It's not about undermining companies and their modern and sometimes poor practices.. though i do understand what you are saying take sauerkraut as an example, all processed sauerkraut on the market today is poor quality compared with the stuff you buy in a bucket at a good delicatessen.
My horseradish is the same, an old world product, vinegar and horseradish, thats it, no unnecessary salt or anything else.. and prepared properly it lasts in the fridge as long as any other horseradish on the market.
I have started searching online for Canadian requirements but of course it takes time, i was hoping there would be Canadian canners on this forum to guide me through the process to becoming a legal producer while at the same time not sacrificing the quality of my product. I do have access to an up to code kitchen where i process, the main issue is still sealing the jars without heating the horseradish.. one woman suggested using the jars that 'wire hinge' closed and then label across the lid and bottle to prove it was never reopened after it was packaged..
Thanks for the link though:)