I love beets! When they are in-season and fresh at the Farmer's Market, I always pick up a bunch or two. Love them sliced and steamed with butter, salt and pepper, canned or pickled. Any way you want works for me.
Regular Canned Beets
Ingredients
4 lbs beets
Salt
Water
Salt
Water
Directions
Wash beets. Trim greens; set aside for steamed beet greens or beet green salad. Leave 2 inches of stem and tap root. Boil until skins slip off; trim. Slice, dice or leave small beets whole.
Pack beets into hot jars, leaving 1-inch head space. Add 1/2 tsp salt to each pint and 1 tsp salt to each quart (optional).
Ladle boiling water over beets, leaving 1-inch head space. Remove air bubbles by running a knife around the inside of the jars.
Adjust two-piece caps. Process pints 30 minutes, quarts 35 minutes at 10 lbs. pressure in a pressure canner.
Spicy Pickled Beets
Ingredients
4 lbs. beets
3 cups thinly sliced onion (optional)
2 1/2 cups vinegar
1 1/2 cups water
1 tsp salt
2 cups sugar
1 tbls mustard seed
1 tsp whole allspice
1 tsp whole cloves
3 sticks cinnamon, broken
Directions
Wash and drain beets. Leave 2 inches of stems and tap roots. Cover with boiling water and cook until tender.
Remove peel; trim ends, and cut into slices, then quarter.
Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space; ladle hot pickling liquid over beets. Remove air bubbles by running a knife around the inside of the jars.
Adjust two-piece caps. Process 30 minutes in a boiling water bath.
Yield: about 4 pints
Beet Relish
Ingredients
1 quart chopped, cooked beets (about 12 medium)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet red peppers (about 2 small)
1 1/2 cups sugar
1 tbsp prepared horseradish
1 tbsp salt
3 cups vinegar
Directions
Combine all ingredients in a large sauce pan. Simmer 10 minutes, bring to a boil.
Remove from heat and pack hot relish into hot jars, leaving 1/2-inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling water bath.
Yield: about 5 pints or 10 half-pints
Health Benefits of Beets: http://www.nutrition-and-you.com/beets.html
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Wash beets. Trim greens; set aside for steamed beet greens or beet green salad. Leave 2 inches of stem and tap root. Boil until skins slip off; trim. Slice, dice or leave small beets whole.
Pack beets into hot jars, leaving 1-inch head space. Add 1/2 tsp salt to each pint and 1 tsp salt to each quart (optional).
Ladle boiling water over beets, leaving 1-inch head space. Remove air bubbles by running a knife around the inside of the jars.
Adjust two-piece caps. Process pints 30 minutes, quarts 35 minutes at 10 lbs. pressure in a pressure canner.
Spicy Pickled Beets
Ingredients
4 lbs. beets
3 cups thinly sliced onion (optional)
2 1/2 cups vinegar
1 1/2 cups water
1 tsp salt
2 cups sugar
1 tbls mustard seed
1 tsp whole allspice
1 tsp whole cloves
3 sticks cinnamon, broken
Directions
Wash and drain beets. Leave 2 inches of stems and tap roots. Cover with boiling water and cook until tender.
Remove peel; trim ends, and cut into slices, then quarter.
Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space; ladle hot pickling liquid over beets. Remove air bubbles by running a knife around the inside of the jars.
Adjust two-piece caps. Process 30 minutes in a boiling water bath.
Yield: about 4 pints
Beet Relish
Ingredients
1 quart chopped, cooked beets (about 12 medium)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet red peppers (about 2 small)
1 1/2 cups sugar
1 tbsp prepared horseradish
1 tbsp salt
3 cups vinegar
Directions
Combine all ingredients in a large sauce pan. Simmer 10 minutes, bring to a boil.
Remove from heat and pack hot relish into hot jars, leaving 1/2-inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling water bath.
Yield: about 5 pints or 10 half-pints
Health Benefits of Beets: http://www.nutrition-and-you.com/beets.html
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.