How do you can your beets?

[Jen4]

Dont know if this is where my questions should go....
Put I would like to know how other people can their beets... going to do some canning this morning

 

[bumpershoot]

pickled beets are quickly swooped up around here, so that's the major focus.

mmmm...got one jar left from last year...maybe on a salad......

 

[ranchhand]

Good for you! I have a bunch I need to do, but it's so hot when the stove is on that I am procrastinating on BYC!

My favorite way to get nothing done.

I have only canned them once, and I did them as pickled beets. I blanched them, put into ice water and peeled them as the prep.

Do you want to can them plain? If so, I recommend googling it.

 

[Steve_of_sandspoultry]

Pickled beets here. And nobody really cares for beets but me.

More for me!!!!!!!!!!!

Steve in NC

 

[Jen4]

How do you pickle yours... I just started canning last summer and this is our 1st year with beets.

 

[ranchhand]

I pickle mine with the hard boiled eggs! Make them all yummy and some electric pink eggs.

Hard boil 16 eggs, prepare the beets by blanching, shocking and peeling. About 12 small ones? You'll have to fiddle with quantities.

Layer the beets and eggs in quart jars with sliced rings of onion.

Take an equal amount of the beet water and white vinegar, add some peeled garlic cloves and sugar, in a ratio of 1/4 cup sugar to each 2 cups juice and vinegar. Bring to a boil, let cool 15 minutes and pour over eggs and beets.

Refrigerate 1 week before eating.

This is a rough recipe- I am constantly adjusting it to whatever quantities of eggs and beets I have. I highly recommend tongs and/or gloves when handling the beets, or you will have shocking pink hands for a week!

These don't get canned, just refrigerate. Canning would make the eggs really rubbery.

 

[tinychicken]

Not sure if this is your question, but if you are canning pickled beets, you can use the boiling water method. Otherwise, if you are canning just plain beets, you need a pressure canner.

Hope this helps.

 

[Dragonfly Ranch]

I just canned 6 pints this weekend with red onions. I'll get the recipe at home - took a while to find just the right one on the Internet. Basically, cooked beets until tender then sliced, sliced red onions. Layered into jars - onions, beets, onion, and finished with layer of beets and then made a hot canning liquid of 1 1/2 cup wine vinegar, 1 1/4 reserved liquid from beets (I accidentally poured out so used water instead) 1 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon dry mustard and two teaspoons dill seeds. I also added fresh dill flowers since I had them in garden. Processed in water bath for 30 minutes.

OK doing this from memory at work - so if you are interested I'll get exact recipe and post. But thought this would at least give you some idea.

I know what you mean I'm the only one who likes them - so get them all to myself YUM

Sandee