I added half of this amount). Also add 2 Tablespoons of bottled lemon or lime juice. Bring this mixture to a boil over medium-high heat. Then lower the heat and allow the mixture to simmer for 20 minutes.
In the last 2 minutes, remove 2 Tablespoons of the mixture and add Clear Jell until it is well incorporated.
Add the Clear Jel to the boiling mixture. Increase the heat to medium and whisk until the mixture gets thick. Remove from the heat.
Sterilize your jars and lids. Place a funnel in the jar to accept the Teriyaki Sauce.
Place the jars in a hot water bath ensuring that the jars are immersed by at least 2 inches of water. Process for 15 minutes, then turn off the heat. Allow the jars to sit in the hot water bath for several more minutes. Remove the jars and place on a dishtowel. Allow the jars to cool overnight. Do not touch or more them until the morning (~12 hours after processing).
So, how did it taste?
Delicious!
How much does it cost?
- 2 Cups Soy Sauce: $2.14
- 2 Cups Brown Sugar: $.99
- 1 Cup White Vinegar: $.14
- 2 Tablespoons of Ground Ginger: $.32
- 2 Tablespoons of bottled Lemon Juice: $.12
- 2 Tablespoons of Clear Jel: $.62
(This recipe yields 2 jars of Teriyaki Sauce-1 Cup/jar)
Total cost for pint (1 cup) jars of Teriyaki Sauce: $2.17/jar
An equivalent of Kikkoman Teriyaki Marinade and Sauce (10 ounces which is the equivalent of 1.25 Cups) costs $6.49.
This means this home version costs one third of the cost of a commercially sold equivalent.
Consider it!
Teriyaki Sauce
2 cups soy sauce (There is a gluten free version that doesn't have wheat)
2 cups light brown sugar
1 cup white vinegar
4 T. fresh ginger, chopped finely or grated
2 T. bottled lemon or lime juice
2 T. Clear Jel
Preparation : Prepare 4 half pint lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a stainless steel or enameled dutch oven combine soy, brown sugar,
teriyaki sauce made with Clear jel
lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and the Clear jel and mix till it’s incorporated. Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat.
Filling the jars: Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!
Continue reading at the original source →