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Post by woolybear on Oct 25, 2018 22:38:53 GMT
Just made a jar of horseradish how long will it keep in the frig? I know the stuff I buy will keep at least a year (that's how long it lasts until we finish eating it) When I was looking how to make it the articles said it only lasted a few months.
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Post by feather on Oct 25, 2018 22:51:25 GMT
I usually make two containers, about 12 oz each, and I put one in refrigerator to use and another in the freezer. The one in the freezer comes out just a hot and nice as the first one, once thawed.
Don't hold your head/nose over the food processor or blender when you do it. It's pretty harsh up front.
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Post by woolybear on Oct 26, 2018 3:42:23 GMT
Made a pint jar. Just a wee bit potent, caught my breath the one time. I used a food processor outside. I think it will be awesome mixed with some ketchup and steamed shrimp dipped into it lol.
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Post by paquebot on Oct 27, 2018 1:14:00 GMT
We've got 3 or 4 pints in the fridge from 6 or 7 years ago. Have to check now and then to add a little vinegar and keep it moist. One jar has been on the kitchen table since last winter. Still potent. Love it mixed with catsup for shrimp sauce.
Martin
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Post by feather on Oct 27, 2018 16:29:06 GMT
Another root is ginger. Scrape the skin off with a spoon unless it is really young and the skin is thin. Process it in the food processor just like the horseradish, except, add white wine or sherry to help preserve it. Keep that in the refrigerator for chinese garlic/ginger sauce, for sushi, or for curries. It lasts most of a year that way.
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