How To Preserve Horseradish
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “How to preserve horseradish?”, and discuss the different methods of preserving horseradish and the potential implications of preserving horseradish.
How To Preserve Horseradish
You can preserve horseradish by freezing them as it really works well, canning it by making a paste, and pickling it. Preserving horseradish is of great importance as it acts as an amazing condiment in the kitchen. It adds to the flavor and enhances the taste of the dish so prepared.
Historic areas of U.S production include Illinois, Wisconsin, California (northern), Oregon and New Jersey, wh annually. Northere 3,500 to 4,000 acres are harvested temperate regions of the United States are found to be more suitable for production of horseradish and can often grow wild in areas with high soil moisture. Illinois being the highest producer of horseradish in the U.S supplies over 50% of American demand, with the majority of them being processed for the commercial condiment industry (1).
Freezing Horseradish
Freezing horseradish is one of the ways to preserve it and it works really well. Freezing is a popular method for extending shelf-life of a product and it influences composition and activity of plants (6). It is one of the easiest ways to solve the problem of storage and spoilage. Small chunks of cut horseradish roots can be frozen and stored in a freezer for up to six months, and then ground for use as needed. Prepared horseradish is most often preserved in vinegar and salt, but it is also available containing numerous other ingredients, such as mustard or mayonnaise-based spreads (3). Freezing horseradish involves the following steps:
Step 1: Peel the skin off the horseradish using a sharp paring knife.
Step 2: Grate the horseradish with a fine cheese or vegetable grater.
Step 3: Line a cookie sheet with wax paper.
Step 4: Scoop the horseradish up with a tablespoon and place it on the cookie sheet in equal piles.
Step 5: Freeze the tray of horseradish piles overnight.
Step 6: Remove the frozen horseradish piles from the cookie sheet. Put them in a freezer bag and return them to the freezer.
In a study, among preservation methods studied, freezing at -20°C (-4°F) could retain more antioxidant capacity of horseradish than freeze-drying and microwave-vacuum-dried (6).
Another alternative to freezing horseradish is by following these steps (5):
Step 1: Peel and grate the horseradish using a sharp knife and vegetable grater. Grate 2 cups of horseradish.
Step 2: Add 1/2 cup of vinegar to the horseradish. White vinegar is fine but rice or apple cider also works.
Step 3: Add a bit of salt to the horseradish. The amount depends on your personal taste. Start with 1/2 tsp.
Step 4: Pour the mixture into clean, glass jars with tight sealing lids. Store in the fridge.
Lemon juice can be used as an alternative to vinegar when preserving horseradish.
Pickled Horseradish Sauce (aka Horseradish Relish or Prepared Horseradish) (3)
- 2 cups (3/4 pound) freshly grated horseradish
- 1 cup white vinegar (5%)
- 1/2 teaspoon canning or pickling salt
- 1/4 teaspoon powdered ascorbic acid
Yield: About two half-pints
Procedure:
The pungency of fresh horseradish fades within one to two months, even when refrigerated. Therefore the steps involved are as follows:
- Make only small quantities of the pickle at a time.
- First, start with clean counters and utensils.
- Wash hands for 20 seconds and dry with a single-use paper towel.
- Wash and scrub horseradish roots thoroughly with a clean vegetable brush.
- Peel off the brown outer skin of the horseradish.
- The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder.
- Combine ingredients and fill them into sterile jars, leaving 1/4-inch headspace.
- Seal jars tightly and store them in a refrigerator.
The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time (3).
Horseradish roots are still used for pickling pears in some parts of Albania, and horseradish-infused pickled pears can store safely for 6 to 8 months, with the pickled pear juice used as a hangover remedy (4).
Canning of horseradish
Canning is another such method used for the preservation of horseradish as it is done for carrots. This enables storage of the horseradish for a longer period of time. The canned horseradish can be incorporated in various delicacies.
The first objective in the process of canning is to preserve foods against spoilage. The second purpose is the preservation of food nutrients, and a third purpose is to retain natural food flavors and texture as far as is possible (2).
The quality of vegetable products depends on many factors, the main of which are: adherence to technological work in the preparation of raw materials for processing: the composition of spices added to the product: the order and mode of transition of technological processes compliance: the type of container in which the finished product is placed, its condition and the quality of preparation. Also, in order to obtain a high-quality processed product, the raw materials must have the same degree of maturity, color and size. Natural canned vegetables preserve the taste and aroma of vegetables, especially vitamins. These cans (in liquid form) contain 10-20 mg% of vitamin C, especially in green peas and 25-30 mg% in cauliflower (7).
There are various tools required to can the horseradish. Tools required in the process are as follows:
- Spade
- Scratcher or scrub brush
- Potato peeler
- Knife
- Spatula
- Small jars
- Bullet, ninja, or some grinding tool
- Horseradish root
- White distilled vinegar
The steps that need to be followed in order to can the horseradish are as follows:
- Cut off the top of the horseradish plant.
- Wash the root in clear water, scrubbing it with a scratcher or scrub brush.
- After peeling the root, cut them into small chunks. At this point, one will find that the root gets starting to get pungent.
- Blend the horseradish using a blender.
- Add a couple of inches of vinegar to the bottom of the grinding instrument and then add the root.
- If it is too runny add more root, if it is too dry add more vinegar.
- Be careful to be stingy with the vinegar, as it can always be added if more is needed.
- Fill the jars, leaving about 1/2 inch headspace.
- Put the lids on, but do not tighten them down.
- Place the so processed horseradish in the freezer or in a dark, cold place.
- After they are fully frozen, tighten down the lid.
- These travel well and refreeze without loss of flavor or quality.
- While traveling, place the jars in a vacuum bag, primarily to be sure they don’t get water in them from the cooler.
Now, horseradish is ready to be used for the whole season in various food made.
Other FAQs about Radish that you may be interested in.;
What can I substitute for horseradish?
Conclusion
In this brief guide, we answered the question “How to preserve horseradish?”, and discussed the different methods of preserving horseradish and the potential implications of preserving horseradish.
If you have any questions or comments please let us know.
Citations
- Guragain, Mukesh. Hot air drying of horseradish: empirical drying kinetic modeling and physical quality characteristics of dried horseradish. Diss. University of Wisconsin–Stout, 2018.
- McPheters, Martha. Home canning of vegetables. Oklahoma Cooperative Extension Service, 1944.
- Albrecht, Julie A. EC92-443 Let’s Preserve: Fermented and Pickled Foods. 1992. University of Nebraska – Lincoln University of Nebraska – Lincoln.
- Walters, Stuart Alan. Horseradish: A Neglected and Underutilized Plant Species for Improving Human Health. Horticulturae, 2021, 7, 167.
- Marquesen, S. Preserving your horseradish harvest. 2021. Penn State University.
- Tomsone, Lolita, et al. Influence of technological processes on the phenol content and antioxidant properties of horseradish roots (Armoracia rusticana L.). 2nd International conference on Nutrition and Food Sciences, IPCBEE. Vol. 53. 2013.
- Sattarova, Barnokhon, and Juraev Saidmakhammadjon. Factors affecting the quality of vegetable products and canned vegetables. Inn Technol Method Res J, 2022, 3, 14-19.
