Gardening, canning, pickling and everything related
-
RON PARRISH said in Gardening, canning, pickling and everything related:
calldoctoday
Dug the horse radish up last night. Will be processing tonight!Does processing involve chopping and grinding? If so, is it like some peppers or onions with a lot of aromatics and watering eyes?
processhead
YES! And if you get your face over top of processer when you take lid off it feels like your eyes are melting and can’t see for a bit. Have to be very careful -
calldoctoday
Dug the horse radish up last night. Will be processing tonight!RON PARRISH fresh homemade horse radish is the best! The first time we made it we did it in our kitchen! Big mistake!!! I couldn’t see a thing. My nose and eyes were running like a faucet! It was amazing once we were done though
-
RON PARRISH fresh homemade horse radish is the best! The first time we made it we did it in our kitchen! Big mistake!!! I couldn’t see a thing. My nose and eyes were running like a faucet! It was amazing once we were done though
ND Mike
I did the same thing! Probably why my wife issued a warning when she saw me digging it last night! LOL! -
ND Mike
I did the same thing! Probably why my wife issued a warning when she saw me digging it last night! LOL!RON PARRISH hahahaha! My wife was wearing goggles to protect her eyes! I wasn’t that smart!!!
-
calldoctoday
Dug the horse radish up last night. Will be processing tonight!RON PARRISH said in Gardening, canning, pickling and everything related:
calldoctoday
Dug the horse radish up last night. Will be processing tonight!Nice looking roots, might need a respirator if they are potent
-
RON PARRISH said in Gardening, canning, pickling and everything related:
calldoctoday
Dug the horse radish up last night. Will be processing tonight!Nice looking roots, might need a respirator if they are potent
YooperDog Very nice looking roots. Let us know how it goes.
-
RON PARRISH said in Gardening, canning, pickling and everything related:
calldoctoday
Dug the horse radish up last night. Will be processing tonight!Nice looking roots, might need a respirator if they are potent
YooperDog you will be crying in your beer tonight lol
-
craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though! -
craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH tough work but so worth it in the end!
-
ND Mike said in Gardening, canning, pickling and everything related:
Finally was able to make some jelly. I have had these in the freezer for 2 years. 12 half pints of chokecherry jelly and 7 pints of chokecherry syrup. Still have about 4 gallons of chokecherries left and 2 gallons of sand plums. Just ran out of time today.
That’s quite a bit of work. We have chokecherry trees and sand plums all over the place around here. We used to make wine and jam out of them, some good stuff, but a lot of work.
-
YooperDog it is a lot of work! The whole time I’m doing it I just think how good the jelly is on toast!!!
-
craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH Chemical warfare at its best!!! Well done
-
craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH can you share your canning method on that. Im getting ready to harvest some
-
RON PARRISH can you share your canning method on that. Im getting ready to harvest some
GWG8541 I have used a few different ways but the way I do it now I like the best. I cut the roots in to chunks after peeling and put them in a blender. I then run blender to get roots chopped up and then shut it off and let it sit for about 5 minutes to let chemical reaction happen. I then ad vinegar to it and blend to consistancy that you like. I like mine fairly thick so I don’t add any more than needed. I only make it in small batches so it doesn’t lose it’s heat before I use it
-
GWG8541 I have used a few different ways but the way I do it now I like the best. I cut the roots in to chunks after peeling and put them in a blender. I then run blender to get roots chopped up and then shut it off and let it sit for about 5 minutes to let chemical reaction happen. I then ad vinegar to it and blend to consistancy that you like. I like mine fairly thick so I don’t add any more than needed. I only make it in small batches so it doesn’t lose it’s heat before I use it
-
craigrice
Finished the horse radish last night and shed many tears. Well worth it though!RON PARRISH That’s great looking horseradish. I’ve been told the longer you let it set after grinding and before b adding vinegar, the hotter it gets. I only have one half pint left. Probably better get some done.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
