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?