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Title: Freezing Horseradish
Recipe By:
Category: Freezing
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Grated horseradish
2 tbsp To 3 tbsp white vinegar
1/2 tsp Salt

[Preparation]
Yield varies widely depending on the size of the root and the
method of preparation.

1. Choose tender small to medium roots.

2. Wash well and remove small roots and stubs.

3. Pare and grate root outdoors, if possible; or if you must work
indoors, pare, cube, and grate the root in a blender or food
processor with tap water to cover or with a couple of ice cubes.
Add water until horseradish reaches desired consistency. Add 2 to
3 tablespoons of white vinegar and 1/2 teaspoon salt to each cup
of grated horseradish to stop enzyme action. THE EARLIER IN
GRATING PROCESS YOU ADD THE VINEGAR, THE MILDER THE HORSERADISH
WILL BE.

4. Pack into jars, screw on lids, and freeze. Horseradish
prepared in this fashion can also be kept in jars in the
refrigerator for a long time. To use frozen horseradish, thaw to
desired temperature.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman
1995 From: Dorothy Flatman Date: 10-02-95

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Title: Homemade Horseradish ("Taste Of Home")
Recipe By:
Category: Condiments
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Cubed peeled horseradish
Root (1/2-inch pieces)
3/4 cup Vinegar
2 tsp Sugar
1/4 tsp Salt
1 1/4 cups

[Preparation]
Combine all ingredients in a food processor or blender; process
until pureed. Carefully remove cover of processor or blender,
keeping face away from container. Cover and store in the
refrigerator. Use as a condiment or in other recipes. Yield:

Typed by Dottie Theriault from "Taste of Home" Sept 1995 From:
Dottie Theriault Date: 09-12-95 Cooking

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Horseradish Beet Relish+
Recipe By:
Category: Relishes
Main Ingredient:
Cuisine Style:
Yield: 100 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Part horseradish
4 Parts cooked beets
6 tbsp White vinegar for
Every cup
The root
4 tbsp Sugar for every cup of
The
Root
1/2 tsp Salt (or to taste)

[Preparation]
Scrub, then peel root so that root is all white. Cut into 1 1/2"
chunks and process until finely grated. Remove to large bowl.
place beets in processer bowl and process till finely grated.
Scraping down the sides of the bowl a couple times. Add to root
along with vinegar, sugar and salt. Adjust flavor to taste. Mix
thoroughly. place in sterilized jars, topping off with a couple
extra spoons vinegar to fill up the air pockets (do this with a
skewer) If you have metal lids, place a double layer of wax paper
under the lid. If the lids are plastic there is no need for the
waxed paper. Seal tightly and refrigerate. This will keep for 3
months.

Note: When you use a jar for a meal, always close the lid tightly
after using as it looses flavor quickly.

Typed by Mary Riemerman in deference to my Mother-In-Law who
always did this by hand with tears streaming down her face.

Recipe By :

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"wolf" > wrote in message
. ..
> looking for recipes to preserve and store prepared horseradish
>
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