Try, try again...

[lesa]

The adventure of pressure canning, continues! Yesterday, was a full day of canning. We did carrots and beets in the pressure canner. This time it worked perfectly. I think we didn't let enough steam escape in the beginning of the process- and we let the pressure come down too fast- losing our liquid out of the jars.

I also did pickled beets- which are just water bath canner. That seems so simple now! If you haven't made these- try them. The recipe is in the Ball Book, and it has cinnamon in it. My SIL, hates beets and she loved these pickled ones. They really make a nice addition and I look forward to having them on the table for Thanksgiving.

Still more beets in the garden. Also have to deal with the brussel sprouts and freeze some more swiss chard...

 

[hoodat]

Pickled is the only way I like beets.

 

[Collector]

I do not like beets either, maybe they are better pickled. Sounds like your working the bugs out of your new All American canner. Every piece of equipment works just a little different from the one before. Its just a matter of learning its secrets.

 

[BetterHensandGardens]

I agree with Hoodat on the beets, great pickled - otherwise forget it.

How do you freeze Swiss Chard? :/

 

[vfem]

Oooh... I can not do beets. Just can't do it!

 

[beavis]

I love pickled beets.

But another way to enjoy them is to run a fresh beetroot through a juicer and add it to a glass of low-sodium V8 juice.

Incredible pick me up drink.

Plus it gives you Mick Jagger beet red lips!

 

[hoodat]

Plus it gives you Mick Jagger beet red lips!

But will that help me pick up chicks?

 

[lesa]

Hoodat, stay away from that beet juice! You look perfect just the way you are!!
Freezing swiss chard is very simple. I pick it, wash it, cut it up (I get rid of the really thick stems, but keep the rest). Steam it for 3-5 minutes, until it is a little wilted.
Run cold water over it, squeeze out some of the liquid-put in freezer bags. I add this to pasta, soups, quiche, and sometimes just stir fry with onions, and garlic. It is so easy to grow, and so good for you! The chickens love it- and it lives through many frosty nights. Definitely one of favorite garden plants!

 

[journey11]

I love beets every which way! But especially pickled beets. My husband will only eat them pickled and he likes me to make pickled eggs with the leftover juice.

I got an OLD National #7 pressure canner my Gpa got me at a yardsale. I finally got around to having the ag ext folks look it over and test the gauge. It was off by 4lbs! Gotta replace it. The lady said it was at least 50 years old and built like a tank. I missed canning all the veggies (but had plenty of room in the freezer anyway). But I'm excited to try it out on chicken/stock and venison.
A whole new world of canning possibilities!

 

[Ridgerunner]

I boil the beets until I can take the skin off, then cut them into bite-sized chunks. Then put the beet chunks and some orange juice in a pan, cover, and cook for about 10 minutes. Then add some vinegar and honey and cook another 10 minutes. Instead of orange juice you can use apricot, apple, something like that. I usually use apple cider vinegar but about any will do. If the beets are pretty well cooked when you cut them into chunks, reduce the cook time so they are not overcooked.

Unless I am cooking bread or something like that where you need exact measurements, I am not a fanatic about measuring everything exactly, but proportions are nice to have. If I'm cooking enough beets for 4 to 6 people, I usually use about a cup of the juice, 3 Tablespoons of Vinegar, and 2 Tablespoons iof honey.

If you still have those beets in the garden, you might try something like this. Or just can the beets without pickling them, then modify the cooking times in this so the canned beets are not cooked to death.

Of course, I'd try a mess of this before I canned the beets to see if your family will eat it. I know that everyone does not like beets. Sometimes they don't like beets and sometimes they don't like the way they are prepared. I can still remember that slimy asparagus that came out of the school cafeteria, but I grow, prepare, and eat my own asparagus.

Good luck.