Horseradish (Canned)

This came from an old canning book I have, I found it very hard to find a recipe to can this. There is no prep time, it all depends on how much horseradish you have and how you can handle the heat.

• Ready In: 10 mins
• Yields: 1 1/2 quart

Ingredients

• 1  cup  grated horseradish
• 1⁄2 cup white vinegar
• 1⁄4 teaspoon pickling salt or 1⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt

Directions

1. grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
2. I usually process in a hot water bath for 10 min for pints.
3. It is best to still store in the fridge, I think for colouring.
4. If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
5. The heat all depends on the growing season and sometimes it gets hotter after stored.