"ellen wickberg" > wrote in message
news:Jsyxf.94181$tl.21725@pd7tw3no...
> 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.


and you could do 125 ml jars too...

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

y'know, if you find a good BWB tasty recipe, I'd be interested. Even if I
don't eat shrimp (and therefore the sauce) it would make a great addition
to my Xmas baskets, which usually have jams, jellies, pickles, relishes and
salsa......

Kathi