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fresh horseradish roots
Dig horseradish roots. Scrub under running cold water and scrape clean with the back of a knife. Drop into cold water to prevent discoloration.
Allow to dry overnight and put through a food chopper or use a grater.
Fill clean, sterile pint sized canning jars with the grated/chopped horseradish. Fill jar 2/3 full. Add 1 teaspoon canning salt. Fill jar to the top with white vinegar.
Store in a cool dry place or a refrigerator for at least 3 weeks before using.
If the prepared horseradish will be stored for a long period, process in a boiling water bath for 10 minutes after which the jars may be kept at room temperature.
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