Friday, September 13, 2013

Beets and Other Preserves

Just a few jottings before I end the day.  We ravelled to Orillia (a 90 minute drive) this morning to meet some friends.  We spent some time visiting with them, did a bit of shopping and drove home.
After supper, we covered the tomatoes and other tender plants as frost is predicted.  The wood stove is going and I have a large pot of beets cooking.  Tomorrow, I will make pickled beets.  I don't think they will have completely cooked before I go to bed but they will have a good start.
I always look forward to the cooler fall weather so I can start my preserving.  There is something satisfying about seeing the shelves fill with sealers of jam, chutney, and pickles.  The freezer will receive bags of cut up squash, pumpkin and zucchini as well as produce we have bought at reduced prices and save to be used throughout the winter.
Here is my favourite pickled beet recipe.

2 cups of vinegar (I use regular although I've seen recipes that call for cider)
2 cups of sugar
2 cups of water
1 tablespoon of salt.

Cook beets until tender, remove peel (my least favourite part).  Heat syrup to boiling and keep at boil for 5 minutes.  Keep syrup how.  Cut beets into quarters or desired size and pack into hot,
sterilized jars. Pour syrup over beets to cover them.  Run knife down inside of jar to remove air bubbles.  Add my syrup if necessary.  Seal, cool and store.

I always put the smaller beets in a separate jar to give to my mother in law for prefers pickled beets to be made with small whole beets.

1 comment:

  1. I found a very easy way to remove the peels. They sell these SPA gloves at the dollar store. They are like those small stretchy gloves, but they have a lot of gritty texture to them. Put them on and manhandle your beets a bit and the skins all come off!