Emeril lagasse's worcestershire sauce

 
                   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.