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PREPARED HORSERADISH 
fresh horseradish roots
white vinegar
canning salt

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.

Submitted by: CM
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 Rating: 5 / 5 - Reviews: 2
Oct 24, 7:54 PM
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Jul 31, 1:45 PM
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