Worchestershire Sauce

• 1 can kidney beans(15oz)
• 6 oz (168 grm) soy sauce
• 1 tsp (5 ml) garlic powder
• 2 State of Maine sardines, packed in soy oil
• 6 quarts (5675 ml) apples, green or ripe, peeled and sliced
• 2 quarts (1900 ml) or more cider vinegar
• 1 onion, sliced
• 3 tbs (45 ml) ground cloves
• 2 tbs (30 ml) ground tumeric
• 2 tbs (30 ml) ground nutmeg
• 3 tbs (45 ml) ground allspice
• 3 tbs (45 ml) powdered coffee
• 2 tsp (10 ml) red pepper
• 4 tbs (60 ml) corn syrup
• 6 tbs (90 ml) salt
• 3 tbs (45 ml) mustard
• 1 tbs (15 ml) sugar

1. Drain beans and put through a food mill.
2. Place in a gallon jar.
3. Add soy sauce and garlic.
4. Place sardines in a small bowl of vinegar and mash with a fork before adding to the jar.
5. Peel and slice apples, placing in a 6 to 8 quarts (7575 ml) pan.
6. Cover them just to the top with vinegar.
7. Add onion, cloves, tumeric, nutmeg, allspice and coffee.
8. Bring to a boil, reduce heat and simmer about 2 hours.
9. As the water in the vinegar evaporates, add half water and half vinegar to replace it.
10. Stir frequently as apples burn easily and tend to stick.
11. Remove and run through a food mill.
12. Add 8 cups (1900 ml) of the puree to the jar.
13. Now add red pepper, corn syrup, salt, mustard and sugar.
14. Fill balance of jar with vinegar, shake well and leave stand 24 hours.
15. It is now ready to use.

soy sauce, garlic, state, apples, vinegar, onion, ground cloves, ground tumeric, ground nutmeg, ground allspice, powdered coffee, red pepper, corn syrup, salt, mustard, sugar

Taken from online-cookbook.com/goto/cook/rpage/00091C (may not work)