Horseradish is a pungent condiment used with meats and fish and added to sauces such as seafood sauce and spicy catsup. It’s a member of the mustard family. The two most common varieties are New Bohemia and Maliner Kren.
Horseradish needs a climate where the fall and winter are fairly cold. The stout taproots don’t develop until cold weather has encouraged the plant to begin to store starch. The best roots are those that have endured several frosts.
To harvest, loosen the soil with a spade or fork and then lift the roots by hand. Remove the tops and side shoots. Since horseradish tends to take over the garden, it’s important to dig all the root at harvest time.
The roots can be stored in moist sand or sawdust in a cool dark cellar, or buried in outdoor pits. The root may also be mulched heavily and left in the ground for use over the winter. The harvested roots can also be stored, sand and all, in a plastic bag and stored in the refrigerator.
You can’t successfully can horseradish sauce at home for shelf-stable storage. The volatile oils in horseradish that give it its kick are destroyed by heat. You can however make horseradish sauce for cold storage — either refrigerator or freezer.
So in doing my research I found out that freshly ground horseradish has a 5.35 pH which is amazingly very low in acidity for something that feels like it could take out your nose hairs when eaten in too large of a quantity. Also vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. In addition as processed horseradish ages, it browns and loses potency. Horseradish that remains unrefrigerated gradually loses flavor. So this particular root will require a lot of acidity to bring that pH number into the safe zone and maybe only doing a few jar for neighbors and letting them know to eat them as it will loose potency will be a good way to can them up.
I have been getting quite a few requests for Horseradish and have only found that there were a few recipes that said, “add vinegar, pack jars, and stash in the refrigerator”. That really bugged me since we pickle so many things that I wasn’t sure the exact reasoning for “frig only”.
Preserving and using horseradish
Source: OSU Master Food Preserver Program
Want to learn more about this topic? Explore more resources from OSU Extension:
Preserved foods on display at the Oregon State Fair. Credit: Chris Branam
3 Ways to Store Horseradish Root So You Can Enjoy All Year Long
FAQ
Why can’t you can horseradish?
How do you preserve homemade horseradish?
Why is horseradish bad for you?
How long does canned horseradish last?
What happens if you eat a horseradish root?
“It’s funny— if you take a bite straight from a horseradish root, the first bite or two will be a lot milder, but as you begin to chew, more of its cells are crushed and the oils within the cells are released,” McMillin says. “After a few chews, your sinuses get hit with that familiar tingly feeling.
Are radish leaves safe to eat?
Radish leaves are safe to eat and actually quite nutritious. Radish leaves are a good source of vitamins A, C, and K, as well as calcium, potassium, and magnesium. They can be enjoyed cooked or raw in salads. When cooking radish leaves, it’s best to lightly steam them to preserve their nutrients. Be sure to wash the leaves thoroughly before eating to remove any dirt or debris. Radish leaves can be a healthy addition to your diet, so enjoy them often!
Can you eat unrefrigerated horseradish?
Horseradish that remains unrefrigerated gradually loses flavor. So this particular root will require a lot of acidity to bring that pH number into the safe zone and maybe only doing a few jar for neighbors and letting them know to eat them as it will loose potency will be a good way to can them up.
Does horseradish lose flavor if left unrefrigerated?
Also vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. In addition as processed horseradish ages, it browns and loses potency. Horseradish that remains unrefrigerated gradually loses flavor.