Original worcestershire sauce
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Original worcestershire sauce
  Canning    Sauces  
Last updated 6/12/2012 12:52:39 AM. Recipe ID 14378. Report a problem with this recipe.
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      Title: Original worcestershire sauce
 Categories: Canning, Check
      Yield: 1 Servings
 
      1    Old gallon jar
     15 oz Kidney beans
      6 oz Soy sauce
      1 ts Garlic powder
      2    State of Main Sardines,
           Packed in soy oil
      6 qt Apples, green or ripe,
           Peeled and sliced
      2 qt Or more, brown vinegar
      1    Onion, sliced
      3 tb Ground cloves
      2 tb Ground turmeric
      2 tb Ground nutmeg
      3 tb Ground allspice
      3 tb Powdered coffee or
      3 c  Boiled down black coffee
      2 ts Red pepper
      4 tb Corn syrup
      6 tb Salt
      3 tb Mustard
      1 tb Sugar
 
  Take the kidney beans, drain and pass through a food mill and add to
  gallon jar.  Add soy sauce and garlic.
  
  Place sardines in small bowl of vinegar and mash with fork. Add to
  jar. Peel and slice apples  and place them in about a six or eight
  quart cooking pot.  Cover them just to the top with brown vinegar.
  Add onion, cloves, turmeric, nutmeg, allspice, and coffee.  Bring to
  a boil and slowly boil for about 2 hours. As the water in the vinegar
  evaporates add half water and half vinegar to replace it. Stir
  frequently as apples burn easily, and tend to stick. Remove and run
  through a food mill and add eight cups of the puree to the jug or jar.
  
  Now add: red pepper, corn syrup, salt, mustard, and sugar. Fill the
  balance of the jar up with vinegar.  Shake up well and leave stand
  for 24 hours and it then is ready to use.
  
  To store, process in boiling water bath for 15 minutes.
  
  From: Brent Williams Date: 08 Nov 94
 




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Recipe ID 14378 (Apr 03, 2005)

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