| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <frwyprof@mediaone.net> on Sep 11,
1999
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