Michigan State University Extension
Preserving Food Safely - 01600032
10/13/97

PICKLED HORSERADISH SAUCE 2 cups (3/4 lb.) freshly grated horseradish 1 cup white vinegar (5% acidity)

1/2 tsp. canning or pickling salt                           
1/4 tsp. powdered ascorbic acid                             

     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.   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  (see  directions  below  for
sterilizing jars)  leaving  1/4-inch   headspace.  Seal jars
tightly and store in a refrigerator.                        

    To sterilize empty jars, put  them right  side up on the
rack  in a  boiling-water canner.  Fill  the canner and jars
with hot (not boiling) water to 1 inch above the tops of the
jars.  Boil 10 minutes at  altitudes  of less  than 1000 ft.
At  higher  elevations, boil 1  additional  minute  for each
additional 1000 ft. elevation.  Remove  and drain sterilized
jars one at a time.                                         

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