If you like the hottest possible horseradish, grate (I recommend outside to avoid fumes in the house.) and wait 3 minutes then add vinegar.

Vinegar stabilizes the hotness but at 3 minutes it's at the maximum.

I peel and wash then grate horseradish outside on the patio, wait, add vinegar and then freeze in small containers. It keeps beautifully. All I have to do is take a jar out, thaw in the fridge and it's ready to use.

Roots will also keep well in the crisper in the fridge. I wrap in a damp paper towel. Avoid exposure to light; it will turn the root green.

Dig in the late fall when the leaves have died down but before the first big frost. (I'll be digging mine next week.)

Carol

Unfortunately, horseradish will lose most all of its 'character' if its even attempted to be home canned. Its usually fresh made and refrigerated. I do not know of any brand other than bland ones as sauces that have stuff added to make them shelf stable. I dig up a root or two every December, clean it of all dirt and discolortion and chop it up in a blender. Careful, keep your nose out of there!! Here in Z6 the ground doesn't freeze hard until late December/January. I add a small amount of water and a dash of salt or vinegar, but only ONE or the other, as both salt and vinegar together tend to break it down faster. Thats the main reason you only see commercially prepared in the refrigerator section of supermarkets, and they have water added only. It darkens from cream color to a light tan color after a month of storage. After a month, its strength is less, but still good. after two months, its usually milder still. Three months in the fridge and its almost meant for baby food (almost!). I almost lost all of mine three years ago, when I added a bit of iron to the soil around it. It has just this year produced about 8 big crowns. One time, I bought a chunk of fresh at an organic market. Its root size was as big as my wrist! Mine never gets that big, but it is a lot less invasive compared to some plantings. You could dry it as solid slices and then grind it in a blender into a powder, but once it at that level, its very irritating, and loses it 'punch' right off. The stronger radish powder is Wasabi, most are a blend, and lack true wasbi roots, but they all have a similar flavor that can still bring tears to your eyes and nose.

Thanks to readinglady for the comments about freezing the horseradish. I grew it for the first time this year and preserved it in the freezer in my 4 oz canning jars according to the method you listed. It is a beautiful, tasty thing. The 4 oz jars are perfect, and as you mentioned, I just take out a jar from the freezer when i use up the last one. So good!

I also have frozen it the last couple years and it does work very well. I only have 4 of the 4 oz. jars so I had to use a few 1/2 pint jars as well. I need to buy more of the 4 oz. jars before this fall because we don't use it as often as needed to use up 1/2 pint before it looses it's kick and freshness.

I don't grate mine, I cut it up into 1" or so cubes then put about 2/3 cup into a small food processor with a dash or 2 of salt and sugar, and then pulse until well chopped. Wait for 1-3 minutes depending on how hot I want it and then add just enough vinegar to get the consistency I want and pulse until well mixed. After I spoon it into the jar I add some vinegar if the liquid does not cover the top of the chopped HR.

What do you guys use your horseradish for? I've never had any fresh but have access to it. I enjoy the heat/flavor in dips and sauces for beef roast but was curious how others might use it. Lori

Horseradish Hummus, Horseradish Lemon Yogurt dip, Horseradish in Won tons with cream cheese

Nancy...the horseradish in won tons sounds really good. I will have to try it next time I cook Chinese. Not so sure about the lemon yogurt dip though?

We use it a lot in cocktail sauce with shrimp or fish. On roast beef or the rare times we spring for a standing rib roast. Use it on roast beef sandwiches or tenderloins. Also good on grilled pork loin or tenderloin. I usually give about 1/2 of what I process away.