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preserving horseradish

Last post Aug 24, 2007 2:11 PM by kaly_ab . 13 replies.


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  • preserving horseradish
    Hi, Can anyone tell me how to preserve horseredish if you grow your own, or even if you can.Deonia
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  • RE: preserving horseradish
    You can grow horseradish.I had a family member grow it on the outskirts of there garden near the creek. They would pull up the root. We would grind it. Beware your eyes will water when you do this. Then you can can it. If you do a google search you should find a recipe on how to can it. It's been years since I canned it.
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  • RE: preserving horseradish
    Thanks Enjoy,thought soemone here would have one. i'll try google. Deonia
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  • RE: preserving horseradish
    The way we always did it was-
    Yes you can grow your own, you will have to buy or obtain from someone a horseradish root to plant, If someone has their own you can just take a knife and go down beside it and cut the root, you do not need the whole root in order for it to grow, leave the top on and set it out and keep watered.
    Then next year when it comes up you can dig some of it but unless you start several plants it will take a while for the roots to get pretty big around- When you dig it, peel with veg peeler and grind, it will burn your eyes so be careful, when it is ground cover in a jar with vinegar and keep refrigerated. Must keep it cold to keep it hot. I love the vinegar from it on boiled cabbage or greens, then you can also get a soon of it out, squeeze the vinegar off and make horseradish sauce, with mayo, good served on prime rib roast. Let me know if you need more information. Also you can order the roots from seed catloges or some nursery places carry it in the spring, depends on how big of town or nursery you have available. We used to dig ours around October because it had pretty much quit growing for the season by then but I think you can actually dig it anytime. I hope this helps you. Anna
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  • RE: preserving horseradish
    Yes it does help Anna, thank you very much. Deonia
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  • RE: preserving horseradish
    you are quite welcome.
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  • RE: preserving horseradish
    I've got horseradish in the garden. A few suggestions.

    If you decide to grow it, be sure you have a rather isolated spot for it. It's not as prolific as mint, for example, but it will take over the spot where you plant it. Mine's in a little, separate section of my garden that's about 1' X 3' and bordered by the steps on one side and by sidewalk on the others.

    It's best to wait until after the first frost to dig out your roots--they're supposed to be best then. I have dug them whenever I needed them, though.

    Another caution--be sure to hold your head well away from the horseradish as you work on it. If you grind it in your food processor (the best way I've found to work with it), stand well back and turn your head when you take the lid off. This isn't an idle caution, either--the natural chemical in horseradish that makes it hot, is the same chemical that's used (in much higher concentrations) in mustard gas. It can be pretty intense and uncomfortable if you get a lungful because you were standing too close.

    I put a pinch of salt, and about half and half white vinegar and water in my horseradish to keep it. Then it goes into the fridge. It will keep quite a while, but I like it best when it's fresh and at it's hottest.

    I'm a horseradish lover from way back--kind of a family tradition (DD used to put a pile of the ground stuff on her plate and eat it with a fork like a vegetable when she was only 4 years old--LOL). Anyway, a few years back I was at a catered dinner--in a very elegant hall. They had a carving station and one of the condiments offered was horseradish. Several of us took the roast beef and a nice dollop of HR. Well, in all my years, I've NEVER had HR that hot. I sat down, took a bite of the beef and Hr and started tearing. Guy across the table from me started laughing--you had some of the HR, right?. Got to be sort of a joke--we were all sitting there watching and laughing as each person unknowingly tried it. All had the same reaction. No one expected the heat.
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  • RE: preserving horseradish
    Preserving Horseradish

    Horseradish roots
    Vinegar
    Kosher salt

    Selecting the root: Bring a small knife with you to the supermarket.
    Pick up every root you're considering buying and give it a squeeze.
    If it's limp, feels fleshy or flaccid, or wrinkled, forget it.
    Select only fresh roots that feel rather heavy for their size and
    are as hard as wood. Use the knife to pare off a thin bit of the
    root and pop it in your mouth. Bite down on it. If it makes your
    lip and tongue go numb and tingly, it's good. Don't buy it if it's
    weak, or if it leaves a bitter quinine aftertaste (the bitterness
    will be magnified by grinding.)

    Preparation: Set up a table in front of a window. Open up the
    window and set up a fan to blow air OUT the window. Horseradish
    fumes are crippling and you will NOT be able to do this without
    pulling the fumes out the window. By exhausting air out rather
    than blowing in, you can even do this on a chilly night when you
    might otherwise not want a window open.

