Horseradish Canned Recipes

HORSERADISH (CANNED)

Steps:

• grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
• I usually process in a hot water bath for 10 min for pints.
• It is best to still store in the fridge, I think for colouring.
• If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
• The heat all depends on the growing season and sometimes it gets hotter after stored.

PICKLED HORSERADISH FOR CANNING

Steps:

• Prepare 4 half pints or 8 - 4oz jars and their lids/rings.
• In a non-reactive saucepan, combine the first three ingredients.
• Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
• Add horseradish and return to a boil, keeping horseradish immersed in liquid; remove from heat.
• Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid.
• Remove air bubbles and adjust headspace as necessary.
• Wipe rim; place lids and screw bands on fingertip-tight.
• Place jars in water bath canner and return water to a boil; process for 10 minutes.
• Remove jars from water and place on a cloth-protected counter to cool overnight.
• Check lids for seal; refrigerate or re-process any unsealed jars.

BLUE RIBBON HORSERADISH PICKLES

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.