Emeril Lagasse's Worcestershire Sauce

* Exported from MasterCook *

Emeril Lagasse's Worcestershire Sauce

Recipe By : Atlanta Journal
Serving Size : 1 Preparation Time :0:30
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Olive Oil
6 C Coarsely Chopped Onion
4 Pods Jalapenos,With Stems And Seeds -- Chopped
2 Tbsp Garlic -- Minced
2 Teas Black Pepper, Freshly Grounded
4 Cans 2 Oz Each Anchovy Fillets
1/2 Teas Whole Cloves
2 Tbsp Salt
2 Whole Medium Lemons, -- Skins $ Pits Removed
4 C Dark Corn Syrup
2 C Pure Cane Syrup
2 Quarts Distilled White Vinegar -- * See Note
4 C Water
1/4 Pound Fresh Horseradish -- Peeled & Graded

Combine the oil, onion and jalapenos in a large heavy stockpot over high heat.
Saute for 2-3 minutes, or until slightly soft. Add the garlic,
pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane syrup,vinegar, w
ater and horseradish and bring to a boil. Reduce the heat and
simmer, stirring occasionally, for about 6 hours, or until the mixture
barely coats a wooden spoon. Strain.
Spoon the hot mixture into hor, sterilized jars, filling to within 1/2
inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid
. Tightly screw on the metal ring. Process in a hot-water bath
(see note) for 15 minutes. Using tongs, remove the jars, place on a
towel and let cool. Test the seals. Tighten the rings. Store in a cold dark
place. Let age for at leat two weeks befor using. Can be stored
in the refrigerator in acovered jay or bottle indefinitely. Refrigerate
after opening.

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NOTES : Consult the canning or preserving section of a general cookbook
such as "Joy of Cookin" for specific information on hot-water method.