Horseradishcanned Recipes

HOMEMADE HORSERADISH

Steps:

• Wash horseradish roots and peel.
• Grate the roots.
• Mix all ingredients together and pack into clean sterlized jars.
• Screw lids on jars tightly.
• Store in refrigerator.

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.

20 WAYS TO USE HORSERADISH (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

HREN: HORSERADISH

Steps:

• Scrape or peel horseradish roots, then grate on a fine grater. Grate beets or put into a blender. Combine horseradish and beets; mix in salt, sugar and vinegar; put into jars.

PREPARED HORSERADISH

Steps:

• Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
• Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.

PREPARED HORSERADISH

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

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.

HORSERADISH BEETS (CHRIN)

Steps:

• In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
• Add horseradish to beets and mix well; refrigerate until ready to serve.