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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
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2 comments:

  1. Humble wifeApril 13, 2009 at 12:57 AM

    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!

    ReplyDelete
  2. SurvivalistApril 13, 2009 at 6:35 AM

    Glad to be of help :)

    ReplyDelete

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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.