maryshomestead.com
FREE RECIPES, TIPS NUMBER ONE.
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BUCKLEY BROTHER'S OLD TIME STORE SILVER PLUME, COLORADO THIS IS JERRIE'S FAMILY GROCERY STORE. THIS IS LOCATED IN THE ROCKY MOUNTAINS IN COLORADO. THIS IS WHERE SHE GOT HER LOVE OF OLD TIME SKILLS. IT WAS IMPORTANT NOW AND IT WILL BE IN THE FUTURE !
 GARDEN TIPS AND PRESERVING RECIPES FOR COOL CROPS. In Missouri
the harvesting time of beets is just around the 1st week in June. If you live in other places call your loval extension
agent. DIRECTIONS TO PLANT BEETS Sow successive crops all season, starting 2-4 weeks before last frost in the spring, and continuing until a month before first frost in the fall. (sowings in intense mid-summer heat may not germinate satisfactorily), sow where the plants are to grow 1/2 inch deep, 4-6 inches apart, in full sun or a neutral non acid-soil. Is necessary to thin gradualy, the thinnings can be enjoyed as greens. Keep soil evenly moist.When mature, lift and store in the refrigerator or root cellar. late crops can be left in the ground, mulched deeply in some climates and used right through the winter months. HARVESTING AND STORING BEETS Beets are a root crop. Begin harvesting when beets are 1 inch in diameter or smaller for baby beets. Main harvest is when the beets are 2-3 inches. Tender tops make excellent greens regardless of the size of the root ball. Harvest spring-planted beets before hot weather, (July). Harvest fall beets before the first moderate freeze. For storage, wash roots, trim tops to 1/2 inch, place in perforated plastic bags and store in refrigerator, cold moist cellar or pit. Storage life is 2-4 months. CANNING
BEETS In Missouri process
pints 30 minutes at 10 pounds pressure in a steam-pressure canner. DRYING BEETS To dry vegetables select garden-fresh, top-quality produce for the best results. All vegetables
require some preparation, such as removing stems, peels or seeds, before drying. Unlike fruits, I cut vegetables slightly
smaller to hasten the drying time. Vegetables lose flavor and tenderness if the drying time is prolonged. A temperature of
125 F is recommended for most vegetables. The finished vegetables should contain about 5 % moisture. When tested, vegetables
should look and feel crisp or brittle. Vegetables can be eaten dried , but they are usually reconstituted before using. Vegetables can be crumbled into soups or stews. TO DRY BEETS Choose any variety with deep-red color and smooth skins. Wash, remove all but one inch of stem and tap root. Steam about 30 minutes or until tender. Cool; peel; cut into 1/2 inch slices or dice. Dry at 124F until leathery. Use in soups or reconstitute as a vegetable.  DRYING BEETS
Wash whole beets and cut off the tops , leaving 1-inch on the leaves part. Cook in water until the skins just slip off the beet. Cook the beets in a saucepan for 30-35 minutes. You may cook them in a pressure cooker for 10-15 minutes. The pressure cooker saves energy. After cooking the beets, chop, or grate them. I dry them in a dehydrator. Here is the directions for how I dry them. Spread beets over the trays. I dry them at around 120F. until they are hard, about 8 to 10 hours for the slices, 4-6 hours for chopped and grated beets. Turn the slices occasionally during drying and rotate trays at least once. WAYS TO USE THE COOKED BEETS I mostly use my dried beets in stews, soups and gumbo. You do not have to soak them when you use them in hot stews, soups or a gumbo. If you want to use the dried beets as a cooked vegetable I suggest cooking the beets in boiling water for 30-40 minutes. Dried beets double in size when you serve them. We grow beets in the house (in a plant room) in the winter. Mostly we get the beet leaves in the house. I cook the fresh leaves and serve with vinegar and butter. When I get lots of leaves I just throw them into the dehydrator. When you store dried foods be sure they are dry. The goal of drying foods is to remove the excess moisture, getting the water content down. Comparing with freezing , drying is less expensive and many people believe it is more nutritious. 
Built in 1877 to haul silver ore, the Colorado Central Railroad also enjoyed popularity as a tourist
attraction . The Devil's Gate high bridge, considered to be an engineering feat and this most famous element of the route
allowed climbing trains to circle back over the lower track as the railroad rose from Georgetown to Silver Plume. The bridge
was dismantled in 1939. During the 1970s, the resumed summer service over the rebuilt loop and 4.5 miles of track, the result
of a restoration project cooridinated by the Colorado Historical Society. The society operates the railroad during the summer
months. We thank Historic Georgetown for the use of this photo.  DRYING
CARROTS SUN: Spread slices in a thin layer over the trays. Place in a well ventilated area
in the hot sun and dry for 2-3 days, stirring occasionally and taking the trays inside at night. Dried carrots are leathery
and very pliable.  CANNING
CARROTS, SLICED OR DICED SELECT SMALL CARROTS, 1 TO 1-1/4 INCHES IN DIAMETER. LARGER CARROTS ARE OFTEN TOO FIBROUS. WASH, PEEL, AND REWASH CARROTS. SLICE OR DICE. RAW PACK-FILL HOT JARS TIGHTLY WITH RAW CARROTS, LEAVING 1-INCH HEADSPACE. CLICK ON: |