ellen wickberg wrote:

> Thanks, it is just that this group wants to BWB the mixture and so I
> need a tested recipe for this.

I've never done it, but I imagine the ketchup/catsup has enough acid to
make it possible. George's with Worcestershire adds a bit of vinegar so
even more possible.

I use ketchup/catsup, horseradish, Worcestershire, pinch of sugar, and
lemon juice so even more acidic. Can you canning kitchen obtain some pH
strips and test a mixture?

B/