We planted a couple of plants 4 years ago and they really took hold and spread. We buy horseradish from the store and use it all the time but have no idea how to process what we have growing right here in our back yard. Any one grow their own? When should we dig it up? And last but not least how do we "can" it?
A Farting Horse Will Never Tire, A Farting Man's the Man to Hire
It has been years since I processed horseradish. You will find that it is much stronger then anything you can buy. You can either grind it up in the blender or you can grate it by hand (blender is recommended). Do it on a day that you need a good cry...since you will (wayyyyy worse then slicing onions). I do not have a recipe for canning it. I would try freezing it.
Oh...and when are we invited for roast beef with horseradish sauce?? I'll bring pie!!!
~Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that once made you smile... ~
A older gentleman I used to work with gave me a jar from his home made stash years ago and it was HOT. from what I remember him telling me he added sugar and vinegar to the ground horseradish before putting it into the jar. He also said more sugar makes it hotter and if it is to hot to add more vinegar. It wasn't "canned" so to speak, just in a jar for packaging. I just didn't know if it needed to be heated, simmered or something like that. So it can be grated and used fresh? I never had it like that. The two ways I have had it are in the vinegar mixture and in the mayo mixture. We like the mayo style on sandwiches and the vinegar style on hot dogs and brats. Thanks for the pointers. GE
A Farting Horse Will Never Tire, A Farting Man's the Man to Hire