Combine the oil, onions, and jalapenos in the 12 Quart or 16 Quart Stock Pots over medium high heat. 

Saute for 2 to 3 minutes, or until slightly soft. 

Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. 

Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. 

Strain. 

Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within ½ inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. 

Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. 

Using tongs, remove the jars, place on a towel, and let cool. 

Test the seals. 

Tighten the rings. 

Store in a cool, dark place. 

Let age for at least 2 weeks before using. 

Can be stored in the refrigerator in a covered jar or bottle indefinitely. 

Refrigerate after opening.