Red, White & Ewww!

I hope everyone had a wonderful & safe 4th enjoying family & friends while celebrating our nation’s freedom.  Watching a child’s face as they stare in wonder & excitement at the fireworks is pure joy.

 

A few days ago a friend came over so we could pickle beets.  My husband loves them (no thank you I just cannot eat the things) and it was almost his birthday but I was intimidated to do it myself.  We had a great time and ended up with 7 quarts of beets and several left over to roast with the potatoes & onions from the garden.  The beets we used are red & white striped, not the typical all over red, Chioggia is the varitey.  Some of the beets were even completely white when we pulled them out of the ground.

Photo is linked to Bakers Creek Heirloom Seeds where we order from.

 

Here is the recipe we used from All Recipes.com.

10 pounds fresh small beets, stems removed

  •                     2 cups white sugar
  •                     1 tablespoon pickling salt
  •                     1 quart white vinegar
  •                     1/4 cup whole cloves

            Directions

  1.                     Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2.                     Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3.                     In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4.                     Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

 

I’m trying to not be as scared of canning and with the help of friends I’m excited to learn.  Hmmmm maybe I should hold a class on it…..

What are you preserving from your garden?

 

Comments are welcome!