Mandarin Sauce (canned)

Canned Mandarin Sauce

8 cups peeled and chopped tomatoes
2 cups chopped onion
1 can (11 oz) mandarin oranges, undrained
2 cans (20 oz) pineapple tidbits, drain and save juice
4 cups chopped green and red pepper (about 1 extra large pepper of each color)
5 cups sugar
2 cups cider vinegar
1/2 c. soy sauce

Combine all but the pineapple juice and bring to a boil until the onions are translucent.   Add 3/4 c. cornstarch to the pineapple juice, then add to the cooked mixture and let it thicken.  Poor into clean bottles. 

Process pints 35 minutes in water bath.
YieldsL 12 pints

--Serve over pan fried chicken breasts and white rice.