flufffage wrote:
we make our own horseradish saus and "can" it (the FDA hasn't found a way to successfully - read: safely - can horseradish with home canning equipment i.e. traditional water bath or pressure canner, so even though the jars are sealed, the stuff can still go bad - usually lasts like 2 months in fridge or so- we froze a jar of the last batch so idk how that'll turn out lol its an adventure!!!)
its basically 2 lbs fresh/crisp horseradish root(farmers market) which grates to about 2 c grated (i cry when this happens. i cry lodz. #worhtit)
1/4 tsp powdered ascorbic acid (FruitFresh brand or something idk)
1 c white vinegar (you can also use lemon juice- i recommend this if you eat lodz of fish)
1/2 tsp canning/pickling salt (optional- besides flavor it helps with and color and pungency)
its easy, just wash trim and grate the horseradish and mix in the acid and salt. The vinegar stops the heat from developing, so depending on how spicy/hot you want the horseradish to be, let it sit in fridge for like 30 min to an hour if you like it hottttt (we do like 20 ish min usually), then ur good to seal them jars and enjoyyyyy. oh btw this yields about one pint jar, I'd recommend not making bigger batches (unless you know you'll use it quickly) as the pungency fades over time.
Yeah, if it instantly brings a tear to my eye when I open the jar I know I'm in for some heat
I'd like to try canning on my own sometime, just worried I'd do it wrong and mess the canning up and make myself and potentially others sick. One of our neighbors gives us some of her horseradish semi-regularly. So good on sandwiches, brats, yum.
The stuff I see in stores is weird. It says it is horseradish but its not true horseradish. Full of preservatives and other stuff because yeah, goes bad quick. Good in a pinch, but its just not the same. Kinda like homemade saurkraut compared to store bought.
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