Q and A: Teriyaki sauce recipe, canning horseradish, and wild foods — 2 Comments

  1. Hi Jackie and Fellow Minnesotan, My mother and father in law taught me to make my big batch of horseradish and then freeze it in small jars. It stays really zippy.

  2. Dear Jackie;

    I have canned horseradish, with mixed success.

    I love to add a good quantity of grated horseradish when I make pickle relish, and pickled onions. It adds a lot of flavor, and a little heat. I just add it to taste.

    I make a great big batch of grated horseradish with just vinegar and a little salt, like I would for the table. I water bath it for 5 minutes. It tastes wonderful, but it does lose a lot of it’s heat. Not all, it still has a nice burn, but it won’t hurt your mouth. My daughter’s little family loves it with roasts, and can finish off a 1/4 pt jar in one meal.

    2 or 3 years ago, I made horseradish jam. I don’t know what recipe I used, whatever it was, I didn’t follow it, according to my notes. This was a qualified success – for me, it was too thick, and too sweet. I add it to the sauce for my meat loaf, or as is, just heating it to thin it down, and serving with the meal.

    Horseradish Jam

    2 c grated horseradish
    5 chopped jalapenos
    2 chopped cayenne peppers, or other hot red peper
    3 medium onions, chopped
    3 c sugar (I would reduce that by half)
    1 c cider vinegar
    8 ou liquid pectin.

    Mix everything but the pectin in a saucepan. Bring to a boil over high. Immediately stir pectin in, and bring to a rolling boil. Remove from heat and put in sterilized 1/4 or 1/2 pint jars, leaving 1/2 inch head space. Water bath can for 5 minutes.

    These are not tested and approved recipes. All I can say is that I never have any problems with it. lol, this reminds me that I could use more horseradish, and more pickled onions.