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Post by azlonerider on Jan 26, 2011 10:49:28 GMT -4
My wife, Trudy, makes this recipe for Worcestershire Sauce. I think it's better than any of the store bough stuff.
1 1/2 c apple cider vinegar 1/2 c molasses 1/4 c brown sugar 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cloves 1/2 c soy sauce 1/2 c lemon juice 1/2 c pickle juice 1/2 tsp pepper 1 tsp ginger Directions
Put all ingredients in a medium sauce pan, bring to boil and boil for 3 minutes.
Yield: 3 cups
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Post by rAcErRicK on Jan 26, 2011 10:58:46 GMT -4
NOW ! If I just had a big steak ! drooled on my keyboard a little Andy.
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Post by capecmom on Jan 26, 2011 11:18:22 GMT -4
I wonder if you could can that......
Hmmmm I wonder if it has enough acid in it to water bath it....looks like it does. Anyone chime in on an estimated water bath time? 10-15 min?
Thank you!
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Post by Martin on Jan 26, 2011 12:06:00 GMT -4
MMMMmmmmm!!!!!!! Worcerstershire Sauce!!! My Dad calls it "What's-this-here-sauce?" LOL ~Martin
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Post by ☼ ЯÏĊk ☺ on Jan 26, 2011 18:30:19 GMT -4
Andy, thanks for posting! Julie, vinegar AND lemon juice? I think you be right. But, Ima newbie. I will press. can 15 mins. @ 10 pounds, just to be safe. LOL @ Martins dad! I'm gonna write this down right now. Looks awesome.
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Post by ☼ ЯÏĊk ☺ on Jan 26, 2011 18:36:43 GMT -4
Y'know....You omit the pickle juice, and add honey and catsup.....you'll have a kick ass BBQ sauce. What say you?
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Post by azlonerider on Jan 27, 2011 0:42:41 GMT -4
There does seem to be plenty of acidic items in it so it should be able to be canned. If you water bath it then I would go with 15 minutes. If you pressure can it then probably 15 minutes at 10lbs like Rick said is probably right.
We haven't tried canning it because it doesn't last long enough in the refrigerator... we eat it too fast.
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Post by Martin on Jan 27, 2011 1:14:42 GMT -4
It should keep a very long time without canning or refrigeration. The herbs and spices are the only things that are not high in sugar, salt or acid and there's only a tablespoon and a half of them! Personally, I'd probably also add some anchovies. ~Martin
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Post by azlonerider on Jan 27, 2011 1:25:15 GMT -4
Martin, your probably right in that it will keep for a long while without canning or the refrigerator. Like I said above, we go through it pretty quickly. This weekend we made a roast in the crockpot by putting a cup of this Worcestershire sauce, a 1/2 cup of brown sugar then cooked it slow for about 12 hours. The beef shredded and it was great, with a large side of green beans from the summer garden!
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Post by Martin on Jan 27, 2011 1:52:45 GMT -4
I'm a jerky addict so I use a lota "What's-this-here-sauce?" too!!! ~Martin
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