| 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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