Seafood Cocktail Sauce

The title says it all! Tomatoes, horseradish and lemons create the perfect sauce for shrimp cocktail. Don’t limit the use to shrimp only- use it as an accompaniment for any seafood choice.


  • 13 cups (3250 ml) prepared tomatoes, about 9 lb (4 kg), 45 medium plum
  • 3 cups (750 ml) grated horseradish
  • 2 lemons, zest and juice
  • 3 cloves garlic, minced
  • 1- 1/4 cup (300 ml) granulated sugar
  • 1 cup (250 ml) white vinegar
  • 2 tbsp (30 ml) pickling salt
  • 2 tbsp (30 ml) Worcestershire Sauce
  • 2 tsp (10 ml) dry mustard
  • 1 tsp (5 ml) cayenne pepper
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2 ml) black pepper


  • Place 9 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash and seed tomatoes. Press through a sieve or food mill. Measure 13 cups (3250 ml) into a large stainless steel saucepan. Bring to a boil; reduce heat and boil gently until reduced by half, approximately 45 minutes.
  • Peel and finely grate horseradish. Discard hard, woody core. A food processor may be used on a fine grate selection. Measure 3 cups (750 ml); cover and set aside.
  • Wash lemons and grate zest; set aside. Squeeze the juice of both lemons; set aside.
  • Add lemon juice, lemon peel, garlic, sugar, vinegar, salt, Worcestershire sauce, mustard, cayenne pepper, onion powder and black pepper to tomato paste. Stirring frequently, bring to a boil. Remove from heat; stir in horseradish.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.