How to make horseradish

Horseradish basically looks like a giant, 2-foot radish. It is a hardy perennial member of the cabbage family. Growing up to 30 inches high ( I think mine are larger), the plant has large, coarse leaves. I planted 3 roots about 5 years ago and since then have been blessed with a great abundance of this stuff!

Horseradish is supposed to be dug in months that have an r in them so that would be in the fall and also in April.

I usually make several smaller jars and freeze them. WARNING: THIS IS A JOB THAT YOU WANT TO DO OUTSIDE! Or at least with a fan on and a window open to ventilate!

You will need the following:

• Food processor or a good blender
• paring knife
• carrot peeler
• scrubbing brush
• vinegar
• salt (fruit fresh)

Dig out roots. Clean, discarding anything that has bad spots, only keep what you would want to eat. Then peel like a carrot, I use a carrot peeler. You could use a paring knife otherwise.

• Put cut up and peeled roots in food processor or blender.
• Chop horseradish in to desired consistency, just a note, the longer you chop/blend the hotter it will be. (You are outside with this right?) Or if you are inside you have that fan on and the window open!
• Add vinegar to get desired consistency, and a little salt, or you can use fruit fresh ( I found without salt or fruit fresh the top may sometimes have a grey color to it, fruit fresh or salt will take care of the discoloring)

I know this sounds funny but whatever you do don’t lean over the food processor when you take the cover off, it about makes you pass out! This stuff is strong!

I put it in small 1/2 pint jars and freeze.