Hp Sauce Recipes

HOLIDAY HP SAUCE

Steps:

• Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press.
• Add spices and boil down until fairly thick (this can take quite awhile).
• Process in hot water bath for 15 minutes.

HP SAUCE

Steps:

• Combine all ingredients in a dutch oven.
• Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.
• Strain through a food mill& bottle in hot, sterilized jars.

ULTIMATE HP SAUCE RECIPE -HOMEMADE CONDIMENT

Steps:

• Cut apples into pieces, removing the core.
• Cut prune plums into pieces, removing the pit.
• Chop onions.
• Put these ingredients into a large stockpot and add just enough water to prevent any scorching on bottom of pot. I used 2 cups water.
• Bring to a boil, then simmer until ingredients are soft.
• Use an immersion blender or potato masher to begin crushing the apples and plums.
• Once soft and cooked, press this through a sieve. Press hard to remove as much as possible. Press into a large cooking pot.
• Set aside the pulpy skins.
• To the sauce, add the vinegar, seasoning, sugar and Worcestershire sauce. Stir well.
• Bring to a boil, then reduce to a simmer. Let this mixture thicken (will take a couple of hours).
• Once thick, ladle into canning jars. Leave 1/2 inch headroom, add seal and ring.
• Water bath can the jars for 10 minutes (up to 1000 ft elevation). Above 1000 ft, boil jars for 15 minutes.
• Using canning tongs, remove jars and set on a thick towel on the counter. Leave alone for 24 hours.
• After the 24 hours, check each jar that it has sealed. Unsealed jars can be water bath canned again or placed in fridge to use within 3 weeks.

H. P. STEAK SAUCE

Steps:

• In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
• Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
• After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
• Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
• Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.