Last evening, after Abb and the kids went home, Danny and I spent some time in the garden pulling weeds and beating back the chaos, so to speak. I discovered, lost in the crabgrass, quite a number of large beets that needed to be canned so I pulled a basket full, hacked off their leaves and left them soaking in the sink overnight.
This morning, while I mowed the lawn, they simmered on the stove and then I packed them into jars with vinegar and spices; my first canning of the summer! Here is the recipe, if anyone wants it.
Pickled Beets a la Alice Dotter
Pull beets, cut off tops to within an inch of the beet, wash well and boil until tender. Dump hot water and slip the skins off the beets under cool, running water. Cut into pieces and put into a large pan; set aside.While the beets are simmering you will need to wash and sterilize some pint jars. Be sure to put the flats into the boiling water with the jars so everything is spanking hot at the same time. Mix ingredients for the syrup on the stove and simmer for at least five minutes:
3 1/2 cups vinegar (5%
1 1/2 cup water
2 1/2 cups white sugar
2 t. powdered allspice
1 stick of cinnamon
1/2 t. whole cloves
1 t. salt.
Pour heated syrup over cut up beets and bring all of it back to a boil.
Fill jars with hot beets and cover with hot syrup to within 1 inch of the top.
Fit with flats and seal tightly with rings.
Heat in boiling water bath for 20 minutes.
Sit down and have something cool to drink and chat with a friend.
Remove jars with a lifter (try not to burn yourself here) and let them cool on the cabinet.Each jar will Ping as it cools, letting you know that it has sealed.
When jars are cool, wipe them down with a wet rag. You can remove the rings at this
point to use with later cannings. The jars will remain sealed without them.