*  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.