Friday, August 10, 2012


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.

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