Yesterday in the farm share there were lots of little beets. I always like to make pickled beets; usually I give half a batch to my mother-in-law since I know how much she likes them. Pickled beets and eggs are now always on the Thanksgiving table, an addition to the sides with which I grew up, thanks to her. So it's good to get those beets made every year.
Before we went on vacation I'd gotten a few beets; they were large enough that they would have to be cut in half. But yesterday there was a whole basket of these little ones, about 1-2 inches in diameter, and it was part of the mix and match so I could take a lot. I got enough that, when added to the ones in the fridge, I was able to make 3 quarts of pickled beets.
If you're using The Ball Complete Book of Home Preserving, just know that you need to double the liquid in the recipe. I never have enough! The other glitch was that I had to leave the house by a certain time, so I had to turn the canner off and run out the door and hope for the best. It all seems to have worked out fine.
Before we went on vacation I'd gotten a few beets; they were large enough that they would have to be cut in half. But yesterday there was a whole basket of these little ones, about 1-2 inches in diameter, and it was part of the mix and match so I could take a lot. I got enough that, when added to the ones in the fridge, I was able to make 3 quarts of pickled beets.
If you're using The Ball Complete Book of Home Preserving, just know that you need to double the liquid in the recipe. I never have enough! The other glitch was that I had to leave the house by a certain time, so I had to turn the canner off and run out the door and hope for the best. It all seems to have worked out fine.
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