primal1
Assistant Cook
Hello everybody
I am new here because I need advice from experienced canners.
I have recently discovered that the horseradish I grow and process for my own consumption is in demand. I had never even thought to package it for retail sales but this opportunity has even caused me to increase my harvest potential for next year.
So, my problem now is processing to meet retail standards however horseradish should not be processed the way current standards require(no heat).
I checked the USDA website and the current home canning method is infact place prepared horseradish in sterilized jars with vinegar solution and seal with sterilized lids.. thats it, besides refrigerate for upto to 2 months.
The problem arises with stores wanting the canning lids to be sealed the way other preserves are. I'd like to know if there is some way I can get the mason jars to seal 'properly'.
Thanks very much for any advice!
Ken
I am new here because I need advice from experienced canners.
I have recently discovered that the horseradish I grow and process for my own consumption is in demand. I had never even thought to package it for retail sales but this opportunity has even caused me to increase my harvest potential for next year.
So, my problem now is processing to meet retail standards however horseradish should not be processed the way current standards require(no heat).
I checked the USDA website and the current home canning method is infact place prepared horseradish in sterilized jars with vinegar solution and seal with sterilized lids.. thats it, besides refrigerate for upto to 2 months.
The problem arises with stores wanting the canning lids to be sealed the way other preserves are. I'd like to know if there is some way I can get the mason jars to seal 'properly'.
Thanks very much for any advice!
Ken