Canning Horseradish
If you love horseradish sauces, you may want to grow your own horseradish in your back yard garden and bone up on canning techniques. Canning horseradish is not so difficult to do, and the taste of homemade horseradish is far superior to that found in the grocery store.
You’ll want to order your horseradish root from a reputable nursery. Plant it in your garden in early spring, placing the root in the ground with only the crown above ground, water it well, then leave it alone. Horseradish will grow without care and will spread and spread and spread, so either give it plenty of room to grow or contain it if you don’t want gobs and gobs of horseradish. Harvest your horseradish root in the fall, cutting off as much as you need and leaving some of the root behind to grow for next year. Make sure you have enough root to make a decent batch of horseradish sauce but have left enough root to grow more.
Horseradish is pungent, so you will want to open a window and wear protective glasses or goggles as you work. Wash the horseradish root and use a vegetable peeler to peel the outer tough layer of the root. Dice the remaining root.
Horseradish Sauce for Canning
Ingredients You Will Need:
2 cups diced horseradish
1 ½ cups vinegar
4 teaspoons granulated sugar
½ teaspoon canning salt
Process the above ingredients in a food processor. When smooth, scoop into jars, then seal tightly using either a pressure canner or a water bath canner. Follow the manufacturers’ directions regarding preparation of the lids and jar size. Use standard canning jars; do not reuse jars from the store or reuse the flat metal sealing lids. It’s not worth saving money on a jar if it could result in unsafely canned horseradish sauce.
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