I have been making my own
seafood cocktail sauce for a number of years. Now the thing is you really don't have to can it if you will be using the sauce within a week. I home can it so I have sauce to use whenever I need it. The thing to remember about horseradish is it loses it's potency and continues to lose its' potency from the time it is cut. Horseradish should be shredded outside due to the fumes.
I started out home canning seafood cocktail sauce then each year tweaked a bit. I now have a lovely, flavourful, full bodied seafood cocktail sauce worthy of space on my pantry shelves.
This sauce really starts right from the tomatoes and you do want to use paste tomatoes. However, the tomatoes are boiled down to form a purée before other ingredients are added. A purée is thicker than a plain tomato sauce but thinner than tomato paste. Tomato purée is used as a base for many tomato products including soups and sauces. With that in mind, this year I canned up a few jars of tomato purée. I will be discussing tomato purée in more detail shortly. This is a must have product on your pantry shelves.
I am super jealous of those jars! I live in America and they don't make those kind, ousr have this weird quilt pattern that is so old fashioned and ugly...or the jars have too much writing and fruit baskets on them so you can't label them. Those are pretty, I guess I like things simple so you can see the beautiful foods inside. Love your blog, will sign up when I'm online again. Thanks for sharing your time and expertise. Luna
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