Any suggestions? I am making a bunch of prepared horseradish with vinegar.
I am adding .3% Potassium Sorbate and .5% Citric acid. I'm putting it in
pint jars. What is the best way of storing it. Hot water bath kills the
flavor of the horseradish. Any heat will, I think. Does it have to be
refrigerated? Freezing?

Thanks,
Andie Z


Andie

Andiez wrote:
> Any suggestions? I am making a bunch of prepared horseradish with
> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid.

Since you're using vinegar, you don't need those other ingredients.

> I'm putting it in pint jars. What is the best way of storing it.
> Hot water bath kills the flavor of the horseradish. Any heat will, I
> think. Does it have to be refrigerated?

I think so. You're going to lose the heat anyway after a couple months
at the most.

> Freezing?

I don't know why, but I wouldn't.

B/

sometime in the recent past Andiez posted this:
> Any suggestions? I am making a bunch of prepared horseradish with vinegar.
> I am adding .3% Potassium Sorbate and .5% Citric acid. I'm putting it in
> pint jars. What is the best way of storing it. Hot water bath kills the
> flavor of the horseradish. Any heat will, I think. Does it have to be
> refrigerated? Freezing?
>
> Thanks,
> Andie Z
>
>
> Andie
>
>
I have frozen it for several seasons now. Sorry, but I have no idea about
the Potassium Sorbate addition. I don't like additives generally and surely
wouldn't put it in on purpose. I'd rather try to fix flavor & prevent fungus
without them. Hence vinegar or lemon juice.

That said, this is what I do.

1 C ground horseradish packed
3 T lemon juice (was vinegar, but lemon juice gives a cleaner flavor IMHO)
1/2 ts salt
1/4 C water

Put in screw-cap cup jars and freeze. The heat will dissipate, but not
disappear if used before the next season. However, the flavor stays pretty well.

You want better, save your roots in the crisper and grate it fresh. In fact,
I put a small bag of roots in the crisper and didn't pull them out until the
next May. I washed off the green mold and planted them and they all grew.
Save large roots, scrape off the outside and grind.

Good luck.

--
Wilson N45 W67

"Wilson" > wrote in message
...
> sometime in the recent past Andiez posted this:
>> Any suggestions? I am making a bunch of prepared horseradish with
>> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
>> putting it in pint jars. What is the best way of storing it. Hot water
>> bath kills the flavor of the horseradish. Any heat will, I think. Does
>> it have to be refrigerated? Freezing?
>>
>> Thanks,
>> Andie Z
>>
>>
>> Andie
> I have frozen it for several seasons now. Sorry, but I have no idea about
> the Potassium Sorbate addition. I don't like additives generally and
> surely wouldn't put it in on purpose. I'd rather try to fix flavor &
> prevent fungus without them. Hence vinegar or lemon juice.
>
> That said, this is what I do.
>
> 1 C ground horseradish packed
> 3 T lemon juice (was vinegar, but lemon juice gives a cleaner flavor
> IMHO)
> 1/2 ts salt
> 1/4 C water
>
> Put in screw-cap cup jars and freeze. The heat will dissipate, but not
> disappear if used before the next season. However, the flavor stays pretty
> well.
>
> You want better, save your roots in the crisper and grate it fresh. In
> fact, I put a small bag of roots in the crisper and didn't pull them out
> until the next May. I washed off the green mold and planted them and they
> all grew. Save large roots, scrape off the outside and grind.
>
> Good luck.
>
> --
> Wilson N45 W67

Thanks for the topic, fellas. I have a couple horseradish plants doing very
well in the garden. Since our weather is mild to hot most of the time, what
do you think of leaving the roots in the ground as a method of preservation?
Edrena

sometime in the recent past The Joneses posted this:
> "Wilson" > wrote in message
> ...
>> sometime in the recent past Andiez posted this:
>>> Any suggestions? I am making a bunch of prepared horseradish with
>>> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
>>> putting it in pint jars. What is the best way of storing it. Hot water
>>> bath kills the flavor of the horseradish. Any heat will, I think. Does
>>> it have to be refrigerated? Freezing?
>>>
>>> Thanks,
>>> Andie Z
>>>
>>>
>>> Andie
>> I have frozen it for several seasons now. Sorry, but I have no idea about
>> the Potassium Sorbate addition. I don't like additives generally and
>> surely wouldn't put it in on purpose. I'd rather try to fix flavor &
>> prevent fungus without them. Hence vinegar or lemon juice.
>>
>> That said, this is what I do.
>>
>> 1 C ground horseradish packed
>> 3 T lemon juice (was vinegar, but lemon juice gives a cleaner flavor
>> IMHO)
>> 1/2 ts salt
>> 1/4 C water
>>
>> Put in screw-cap cup jars and freeze. The heat will dissipate, but not
>> disappear if used before the next season. However, the flavor stays pretty
>> well.
>>
>> You want better, save your roots in the crisper and grate it fresh. In
>> fact, I put a small bag of roots in the crisper and didn't pull them out
>> until the next May. I washed off the green mold and planted them and they
>> all grew. Save large roots, scrape off the outside and grind.
>>
>> Good luck.
>>
>> --
>> Wilson N45 W67
>
> Thanks for the topic, fellas. I have a couple horseradish plants doing very
> well in the garden. Since our weather is mild to hot most of the time, what
> do you think of leaving the roots in the ground as a method of preservation?
> Edrena
>
>
That I couldn't tell you Edrena. I think it would be fine, offhand, but I
live in the north and that would mean no horseradish for 4 to 6 months of
the year :-(

--
Wilson N45 W67

The Joneses wrote:
> Thanks for the topic, fellas. I have a couple horseradish plants doing very
> well in the garden. Since our weather is mild to hot most of the time, what
> do you think of leaving the roots in the ground as a method of preservation?

