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Jackie Clay

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

Sunday, August 18th, 2013

Teriyaki sauce recipe and canning horseradish

I have 2 questions. I was wondering if you had a teriyaki sauce recipe you could can? Also, looking to can horseradish. Is there any good way to do this?

A fellow Minnesotan

Sorry, but I don’t have a teriyaki sauce recipe to can. Do any readers have a recipe for us?

As for the horseradish, you can grate the peeled, washed roots and mix with vinegar and salt, put in a sterile ½-pint jar and refrigerate. It keeps for a long time there. But there isn’t a way to can it that I know of. Even store-bought horseradish is in the refrigerated section of the store. To make your horseradish, grate enough horseradish to make 1 cup. Mix with ½ cup white vinegar and ¼ tsp. salt, pack in the jars, put a lid on it, and screw down the ring. Refrigerate immediately. If you want a hotter horseradish, grate it and refrigerate for an hour then add the salt and vinegar as the vinegar often stops the “hot” from developing. — Jackie

Wild foods

Do you have in print or can you recommend a book on recognizing wild berries that are edible? I read about all these wild foods people go out a pick but can’t see the pictures well enough to feel safe in picking and eating from the wild. We have a large spread of what looks like small blueberry bushes (leaves) but I don’t know what they are. They grow rampant but are wiry looking and only about 2-3 feet tall. Any ideas?

Sharon King
Denham Springs, Louisiana

A couple of good books on wild berries are available through Amazon, among other places. They are: Edible Wild Plants: A Field Guide to Over 200 Natural Foods by Elias and Dykeman and Wild Berries and Fruits Guide of Indiana Kentucky and Ohio by Terresa Marrone. The latter covers berries that are common in a much wider range than those three states. Ask a few old-timers in your area or go to your local extension office. They should be able to easily tell you what you have. — Jackie

2 Responses to “Q and A: Teriyaki sauce recipe, canning horseradish, and wild foods”

  1. Barb Mundorff Says:

    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.

  2. mary ann Says:

    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.

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