Puester wrote:
> 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
>
>
>
> 1. Do you eat enough of this to want to bottle large quantities?
>
> 2. Once you have processed it and it stands for a while, it will lose
> much of its heat.
>
> 3. It tastes so good freshly made!
>
>
> Mix together to taste:
> tomato catsup
> grated or finely chopped onion
> horseradish and/or Tabasco/Franks' hot sauce
> lemon juice
> Optional: salt, celery salt, garlic
>
> gloria p
Hi Gloria,
This is not for my personal consumption. I am the "facilitator" of a
community kitchen which meets weekly and cans, The Canning Kitchen. We
have between 2 and 8 people coming each week. One of the members wants
to try making a cocktail sauce similar to the ones we have been
discussing and she wants it shelf stable. So 12 250 ml jars is really
only about 2 per person. What we make is not necessarily what I
personally would make or use, but what suits the groups needs and
desires. My concerns about this are food safety ones. Density and
acidity are the main ones. I don't find litmus paper to be that
accurate in this sort of situation and don't have access to a pH meter
that I would trust. For these reasons I tend to rely on tested recipes.
Thanks again to everyone for responses.
Ellen