Tabasco Sauce
- 3 Dozen tabasco or other long
- -hot red; peppers
- 1 Clove garlic
- 1 tb Sugar
- 1/2 ts Salt
- 1 ts Horseradish
- 1 c Hot vinegar
Add 1 cup water to the peppers and garlic. Cook until tender, then press
through fine sieve. Add other ingredients. Simmer until blended. Pour
into hot ball jars; seal at once. The sauce may be thinned, as used, with
either vinegar or salad oil.
*** This is from a very old book. I know it would need to go into a water
bath canner, probably 10 to 15 minutes.
From: The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett
Posted to MM-Recipes Digest by NJSmith on Sep 11,
1999
through fine sieve. Add other ingredients. Simmer until blended. Pour
into hot ball jars; seal at once. The sauce may be thinned, as used, with
either vinegar or salad oil.
*** This is from a very old book. I know it would need to go into a water
bath canner, probably 10 to 15 minutes.
From: The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett
Posted to MM-Recipes Digest by NJSmith
1999