    On the window table put your food processor. If you can run your
    processor with both the shredding blade in the top and the puree
    knives in the bottom, great. Set it up that way. If not, you'll
    have two steps (grating and pureeing) instead of one. Next to the
    processor, still in front of the window, put a large bowl. That's
    where the ground root will go. Close at hand (maybe on the kitchen
    table) put the jars where the root will be packed, a large bottle
    of vinegar, and your salt.

    (continued)
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  • RE: preserving horseradish
    Step 1: Wash and peel. Put all the roots into the sink and start
    running a thin stream of cold water. Get them all wet and let them
    sit a few minutes to soften the dirt on them. With a stiff bristle
    brush, give them a good scrubbing under the stream of water. When
    they're clean, use a veggie peeler to pare off the brown skin and
    green tops (if they have green tops. You can cut the top inch off
    the root, leaving the greens alone, if you like, and plant them in
    your backyard if you want to grow your own.) Do the peeling under
    the running water, also. Keeping the water drizzling over the root
    while you peel carries off some of the volatile chemical, saving
    your life while you work in the sink.

    Step 2: Grate and Grind. Bring the peeled roots over to the window
    table and turn the fan and your food processor on. Feed them down
    the chute to the grating wheel. The top wheel will grate the root,
    and the bottom knives will do the fine chopping (if you can't run
    both knives in your machine at once, you will have to grate each
    bowl full of root, then put the chopping knife in to finish
    separately.) As the root gets finer and finer, it will begin sticking
    to the sides and bottom of the bowl. Slowly, and with the processor
    still running, pour in vinegar to get a thick but not sticky
    consistency. Continue to whirl in the bottom knives for several
    minutes, until the root bits are very very fine. Stop the processor
    and dump the processor bowl into the large bowl. Repeat these
    steps until all the roots are grated, ground, and in the large
    bowl. Remember to keep the fan on all this time! When all the
    roots have been processed, rinse the processor knives and bowl with
    cold running water. Wash them as necessary. Put the processor away
    or aside. You'll need the space on the table in front of the fan
    to pack the jars.

    (continued)
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  • RE: preserving horseradish
    Step 3: Seasoning. You've still got that fan running, right?
    Leave the bowl in front of the fan. The grated root in the bowl
    should not be too dry. Stir in enough vinegar to give a smooth
    consistency. Taste a little bit of the puree (be careful! This
    is likely to be the strongest horseradish you've ever tasted.) If
    you think it needs salt, add some Kosher salt or canning salt. I
    usually add about half a teaspoon per quart.

    Step 4: Packing. Use a ladle and a canning funnel to fill pint
    jars with the prepared horseradish. Fill the jars up, cap them
    off, and put them in the fridge. Do not process the jars. Keep
    them refrigerated. You may turn off the fan after all the jars
    are full and after all implements have been rinsed. The horseradish
    will maintain full potency for a couple of weeks (I make mine no
    more than a week or so before Easter) but will still be pretty damn
    strong for a month or two. Use it before it turns brown.

    Cleaning up: Most of your tools (the bowls, ladle, etc) will
    require little more than a good rinse with cold water first (to
    neutralize and dilute any horseradish fumes) then hot water, since
    you aren't cutting any greasy fat.
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  • RE: preserving horseradish
    Step 3: Seasoning. You've still got that fan running, right?
    Leave the bowl in front of the fan. The grated root in the bowl
    should not be too dry. Stir in enough vinegar to give a smooth
    consistency. Taste a little bit of the puree (be careful! This
    is likely to be the strongest horseradish you've ever tasted.) If
    you think it needs salt, add some Kosher salt or canning salt. I
    usually add about half a teaspoon per quart.

    Step 4: Packing. Use a ladle and a canning funnel to fill pint
    jars with the prepared horseradish. Fill the jars up, cap them
    off, and put them in the fridge. Do not process the jars. Keep
    them refrigerated. You may turn off the fan after all the jars
    are full and after all implements have been rinsed. The horseradish
    will maintain full potency for a couple of weeks (I make mine no
    more than a week or so before Easter) but will still be pretty darn
    strong for a month or two. Use it before it turns brown.

    Cleaning up: Most of your tools (the bowls, ladle, etc) will
    require little more than a good rinse with cold water first (to
    neutralize and dilute any horseradish fumes) then hot water, since
    you aren't cutting any greasy fat.
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  • RE: preserving horseradish
    I forgot to add, my posts are cut-n-paste, not original. I also forgot to get the name of the site. Oops.
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  • RE: preserving horseradish
    Thank you all so very much for the information on harvesting and preserving fresh horseradish. Deonia
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  • RE: preserving horseradish
    I am going to make some of this today.

    Sounds lovely! lol


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