Preparation - Pack the cooked, small whole, cut, or sliced beets into 1 quart, wide mouth canning jars. Pour the hot beet juice mixture over the beets in the jars, leaving 1/4" headspace. Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Add the caps and bands. Place the filled jars on the rack in a water bath canner. The tops of the jars should be completely immersed... add additional hot water if needed. Process in a boiling water bath for 30 minutes.( Start timing as soon as the water begins to boil). Remove the jars from canner. Cool, test seals, label and store. To serve as Harvard Beets, thicken the pickled beet juice with cornstarch. Pickled beets can also be served chilled, as side dish, or use them to make Red Beet Eggs, a popular Pennsylvania Dutch specialty.. |
Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest Make pickles and relishes as tasty as Grandmother used to make in much less the time, with far less salt, and with no chemical additives. The recipes in this cookbook include freezer pickles that take less than a half hour to prepare, refrigerator pickles that require no canning, salt-free pickles for dieters, plus variations on many old favorites. It has tips to guarantee crisp pickles without alum and illustrated step-by-step pickling methods. |