Many things are flowing in from our garden’s right now and beets are one of them. I’ve been getting so many requests for tips and lessons on canning, so I thought I’d share a step-by-step photo demonstration on beets today.
Over the next few weeks I’ll be posting article’s like this one to help you along in your canning endeavors!
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So here we go!
Step 1: After you’ve harvested your beets, trim the greens off (SEE RECIPE below to use the greens), leaving about an inch of the stem end on. DO NOT cut into the beet. Do NOT peel the beets. Leave the root on; wash your beets.
Step 2: Put your cleaned beets into a large kettle, leaving about 3″ empty to allow for boiling. Cover with water. Bring to a rolling boil on high heat, then reduce heat to medium to maintain boil. Boil until the beets are soft enough that you can insert a knife all the way through.
HOW LONG TO BOIL: golf ball size beets, about 20-30 minutes; tennis ball size, about 40-50 minutes; baseball to softball size beets, about 1 hour to 1 1/2 hours.
Step 3: Once your beets are soft, drain the water carefully. Place the beets in a sink of cold water and let cool to where you can handle them. You may have to drain and refill your cold water sink. Once the beets are cool enough to handle, cut the root and stem end off.
Step 4: You will then ‘slip’ the skins off the beets. They will literally just slide off with no effort. Run under cold water if they get hot to handle again.
Step 5: Once all your beets are peeled, chunk them. About 1 1/2 inches by 1 1/2 or so. Do not dice.
Step 6: Fill your washed jars with the chunked beets about 1 1/2 inches from rim- to the shoulder of the jar. Put 1 tsp. salt for quarts and 1/2 tsp. for pints. Fill jars with water, leaving about an 1″ empty. Put your lids and rings on.
Step 7: Process in a pressure canner: Quarts for 40 minutes and pints for 30 minutes.
Step 8: Leave on counter for up to 24 hours to ensure a good seal.
Now how about a couple yummy recipes to use your beets in along with those leaves? Enjoy friends
3/4 c apple juice
1/2 c water
1 Tbsp. packed brown sugar
2 1/2 to 3 cups canned beets
Salt & pepper
1 Tbsp. snipped fresh parsley
1. In a large saucepan combine 1/2 c of the apple juice, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until beets are tender & can be pierced with a fork, stirring occasionally. Drain. 2. Transfer beets to serving bowl. Sprinkle remaining juice over beets. Season to taste with salt & pepper. If desired, drizzle with honey.
Swiss Chard, Spinach or Beet Greens. Combine all if you want to!
1/4 c Olive Oil
2 or 3 eggs
1/2 c shredded cheese– your choice
Salt to taste
1. Wash leaves, cut out white or colored midrib. 2. Tear leaves into bite size pieces 3. Stir fry leaves in hot oil till evenly coated and wilted– sprinkle w/ salt. 4. Place leaves in baking dish– pour beaten eggs to cover– sprinkle cheese over top. 5. Bake @ 350 until eggs are set and cheese melted- Appox. 20-30 mins.