| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Canning | 2 | Half-pints | ||
INGREDIENTS
| 2 | c | Freshly grated horseradish (2 cups = 3/4 pound) |
| 1 | c | White vinegar (5 percent) |
| 1/2 | ts | Canning or pickling salt |
| 1/4 | ts | Powdered ascorbic acid |
INSTRUCTIONS
Yield: About 2 half-pints Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in a refrigerator. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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