ellen wickberg wrote:
> 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


Check the pH of some prepared horseradish using some indicator paper
(more precise than litmus paper.) If it's less than about 4.6, you can
mix it with reckless abandon into a ketchup recipe right at the end of
cooking. You know the ketchup is BWB'able.

I don't know how good this will taste. Some things are just a bad idea.

Good luck, and best regards,
Bob