Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator
Yield: 3 pints
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|Serving Size: 1 print (1865g)|
|Recipe Makes: 3|
|Calories from Fat: 71 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 44.8mg||14 %|
|Sodium 1086.6mg||37 %|
|Potassium 1592.5mg||42 %|
|Total Carbohydrate 397.2g||117 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 381.6g|
|Protein 23g||33 %|
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Calories per serving: 1754
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