Page 1 of 1

Is it OK to can Horseradish/pickled beets relish?

Posted: Fri Jul 16, 2010 4:09 pm
by shadowsmom
My MIL used to make a Horseradish/pickled beets relish that was really good. She never canned it, only put it in the fridge for immediate use. I've been doing the same, but I'm wondering if it could be safely canned. I can add extra vinegar without jeopardizing the flavor of the relish.

Thoughts? I always end up throwing some away and would really like to enjoy it in January.

Posted: Fri Jul 16, 2010 6:32 pm
by LindsayArthurRTR
You could try water bathing it, but you'll need to be vigilant about checking for signs of spoilage. You could pressure can it without worries. I would use the same amount of time used for beets. Or maybe search for a similar recipe online and use those instructions and cooking times.

Posted: Sat Jul 17, 2010 12:29 am
by LindsayArthurRTR
I found this recipe in one of my canning books:

Red Root Relish


4 cups peeled and diced cooked beets or 3 1/2 cups lightly packed shredded beets

4 shredded red cabbage
3 cups white vinegar
1 1/2 cups granulated sugar
1 cup finely chopped onion
1 cup finely chopped red bell pepper(seeds removed)
1TBSP horseradish
1TBSP salt

Prepare canner jars and lids. Here is a link that may be useful for that.
[url]https://southernfood.about.com/od/canning/qt/canning-jars.htm[/url]

In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and boil gently until the mixture is tender and heated through. About 20 minutes.

Ladle hot relish into hot jars. Leave 1/2 inch headspace. remove air bubbles and adjust head space back up to 1/2 inch by adding more relish if needed. WIPE RIMS of jars. Cover rims with lids and place bands to finger tip tight.

Place the jars in the canner ensuring that they are completely covered with water. Bring to a boil and maintain boil for 15 minutes.

Turn off heat, remove canner lid and wait for 5 minutes, then remove jars from canner. Cool and Store at room temperature.

I hope this one is close to the one your family used to make!!!

Happy Canning :()

Posted: Sat Jul 17, 2010 12:47 am
by shadowsmom
The Red Root Relish sounds good but it's different from the one she made. The recipe I'm using doesn't get heated, just combined together and put into the jars. I did find a similar recipe that could be canned - 20 minutes for pints. The reason I'm hesitant is that my MIL canned everything, but never canned the horseradish/beet relish.

I'm going to try it and if it's not a success I'll know why she didn't can it.(':lol:')