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
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?
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