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Print this Recipe    Worcestershire Sauce

Yields 5 Half Pints

1 qt Cider Vinegar 1 Pinch Cayenne
6 Tbls Walnut Catsup 1 tsp Salt
2 oz Anchovies, Chopped 1 Tbls Sugar
Very Fine
4 Tbls Chili Sauce

Combine the ingredients in a jug.
Cork the jug and store for 2 weeks, shaking vigorously 4 times EACH day.
Strain the mixture into sterilized bottles.
Cork each bottle tightly and store in a cool place.

Tomato Catsup No. 1012 Yields 20 Half Pints

8 Qts Tomatoes 2 inches Stick Cinnamon
8 Medium Onions 1 Tbls Whole Peppercorns
2 Long Red Peppers 1/2 tsp Dry Mustard
3/4 Cup Brown Sugar 1/2 Clove Garlic
1 Tbls Whole Allspice 1 1/2 Bay Leaves
1 Tbls Whole Cloves 2 Cups Cider Vinegar
1 Tbls Whole Mace
1 Tbls Celery Seed

Wash the tomatoes and cut into pieces.
Slice and add the onions.
Remove the seeds and membranes from the long red peppers (not Bell Peppers)
and add.
Simmer until soft.
Rub through a food mill.
Add the brown sugar.
Form a bag and put the allspice, cloves, mace, celery seed, peppercorns, stick
cinnamon, dry mustard, garlic and bay leaves in it.
Tie the bag very tightly and add to the tomato sauce.
Boil, stirring often until the volume is reduced by half.
Remove and discard the spice bag and add the vinegar.
Reduce heat and simmer the catsup for another 10 minutes.
Pour into well sterilized jars, leaving about 1/4 " of headroom.
Seal and process for 15 minutes in a boiling water bath.
Store in a dry, cool location.


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