Last summer I grew one 10 foot row of beets. I used all of them for pickled beets, not roasting a single one. This year I decided I'd grow 3 rows. They are beautiful, large, and ready to pick. And because today is in the 70s, cloudy, and breezy, it is a perfect day for canning.
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| just picked. Tops go to the chickens and into the compost bin. |
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| Rinsed outside with the hose. |
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| Simmered til soft. Skins slide right off. What is removed goes into the compost too. |
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| A pickling bath is prepared. |
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| Beets and onions are added to the bath to simmer together for a few minutes. |
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| Contents carefully put into sterile pint jars and processed in water bath for half an hour. |
The color is amazing. The taste this winter will be amazing, too.
While typing this post I heard 8 distinct, satisfying pings letting me know the jars are sealed. A good day's work.
A lovely vibrant colour to add to your winter dishes!
ReplyDeleteYes, the color is beautiful, as is your process!
ReplyDeleteI LOVE listening for the "ping!" Beets are a Reed family fave.
ReplyDeleteImagine the snow howling outside your window, Sharon, and opening a jar of these summer beauties. Bliss!
Ideal indeed! And Matthias just realized that he does like pickled beets. :)
ReplyDeleteCan't wait till I can do some canning here, too. I have a nice crop of cucumbers coming along. Once they start, they come SO fast. Bet yours will be ready, too.