Title: Tabasco sauce
 Categories: Sauces, Canning, Peppers
      Yield: 1 Servings
 
      3    Dozen tabasco or other long
           -hot red peppers
      1    Clove garlic
      1 T  Sugar
    1/2 t  Salt
      1 t  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