Today we’re sharing about harvesting and canning horseradish. If you aren’t already growing horseradish, you will want to start after reading all the amazing benefits of this delicious root.
What is horseradish?
Horseradish is a perennial plant in the brassica family. It is a root vegetable used as a spice and prepared as a condiment. Horseradish is known for its pungent taste and odor. It has been used worldwide for thousands of years as a condiment but also for medicinal purposes. The horseradish root contains multiple compounds that may provide health benefits such as antibacterial and anticancer effects.
It’s that time of year where we harvest horseradish. The best time to harvest horseradish is after your first hard frost. At this time, the green leaves on the plant will begin to turn yellow, wilt or die. This is your sign that the horseradish is ready to be harvested. Horseradish tends to develop strong and deep roots. In our garden, we have had horseradish develop roots that are 3-4 feet long. Therefore, digging up this root to harvest can be a bit challenging. You carefully dig up the area around the root to help loosen the root and pull it from the ground. The root is the only part you use on the plant. You can discard the leaves or add them to your compost pile.
How to preserve horseradish for future use?
Figuring out what to do with horseradish can be challenging for some. However, it is really quite easy to grow, harvest and preserve horseradish for use throughout the upcoming year. One way you can preserve it is to puree it and freeze it into small cubes that you add to dishes. The best way we have found to preserve it is by canning it. We really enjoy having it this way because we can still add it to all of our dishes but can also use it as a condiment. One of our favorite things is to mix up some horseradish with sour cream and use this as a condiment for steak, venison, elk, buffalo or any other red meat. You can also mix horseradish with mayonnaise and use it as a condiment for sandwiches.
- 1 cup sugar
- 1 tbsp kosher or pickling salt
- 2 cups white vinegar
- 7 cups lightly packed, shredded horseradish root
Prepare 4 half pint or 8 1/4 pint jars.
In a saucepan, combine sugar, salt and vinegar.
Bring to a boil over medium high heat, stirring often until sugar and salt are dissolved.
Add horseradish and return to a boil, stirring occasionally to immerse horseradish in liquid. Remove from heat.
Pack hot horseradish and liquid into hot jars, leaving 1/2 inch headspace by adding the hot liquid. Remove air bubbles and adjust headspace as necessary. Wipe rim and add hot lid and rings. Tighten finger tight.
Place jars in water bath canner and return water to a boil. Process for 10 minutes. Remove jars and set on dishtowel overnight. Check lids the next day and refrigerate any jars that have not sealed or reprocess the jars again.
Horseradish root should be firm. You will need 3lbs of whole root to get 7 cups of shredded horseradish.
We’d love to hear what you think about the recipe. Please let us know if you grow horseradish and how you use or preserve it for future use. We love the opportunity to share our knowledge and the knowledge of others in this space. Let us know in the comments below all your horseradish ideas. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.