If you've landed on this blog by mistake, please follow this link:


Please update your bookmarks and the links on your sites.

Join our forum at:

Saturday, April 11, 2009

Hourseradish from Field to Table

April 11, 2009 - "Horseradish from Field to Table" By Joseph Parish. Horseradish is cultivated for its dense, fleshy white, hard root. When ready for processing it displays a coarse yellowish-brown skin with a pale fleshy body. This member of the mustard family matures to about twelve inches long and is shaped somewhat as a carrot. The roots are usually absent of the characteristic pungent bite and aroma until the contained oil is released by grating and it then easily brings forth tears to ones eyes. When horseradish is prepared fresh from the root it has a much sharper zest than its commercially prepared cousin. Click here


  1. I am going to copy the canning recipe for horseradish.My husband has never tried it and I believe he will love it, if I make it:)

    Thanks for a great canning tip and informative post!


Blog Archive

James Talmage Stevens

James Talmage Stevens
Delaware Preppers Network Est. Jan 17, 2009 All contributed articles owned and protected by their respective authors and protected by their copyright. Delaware Preppers Network is a trademark protected by American Preppers Network Inc. All rights reserved. No content or articles may be reproduced without explicit written permission.