Worcestershire Sauce
Reprinted with permission from The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes (Oxmoor House, 2016)
Yield: about 3 (1⁄2-pt./250-mL) or 6 (4-oz./125-mL) jars
1⁄4 cup dark raisins
1⁄2 cup unsulphured molasses
1⁄4 cup jarred tamarind paste
1 10-ounce onion, quartered
1 1⁄2-inch piece peeled fresh ginger, chopped
1 clove garlic, crushed
2 cups white vinegar (5% acidity), divided
2 cardamom pods
2 tablespoons Ball Salt for Pickling & Preserving
2 tablespoons dark brown sugar
1 tablespoon dried crushed red pepper
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon anchovy paste
1⁄2 teaspoon ground cinnamon
1⁄4 cup dark raisins
1⁄2 cup unsulphured molasses
1⁄4 cup jarred tamarind paste
1 10-ounce onion, quartered
1 1⁄2-inch piece peeled fresh ginger, chopped
1 clove garlic, crushed
2 cups white vinegar (5% acidity), divided
2 cardamom pods
2 tablespoons Ball Salt for Pickling & Preserving
2 tablespoons dark brown sugar
1 tablespoon dried crushed red pepper
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon anchovy paste
1⁄2 teaspoon ground cinnamon
Combine raisins and 1/4 cup boiling water in a small bowl. Let stand 15 minutes or until raisins are softened. Drain. Process raisins, next 5 ingredients, and 1 cup vinegar in a blender or food processor until smooth.
Remove seeds from cardamom pods; discard pods. Pour raisin mixture into a medium saucepan; add cardamom seeds, salt, next 8 ingredients, and remaining 1 cup vinegar. Bring to a boil, stirring constantly. Remove from heat; cool.
Pour mixture into a 1-quart canning jar. Cover with a plastic lid. Store in a dark, cool (65°F/18°C to 75°F/24°C) place for 2 to 4 weeks, depending upon desired strength, checking once a week.
Pour mixture through a fine wire-mesh sieve into a 1-quart glass measuring cup; discard solids. Pour into clean glass jars; cover with plastic lids. Store in refrigerator up to 1 year.
Remove seeds from cardamom pods; discard pods. Pour raisin mixture into a medium saucepan; add cardamom seeds, salt, next 8 ingredients, and remaining 1 cup vinegar. Bring to a boil, stirring constantly. Remove from heat; cool.
Pour mixture into a 1-quart canning jar. Cover with a plastic lid. Store in a dark, cool (65°F/18°C to 75°F/24°C) place for 2 to 4 weeks, depending upon desired strength, checking once a week.
Pour mixture through a fine wire-mesh sieve into a 1-quart glass measuring cup; discard solids. Pour into clean glass jars; cover with plastic lids. Store in refrigerator up to 1 year.
