My mother used to purchase "horseradish jelly" from a small shop in Longwood, Florida in the late 80's. I venture to say it's a lot like red pepper jelly, except it's made with horseradish. It's not stinging to the palate like horseradish spread but is sweet like pepper jelly. We used to eat it over cream cheese with crackers. I would LOVE a recipe to make my own now that I'm no longer able to purchase it.
I haven't made that one, but I did just come across a recipe for it in Blue Ribbon Preserves by Linda Amendt (she has a lot of great old recipes in there). I saved it, and I'm hoping to make it this winter.
She makes it as a savory vinegar based jelly, and starts by infusing 3 cups white wine vinegar with 1 cup peeled and finely sliced horseradish. Bring it to a gentle simmer, then turn off the heat and let it sit for 24 hours, then strain, keeping the vinegar and discarding the horseradish. She's really finicky about it, and strains it 4 times through progressively finer things, finishing with a coffee filter. After all that, she only has 2 cups strained vinegar left because you lose a bit to cheesecloth and the other straining.
She then makes a jelly with the 2 cups horseradish vinegar, 2 cups white wine and 6 cups sugar, along with 2 pouches liquid pectin.
Personally, I don't like liquid pectin because of the added preservatives and it doesn't set well, and also it requires astronomical amounts of sugar. What I planned on doing is making the horseraddish viengar, and then using it in my recipe for savory herbal Jelly here: https://creativecanning.com/herb-jelly/
It uses less sugar, and boxed low sugar powdered pectin.
Anyhow, I hope that comes out similar to your mothers, and if not, let me know. With that much vinegar in there, the horseradish is basically picked, and you could probably grate it very finely and leave tiny bits in there as they do in pepper jellies.
Either way though, use white wine or champagne vinegar, not distilled white vinegar, as that's too darn harsh and won't taste great.
Would you comment on reusable lids (like Harvest Guard or Tattler)? I'm frustrated with the fail rate. Ok on tomato salsa and fruit juices but applesauce more than half the jars fail to properly seal. I used reusable because you remember when getting lids was almost impossible to find.
So I bought a big box to test, but I still somehow haven't put them through their paces because I have so darn many canning lids that I bought in bulk. Literally hundreds, so I wouldn't run out if/when there was a shortage. I really do need to get to working with those this winter, it's just so hard to teach an old dog new tricks...and even though I want to test them, I know those regular lids work so darn well...but I gotta get off my duff and get to it!
I 'd like to know how you get great looking Brussell sprouts. I'm in Norther WI. 100 MILES FRON LAKE SUPERIOR. Mine are always like marble size. Should I be Plastic using Plastic enclosres?.
We actually just plant them as seedlings about 3ish weeks before last frost in the spring, which for us is early to mid May. Then, I ignore them.
I know lots of people seem to have issues with them, and I can't grow broccoli worth a darn, but the brussels just grow without intervention. Sometimes the deer hop the fence into the garden and top them for me toward the end of the season, which I've read you're supposed to do to get them to plump up and stop growing tall...but unless the deer do it for me I never get to it.
We grow a hybrid variety that's popular around here, just because I got seedlings for them many years ago in one of my first gardens, and they grew so well I've never tried growing any other varieties. Usually I pick heirlooms, but man, these are so easy and they just grow, and knowing so many other people have trouble with brussels I never messed with it. They're called "Hestia" and lots of different companies sell their seeds.
OF ALL THE WBSITES ON PREPPING I HAVE SUBSCRIBED TO ....... YOUR THE BEST ....GOD BLESS .
Thanks so much Jim! I'm so glad it's helpful to you =)
My mother used to purchase "horseradish jelly" from a small shop in Longwood, Florida in the late 80's. I venture to say it's a lot like red pepper jelly, except it's made with horseradish. It's not stinging to the palate like horseradish spread but is sweet like pepper jelly. We used to eat it over cream cheese with crackers. I would LOVE a recipe to make my own now that I'm no longer able to purchase it.
I haven't made that one, but I did just come across a recipe for it in Blue Ribbon Preserves by Linda Amendt (she has a lot of great old recipes in there). I saved it, and I'm hoping to make it this winter.
She makes it as a savory vinegar based jelly, and starts by infusing 3 cups white wine vinegar with 1 cup peeled and finely sliced horseradish. Bring it to a gentle simmer, then turn off the heat and let it sit for 24 hours, then strain, keeping the vinegar and discarding the horseradish. She's really finicky about it, and strains it 4 times through progressively finer things, finishing with a coffee filter. After all that, she only has 2 cups strained vinegar left because you lose a bit to cheesecloth and the other straining.
She then makes a jelly with the 2 cups horseradish vinegar, 2 cups white wine and 6 cups sugar, along with 2 pouches liquid pectin.
Personally, I don't like liquid pectin because of the added preservatives and it doesn't set well, and also it requires astronomical amounts of sugar. What I planned on doing is making the horseraddish viengar, and then using it in my recipe for savory herbal Jelly here: https://creativecanning.com/herb-jelly/
It uses less sugar, and boxed low sugar powdered pectin.
Anyhow, I hope that comes out similar to your mothers, and if not, let me know. With that much vinegar in there, the horseradish is basically picked, and you could probably grate it very finely and leave tiny bits in there as they do in pepper jellies.
Either way though, use white wine or champagne vinegar, not distilled white vinegar, as that's too darn harsh and won't taste great.
Hope this helps!
Thank you!!! It sounds delicious either way... even if it's not the same as I remember. I will try it.
Would you comment on reusable lids (like Harvest Guard or Tattler)? I'm frustrated with the fail rate. Ok on tomato salsa and fruit juices but applesauce more than half the jars fail to properly seal. I used reusable because you remember when getting lids was almost impossible to find.
So I bought a big box to test, but I still somehow haven't put them through their paces because I have so darn many canning lids that I bought in bulk. Literally hundreds, so I wouldn't run out if/when there was a shortage. I really do need to get to working with those this winter, it's just so hard to teach an old dog new tricks...and even though I want to test them, I know those regular lids work so darn well...but I gotta get off my duff and get to it!
How about pickled garlic cloves?
Yup, got you covered here: https://practicalselfreliance.com/pickled-garlic/
Just learning about this newsletter. Thank you!
You're quite welcome!
I 'd like to know how you get great looking Brussell sprouts. I'm in Norther WI. 100 MILES FRON LAKE SUPERIOR. Mine are always like marble size. Should I be Plastic using Plastic enclosres?.
We actually just plant them as seedlings about 3ish weeks before last frost in the spring, which for us is early to mid May. Then, I ignore them.
I know lots of people seem to have issues with them, and I can't grow broccoli worth a darn, but the brussels just grow without intervention. Sometimes the deer hop the fence into the garden and top them for me toward the end of the season, which I've read you're supposed to do to get them to plump up and stop growing tall...but unless the deer do it for me I never get to it.
We grow a hybrid variety that's popular around here, just because I got seedlings for them many years ago in one of my first gardens, and they grew so well I've never tried growing any other varieties. Usually I pick heirlooms, but man, these are so easy and they just grow, and knowing so many other people have trouble with brussels I never messed with it. They're called "Hestia" and lots of different companies sell their seeds.