Um, where did June go? Hello? At the end of May, I was fortunate to go to Doris/Audra’s house, of Doris and Jilly Cook for a beetfest. We learned the basics of canning, both water bath and pressure canning and best of all, left with a jar of pickled beets, which I’m carefully hoarding until the right moment.
First, you cook the beets, peel them, and cut them up into big chunks.
Then you load them into the jars. If you’re pressure canning them, you cover them with hot water. If you’re water bath canning them, you add sugar, water, and vinegar to pickle them. Adding acid to the jars allows you to safely water bath can them as opposed to needing to pressure can them.
The clean rings should be screwed on just right, not too loose and not too tight.
Process the jars.
Doris/Audra showing us her stash.
Beets ready to eat.
Next up: sweet cherry jam.
[...] It’s a straight-up beetfest over on Doughgirl, who breaks down how to can the blood-red [...]
Your beetfest inspired my own. Thank you!
And a husband converted, to boot! All from across the country