Replies

That recipe makes about a quart and a half or 3 pints, so I scalded some canning jars and filled them and they sealed just fine and I put 2 pints in the pantry. With that much acid even a novice should be able to can it with no problems, but it is keeping real well. I have been using it mainly for cocktail sauce becuse Krogers has been selling their frozen shrimp unusually cheap, so I have loads of it in my freezer. You can also make a pretty good Barbeque Sauce by adding to the Splenda Ketchup recipe above 3 T. vinegar, 1 T. Worcestershire sauce, 1 t. onion salt, 1/8 t. Hickory Liquid Smoke and 4 drops Tabasco.

289 posted on 09/02/2003 4:07:41 PM PDT by RJayneJ (To see pictures of Jayne's quilt: http://bulldogbulletin.lhhosting.com/page50.htm)

To: RJayneJ; carlo3b

Thanks for the ketchup recipe. I have shrimp (bought at Kroger as well) but I can't stand it without cocktailsauce! Now I have something I can make so that I can eat the shrimp! Thanks again!

292 posted on 09/02/2003 4:14:01 PM PDT by Miss Marple

It looks as though it should keep very well, even after opening, if it is kept refridgerated. Sounds wonderful!

317 posted on 09/02/2003 5:32:40 PM PDT by carlo3b (http://www.CookingWithCarlo.com)

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