Horseradish (Canned) - cooking recipe

Ingredients

1 cup grated horseradish
1/2 cup white vinegar
1/4 1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Preparation

grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
I usually process in a hot water bath for 10 min for pints.
It is best to still store in the fridge, I think for colouring.
If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
The heat all depends on the growing season and sometimes it gets hotter after stored.