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.
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.
Next up: sweet cherry jam.