If they are in pots, or something to limit their growth, then it would
be a good idea. The problem with them "loose" in the ground is that
when spring comes you may find that you are no longer growing anything
except horseradish. It will continue to grow and take over your garden.

Geoff.


--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

"Andiez" > wrote:
> Any suggestions? I am making a bunch of prepared horseradish with
> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
> putting it in pint jars. What is the best way of storing it. Hot water
> bath kills the flavor of the horseradish. Any heat will, I think. Does
> it have to be refrigerated? Freezing?

I was gifted with some horseradish and brown and yellow horseradish
mustards from http://www.mustardmuseum.com/. I don't know what's in them,
except they're potent! They all have to be refrigerated.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Wilson" > wrote in message
...
> sometime in the recent past Andiez posted this:
>> Any suggestions? I am making a bunch of prepared horseradish with
>> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
>> putting it in pint jars. What is the best way of storing it. Hot water
>> bath kills the flavor of the horseradish. Any heat will, I think. Does
>> it have to be refrigerated? Freezing?
>>
>> Thanks,
>> Andie Z
>>
>>
>> Andie
> I have frozen it for several seasons now. Sorry, but I have no idea about
> the Potassium Sorbate addition. I don't like additives generally and
> surely wouldn't put it in on purpose. I'd rather try to fix flavor &
> prevent fungus without them. Hence vinegar or lemon juice.
>
> That said, this is what I do.
>
> 1 C ground horseradish packed
> 3 T lemon juice (was vinegar, but lemon juice gives a cleaner flavor
> IMHO)
> 1/2 ts salt
> 1/4 C water
>

I will have to try this.
Try waiting 5-10 minutes before adding any Vinegar to the ground Horseradish
.. If added to soon, it keeps the horseradish from developing its full
bite.


> Put in screw-cap cup jars and freeze. The heat will dissipate, but not
> disappear if used before the next season. However, the flavor stays pretty
> well.
>
> You want better, save your roots in the crisper and grate it fresh. In
> fact, I put a small bag of roots in the crisper and didn't pull them out
> until the next May. I washed off the green mold and planted them and they
> all grew. Save large roots, scrape off the outside and grind.
>
> Good luck.
>
> --
> Wilson N45 W67

"Nick Cramer" > wrote in message
...
> "Andiez" > wrote:
>> Any suggestions? I am making a bunch of prepared horseradish with
>> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
>> putting it in pint jars. What is the best way of storing it. Hot water
>> bath kills the flavor of the horseradish. Any heat will, I think. Does
>> it have to be refrigerated? Freezing?
>
> I was gifted with some horseradish and brown and yellow horseradish
> mustards from http://www.mustardmuseum.com/. I don't know what's in them,
> except they're potent! They all have to be refrigerated.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
> I've known US vets who served as far back as the Spanish American War.
> They
> are all my heroes! Thank a Veteran and Support Our Troops. You are not
> forgotten. Thanks ! ! ~Semper Fi~

Cramer!! your everywhere : )

Some day maybe I can retire

sometime in the recent past Mike posted this:
> "Wilson" > wrote in message
> ...
>> sometime in the recent past Andiez posted this:
>>> Any suggestions? I am making a bunch of prepared horseradish with
>>> vinegar. I am adding .3% Potassium Sorbate and .5% Citric acid. I'm
>>> putting it in pint jars. What is the best way of storing it. Hot water
>>> bath kills the flavor of the horseradish. Any heat will, I think. Does
>>> it have to be refrigerated? Freezing?
>>>
>>> Thanks,
>>> Andie Z
>>>
>>>
>>> Andie
>> I have frozen it for several seasons now. Sorry, but I have no idea about
>> the Potassium Sorbate addition. I don't like additives generally and
>> surely wouldn't put it in on purpose. I'd rather try to fix flavor &
>> prevent fungus without them. Hence vinegar or lemon juice.
>>
>> That said, this is what I do.
>>
>> 1 C ground horseradish packed
>> 3 T lemon juice (was vinegar, but lemon juice gives a cleaner flavor
>> IMHO)
>> 1/2 ts salt
>> 1/4 C water
>>
>
> I will have to try this.
> Try waiting 5-10 minutes before adding any Vinegar to the ground Horseradish
> . If added to soon, it keeps the horseradish from developing its full
> bite.
I run it through the coarse grinder and then again with the fine on a
Kitchenaid, so it gets its 5 or 10 mins. to develop. I end up running a fan
pulling fresh air on my face while grinding or I can't see a thing - worse
than onions, I think.
>
>
>> Put in screw-cap cup jars and freeze. The heat will dissipate, but not
>> disappear if used before the next season. However, the flavor stays pretty
>> well.
>>
>> You want better, save your roots in the crisper and grate it fresh. In
>> fact, I put a small bag of roots in the crisper and didn't pull them out
>> until the next May. I washed off the green mold and planted them and they
>> all grew. Save large roots, scrape off the outside and grind.
>>
>> Good luck.
>>
>> --
>> Wilson N45 W67
>
>


--
Wilson N45 W67