Wife: Preparing for Deployment (Part 4) Sweet and Sour Chicken

Ingredients:
2 zucchini
1 can of sliced water chestnuts
1 can of bamboo shoots
1/2 cup small mushrooms (optional)
1/2 cup Smucker's® Apricot Low Sugar Preserves
1 tablespoon cider vinegar
1 teaspoon garlic salt
1 teaspoon powdered ginger
2 teaspoons soy sauce, or to taste
1/8 teaspoon crushed red pepper

Directions:

Cook zucchini, water chestnuts, bamboo shoots and mushrooms in a pan. In a separate bowl, mix preserves, cider vinegar, garlic salt, ginger, soy sauce and crushed red pepper. (I normally double this mixture, but I like mine extra saucy!)

After the vegetables are cooked, add the sauce mixture. Bring to a boil, then reduce to a simmer.

Put in jars with about 1/2 inch of headspace. Can in boiling water for about 30 minutes.

For preparing: Cubed 2-3 chicken breasts and cook in a pan. Add sauce after the chicken is fully cooked. Serve on rice.