MARY'S HOMESTEAD SUGGESTS
GETTING THIS BOOK
AT YOUR LOCAL LIBRAY.
ASK FOR THE INTER LIBRARY LOAN
DEPARTMENT,
TO BRING THIS BOOK TO YOUR LOCAL LIBRARY.
I believe
that SMALL-BATCH PRESERVING is still the best source of recipes & tips for anyone who craves home-made preserves but doesn't
have to spend a lot of time in the kitchen. I use this book when the I have a lot of harvesting to do. I also use it all winter
long because I love to can year around.
This is the best source of recipes and tips for anyone who craves the delectable
flavors of home-made preserves but doesn't have all day to spend in the kitchen.
Ellie Topp
and Margaret Howard guide you through the latest and safest methods for making delicious jams, jellies and marmalades with
mouth-watering names like Peach Lavender Jam, Apple Cider Cinnamon Jelly and Mango Marmalade.
There a dazzling
arral;y of fruit butters, unusual pickles, piquant sauces, sassy salsas, choice chutneys, flavored oils and specialty vinegars.
All will impress your family and guests at a fraction of the price of the commercial ones.
ELLIE TOPP is a professional
home economist, a certified culinary professional and consultant to government and industry.
MARGARET HOWARD is
a registered dietitian, a professional home economist and a food and nutrition consultant. Both have authored and co-authored
many cookbooks.
2ND EDITION
REVISED & EXPANDED EDITION
THIS IS A RECIPE THAT CAME FROM THE
MARY'S
HOME LINK CALLED: THE FREE GUIDE TO HOME CANNING.
GO TO PICKLES, RELISHES, THEN CLICK ON PICKLED BEETS.
THE ABOVE RECIPE IS ONE THAT I USE. WE GROW BEETS ALMOST ALL YEAR AROUND. I ALSO CAN THE BEET LEAVES.
I WILL
BE PUTTING UP MY FAVORITE RECIPES THAT I USE FOR THIS SUMMER SEASON.
HAVE A HAPPY GARDENING AND CANNING SEASON, YEAR 2011!!!
PICKLED BEETS
7 # OF 2-
TO 2- 1/2 diameter beets, 4 cups vinegear ( 5 percent), 1 1/2 teaspoons of canning or
pickling salt, 2 cups sugar, 2 cups water, 2 cinnamon sticks, 12 whole cloves, 4 to 6 onions
( 2 to 2 1/2 diameter) if desired
YIELD: about 8 pints
PLEASE READ
USING BOILING WATER CANNERS, BEFORE BEGINNING. IF THIS IS YOUR FIRST TIME CANNING, IT IS RECOMMENDED THAT YOU READ , PRINCIPLES
OF HOME CANNING.
Procedure: Trim off
the beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
sizes together with boiling water and cook until tender ( about 25 to 30 minutes). Caution : Drain and discard liquid. Cool
beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly onions. Combine
vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture . Bring to a boil .
Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets , and onions, leaving 1/2 inch headspace.
Add hot vinegar solution, allowing 1/2 inch headspace.
ADJUST LIDS AND PROCESS ACCORDING TO THE RECOMMENDATIONS
IN TABLE 1.
VARIATION: Pickled whole baby beets. Follow
above directions but use beets that are 1 to 1 1/2 inches in diameter. Pack whole , do not slice.
Onions may be omitted.
FOR RECOMMENDED PROCESS TIME FOR " PICKLED BEETS" IN
A BOILING WATER CANNER.
CLICK ON MARY'S HOMESTEAD LINK OF
FREE GUIDE TO HOME CANNING
