Howdy and hope this helps those wanting to grind their own roots..... Last year I was asked a few questions and I hope this helps.....
Tops were replanted at the time of harvest with composted chix manure turned in.....
I dug the roots, rinsed and threw in a tub to process.... I did all this outside because of the dirt.....
Bypass clippers work very well.... tool of choice..... the roots are really tough.....
After the clipping, into another tub for another rinse and scrub....
After the scrub, into a colander for another rinse......
then into a bowl for processing and I rinsed them again..... each step also included a culling of old, punky, woody roots and other stuff not wanted in the final product.....
I do not peel the roots... Young roots do not have the "tough hide" that older roots do...... and peeling is a PITA.....
Into the food processor thru the chute while the blade is turning.... continued feeding until enough chopped root was in the bowl.... kept scraping the sides down... Added about 3 ounces of water to continue the chop.....
Let rest for 20 minutes.... the rest is necessary to build heat..... the longer the rest, the more heat..... Then added vinegar to stop the build of heat and pickle the roots for long term storage.... I found somewhere around 20-30 minutes adequate for HR to not knock you down.... others may find that mild.... I also added 1/4 tsp kosher salt to the processor.....
The amount of vinegar added was enough to get the mix to "churn" freely and be medium wet....(edit... usually about 1 cup of vinegar or more)... I do not add sugar as some recipes call for.... the acidic vinegar has a nice tang to it...
Mix for several minutes to get a smooth mix..... Texture is what it is all about.... kind of smooth but not like creamed HR.... Refrigerated, and with plenty of vinegar added, this will keep for a long time.... I have had it in the refer for 2 years, no problem...... That was when I ground all of it at one sitting......
This year I ground 8 jars worth..... 4 for neighbors and friends and 4 for me..... We use HR in darn near everything.... sandwich spreads, meatloaf, macaroni salads, cocktail sauce, bloody Mary's.... oh yeah, on beef too....
The remaining roots, that were washed and cut, were put in 3 vac bags (Lisa B's bags) and put in the freezer...... 5#'s worth..... this spring it will be easy to grind more if I run out or need to pay back a favor.......
Fresh HR is more better that store bought..... but you knew that..... you might even like it if you tried it....
Thanks for looking and hope I helped someone that wants a great condiment to grow/make.....
Dave
Tops were replanted at the time of harvest with composted chix manure turned in.....
I dug the roots, rinsed and threw in a tub to process.... I did all this outside because of the dirt.....
Bypass clippers work very well.... tool of choice..... the roots are really tough.....
After the clipping, into another tub for another rinse and scrub....
After the scrub, into a colander for another rinse......
then into a bowl for processing and I rinsed them again..... each step also included a culling of old, punky, woody roots and other stuff not wanted in the final product.....
I do not peel the roots... Young roots do not have the "tough hide" that older roots do...... and peeling is a PITA.....
Into the food processor thru the chute while the blade is turning.... continued feeding until enough chopped root was in the bowl.... kept scraping the sides down... Added about 3 ounces of water to continue the chop.....
Let rest for 20 minutes.... the rest is necessary to build heat..... the longer the rest, the more heat..... Then added vinegar to stop the build of heat and pickle the roots for long term storage.... I found somewhere around 20-30 minutes adequate for HR to not knock you down.... others may find that mild.... I also added 1/4 tsp kosher salt to the processor.....
The amount of vinegar added was enough to get the mix to "churn" freely and be medium wet....(edit... usually about 1 cup of vinegar or more)... I do not add sugar as some recipes call for.... the acidic vinegar has a nice tang to it...
Mix for several minutes to get a smooth mix..... Texture is what it is all about.... kind of smooth but not like creamed HR.... Refrigerated, and with plenty of vinegar added, this will keep for a long time.... I have had it in the refer for 2 years, no problem...... That was when I ground all of it at one sitting......
This year I ground 8 jars worth..... 4 for neighbors and friends and 4 for me..... We use HR in darn near everything.... sandwich spreads, meatloaf, macaroni salads, cocktail sauce, bloody Mary's.... oh yeah, on beef too....
The remaining roots, that were washed and cut, were put in 3 vac bags (Lisa B's bags) and put in the freezer...... 5#'s worth..... this spring it will be easy to grind more if I run out or need to pay back a favor.......
Fresh HR is more better that store bought..... but you knew that..... you might even like it if you tried it....
Thanks for looking and hope I helped someone that wants a great condiment to grow/make.....
Dave
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