Hmm, the reason I question, is because I have canned it before and it turned out amazing...
2 cups grated horseradish
1 cup vinegar
1/2 tsp course salt.
pureed and water bathed for 10 min.
The root I had was insanely hot to start, and the canned version was definitely milder, but it still had more than enough kick for most people.
Thoughts?
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