Originally Posted by Farmer Jon
I love horseradish but have never made any before. I know I have to run it through the grinder outside but then what??
The one thing to be aware of with horseradish is that, after grinding, it releases an enzyme that creates the heat. Kind of the plant's own natural defense. The finer that you grind it, the hotter it will get. At some point, you will need to add vinegar to preserve it. However, the vinegar will also stop the enzyme from doing its thing, so don't add it right away.
All of this gives you some control over the heat level. So if you like horseradish fairly hot, grind it and let it sit in the blender or food processor for a half hour or so before adding the vinegar. If you like it mild, aim for about 15 minutes.
Horseradish doesn't keep for a long time, and you can't can it for room temperature storage, since the heat from the canning process destroys the flavor. So just keep the jars in the fridge and try to use within 3 months.