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
2 QUART VINEGAR
2 QUARTS SUGAR
1 BOX PICKLING SPICES IN A BAG
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 UNTILYOUCAN 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 JUSTBEFORE 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.