What other ingredients does your horseradish have in it? A citric acid and a preservative? Also how much acid is going into your jars? It may be helpful if you posted the entire recipe so all the ingredients and their amounts can be viewed. Freezing may be the better option...

canfan - Prepared horseradish label: horseradish root, water, vinegar, corn oil, salt, natural flavors - (no citric acid or preservative). I am not going to type out the recipe since it is the NCHFP "Tomato and Vegetable Juice Blend", with what I add - powdered garlic, citric acid for the tartness, and usually horseradish powder for flavoring since its bite goes away with processing. There is plenty of lemon juice too to get the pH of 3.7 after 24 hours.

What does it taste like Nancy? Is the taste so off it isn't worth canning as is? Burn the roof of your mouth off or just drain the sinuses?

I wouldn't worry too much about the oil although it isn't ideal. That issue could be solved by pressure canning it or freezing it. But if it is too horseradishy (sp?) then I would add more tomatoes to dilute it. If it tastes ok to you then can you pressure can it? The Shirley's Vegetable Juice Cocktail so many of us use is very similar but calls for PC@ 10 lbs. for 35 mins. That would solve any safety concerns.

Dave

The taste is delicious, hot, but not crying. For this botched batch the 1/4 cup of prepared horseradish in 28 cups of tomato juice is a hint, not a hot pepper sauce burn, and the bit of citric acid is just minimally tart to compliment the sweetness of the tomatoes. I use 1 1/2 cups onions and 1 1/4 cups bell pepper that get whizzed in the food processor, celery seed, lemon juice, garlic powder, horseradish powder, sugar, cayenne powder, citric acid, canning salt and freshly ground black pepper in 28 cups of Squeezo strained tomato juice (after about 34 cups sit in the refrigerator then the clear liquid is siphoned off and used for something else). As I said, it's pH is 3.7, and the heat level is about that of fresh salsa with habanero peppers.

My issue was the corn oil as I have no idea how much is in the prepared bottled horseradish, and assume it is very little. I've already canned it in BWB but those jars will sit in the freezer for another time, and long after I process another bushel of tomatoes today and use powdered horseradish as per my recipe.

BTW, Shirley's Cocktail is quite bland for Bloody Mary Mix, which is what I end up with and I don't have to PC it.

Nancy

<the heat level is about that of fresh salsa with habanero peppers.>

Whoa! Yeah I can see how it would be milder. Too hot for these old taste buds. :)

But I'd agree that the oil issue is probably minimal.

Dave