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Old 09-02-2013, 01:30 PM   #1
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Horseradish

I planted horseradish 6 years ago. Have never gotten around to digging it. Boy, does it spread! Plan to grind it outside with wind at my back. How do I process it?

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Old 09-02-2013, 01:33 PM   #2
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My dad would grind it in the food processor or blender with some vinegar. It practically knocked him out every year, but he felt it was worth it! Then he jarred and refrigerated or froze it.

Wish I had some. Dad would dig these huge roots on his farm properties that had been around forever.
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Old 09-02-2013, 03:21 PM   #3
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I have contemplated freezing it. Would prefer to can it if possible. A friend gave me the roots and she has since moved away. I want to send her some. Can't mail the roots as she lives in a condo. Grinding indoors is not a good idea! LOL
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Old 09-02-2013, 03:54 PM   #4
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I have contemplated freezing it. Would prefer to can it if possible. A friend gave me the roots and she has since moved away. I want to send her some. Can't mail the roots as she lives in a condo. Grinding indoors is not a good idea! LOL
You can make horseradish sauce and can that; do the grinding outside. You can also put the roots in a box of sand, like carrots and potatoes, to store all winter and use fresh.

I'm not sure why you can't mail the roots to a condo. Just wrap them in paper towels, put them in freezer bags and mail in one of those one-price mailer boxes from the post office.
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Old 09-02-2013, 04:16 PM   #5
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There is no outdoor space for her to grind it. As you know, grinding horseradish is best done outside, unless one has masochistic tendencies!
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Old 09-02-2013, 04:44 PM   #6
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We used to grind it in the spring and cover it with white vinegar.

The old roots are tough and woody, try to stick with young tender roots.

I think everyone should make it once to understand the work involved.

Then you don't mind buying it in the store for a buck and a half a bottle!
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Old 09-02-2013, 05:02 PM   #7
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We used to grind it in the spring and cover it with white vinegar.

The old roots are tough and woody, try to stick with young tender roots.

I think everyone should make it once to understand the work involved.

Then you don't mind buying it in the store for a buck and a half a bottle!
But, the joy of making one's own supersedes the anguish and burned out sinuses! LOL! I just plain love going to the basement and seeing all the canned goods waiting for the cold winter.
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Old 09-02-2013, 05:06 PM   #8
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But, the joy of making one's own supersedes the anguish and burned out sinuses! LOL! I just plain love going to the basement and seeing all the canned goods waiting for the cold winter.
This is a nice variation on the plain bottled horseradish, it was always on the table for holidays and big family dinners.

Polish Horseradish with Beets Recipe - Recipe for Polish Horseradish with Beets or Cwikla
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Old 09-02-2013, 05:52 PM   #9
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There is no outdoor space for her to grind it. As you know, grinding horseradish is best done outside, unless one has masochistic tendencies!
I and 17 other people ground fresh horseradish indoors for a culinary-school class, to make bechamel with horseradish (sauce Albert). Granted, it was a large room, but I didn't think it was much worse than chopping onions. In fact, the day the 18 of us chopped onions, someone in the hall thought there was a gas leak
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Old 09-02-2013, 06:03 PM   #10
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There is no outdoor space for her to grind it. As you know, grinding horseradish is best done outside, unless one has masochistic tendencies!

My experience was feeling masochistic tendencies even when grinding it outside. I know I have made it more than once, so the initial experience did not put me off from ever making it again, but I thought my sinuses would never be the same!
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