Tuesday, July 15, 2014

Beets

Canning season for me has started.  I have already frozen Strawberry Jam and several pints of Strawberries.  But, soon I will be in full force as the corn and beans will be ready.
Saturday, I canned 7 pints of pickled beets.  I was a little nervous about doing so, as I had not
done any without my Mom.  I was pretty intent of writing good instructions over the years, but a fear of panic was upon me as I couldn't find my book with my instructions.  I searched and searched and
finally gave into the internet.  But, I was not happy with what I was finding, so kept searching.
Then, the Lord blessed me with a flash of memory and I found it in a drawer that I haven't been able to use because I put a freezer over it and I can only pull it out part way.  I was able to reach my hand into it and I found my precious book with Mom's detailed instructions.

                 MOM'S PICKLED BEETS         
                PICKLING SALT
    2              QUART  VINEGAR
 2             QUARTS  SUGAR
                                  1               BOX  PICKLING SPICES IN A BAG  
BEETS
REMOVE ALL THE LEAVES, BUT DO NOT CUT OFF THE ENDS AS THEY WILL BLEED.
WASH BEETS EXTREMLY WELL...REALLY SCRUB THEM OUTSIDE TO REMOVED MOST OF THE DIRT.   THEN WASH AGAIN IN THE SINK MAKING SURE THRE IS NO DIRT LEFT
ON THEM OR IN THE ENDS.
COVER WITH WATER AND ADD ABOUT A CUP OF PICKELING SALT.  COOK UNTILYOU
CAN EASILY PUT A KNIFE THROUGH THEM.
I LIKE TO COOK THEM THE DAY BEFORE SO THEY ARE EASIER TO PEEL
 ONCE COOLED,  CUT OFF BOTH ENDS AND SLIP OFF THE SKIN MAKING SURE ALL OUTER LAYERS ARE REMOVED.  STRAIN THE BEET WATER  AS THIS IS WHAT TO USE FOR THE BEET WATER.
ADD THE VINEGAR, SUGAR AND BAG OF SPICES TO THIS BEET WATER.
BRING TO A BOIL STIRRING WELL TO DISSOLVE ALL THE SUGAR.  CUT UP THE BEETS IN BITE SIZE PIECES AND ADD TO THE BOILING BEET WATER.
BRING THE BEETS TO A BOIL AND KEEP WARM. 
PUT JARS IN PAN AND BRING TO A BOIL TO STERILIZE,  ADD LID TO THIS PAN OF WATER JUST
BEFORE YOU ARE READY TO PUT ON THE JAR.   ADD BEETS TO JAR, MAKING SURE
THEY ARE COVERED WITH BEET JUICE..  ADD LID AND SCREW RING ONTO THE JAR..
COVER WITH TOWEL AND MAKE SURE AFTER THEY HAVE COOLED THAT THE LIDS ARE SEALED.
 

6 comments:

Laura Lou said...

This reminds me of the year, during WWI, when my mother canned beets. She must have missed something because one night they all blew up. As my dad helped her clean up the mess he said he was thankful she had not gone missing because it looked ever so much as if someone had been killed in our cellar.

Darlene (SCS:akronstamperdpk) said...

Oh Joan these look beautiful and so delicious! We used to can beets at home (believe it or not that IS one root veggie I will eat) but I don't can them since Mark doesn't care for them. go figure!

Debi Lefever said...

Very nice, Joan. Brings back memories of helping my folks can beets, peaches, pears, homemade chow chow, tomatoes & tomato juice, cherries, and much more. You name it, we canned or froze it. LOL

Sherry said...

wow that is a lot of sugar, it must make a lot.

Diane said...

I am so jealous of all your canning, that I just went and bought jars and such and plan to can myself...well I not canning "myself", but you know what I mean...lol..I love pickled beets and these look wonderful!!

ionabunny said...

Great recipe. Looking forward to seeing what you do with beans....