Kathi Jones wrote:
> "zxcvbob" > wrote in message
> ...
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article <cYGwf.58168$tl.36003@pd7tw3no>,
>>> ellen wickberg > wrote:
>>>
>>>
>>>
>>>>Does anyone have a BWBable recipe for a tomato based sauce for dipping
>>>>shrimp in? The commercial ones seem to have horseradish and
>>>>worcestershire sauce as well as some spices.
>>>>Ellen
>>>
>>>
>>>Ellen, could you have a looksee at some recipes for chili sauce?
>>>Something along those lines would be good - maybe a little thinner?
>>>Those are BWB-able. I don't have a recipe for an 'official' cocktail
>>>sauce for dunking shrimps.
>>>-Barb
>>
>>
>>Just added grated h'radish to a standard chili sauce or ketchup recipe
>>ought to do it. If you're paranoid, add a little extra vinegar or use
>>bottled horseradish (already has vinegar), but I think the vinegar in
>>the ketchup recipe is probably enough already. You're not gonna add
>>*that* much fresh h'radish.
>>
>>Bob
>
>
> Just out of my own curiosity, (since I, personally, would never eat shrimp
> dunking sauce)....the store bought prepared horseradish and the cocktail
> sauce I have in my fridge was purchased from the fridge section in my
> grocery store. It also has a 'keep refrigerated' warning and 'use by'
> date. Ketchup/catsup does not. So I'm thinking that even if you could can
> it, (using the ingredients as suggested in other posts in this thread)
> wouldn't it still have to be kept in the fridge, and have a use by date as
> dictated by the ingredients?
>
> As I said, I'm just curious,
>
> Kathi
>
>


Horseradish deteriorates (loses it's pungency) *very* rapidly after it's
opened, even if it is refrigerated. I assume that's what the warning
and the "use by" date is all about. But I could be wrong...

Bob