- firm, fresh horseradish root
- white vinegar
- Buy firm, fresh horseradish roots in whatever quantity you wish. Since the sauce will freeze well, it is more efficient to process a larger amount at once if you will be using a lot in about a year.
- First peel the root. It may then be left whole and grated by hand or chopped and ground but the best way of processing is in a blender or food processor.
- To process, first chop the horseradish fairly finely. Then process about 1 to 2 cups of horseradish at a time using white vinegar for liquid. You want a fairly smooth sauce but not pureed horseradish. Drain vinegar from the processed root and use with the next batch. When all cubes have been processed, add enough of the used vinegar so that the sauce is moist but not soupy. Add 1/4 teaspoon salt for each cup of processed horseradish.
- Pack in sterile jars or freezer containers. Store in the refrigerator or freezer. When the sauce starts to turn dark, discard and start a new container. This sauce cannot be sealed in jars since no heat is involved in the processing.
More from Home Canning and Preserving:
Excerpt published from Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More by Janet Cooper with permission from Skyhorse Publishing.
Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for preserving fruits, veggies, and meat at home. Cooper has been canning and preserving since a young age, learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for pre-prepping and preserving horseradish.