zxcvbob wrote:
> 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
Thanks,
Is this a chemical supply house or drugstore item?
Ellen