Option #1/Boiled Beets: Rinse and top and tail (
Combine the cornstarch and sugar.
Add the beet water, vinegar, salt and bring to a boil, stirring until thick and smooth.
Add the beets and cook over a low fire for 20 minutes. When ready to serve, add the butter and bring to a boil.
Combine the cornstarch and sugar.
Add the beet juice, vinegar and salt.
Bring to a boil, stirring, until thick and smooth.
Add beets and cook over low heat for about 20 minutes.
Add the melted butter; mix well.
Serve hot or cold.
Melt butter.
Add cornstarch and sugar.
Stir in vinegar.
Let sauce boil.
Add beets and salt.
Melt butter; add cornstarch, salt and sugar.
Stir in the vinegar gradually.
Continue stirring until the sauce boils.
Add the beets.
Keep warm until the sauce is a rich red.
Serves 6.
Cook beets until skins slip off easily.
Put into cold water. Remove skins, tops and roots.
Place hard-boiled eggs in the bottom of
ore minutes.
Meanwhile, put beets in a large pot of
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Pack beets in hot jars, filling within 1/2-inch to top.
Add 1/2 teaspoon salt to each jar.
Bring remaining ingredients to a boil.
Pour over beets and seal.
Process in hot water bath 1/2 hour. Best if you wait 2 to 3 weeks before eating.
This makes 2 quarts.
Increase recipe as needed.
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
\", do not cut beets further!
;do not wash
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
br>Wash well and cook beets just until tender. Let cool
Drain beets, keeping juice.
In saucepan, put juice and all ingredients except beets, onions and eggs.
Bring to boil and simmer 5 minutes.
Place beets, boiled eggs and onions in container.
Pour juice mixture over and seal.
Chill and let set overnight.
ater to cover beets to boiling.
Add beets and 2 t
Drain juice of beets and add enough water to liquid to make 1 cup.
Add vinegar, sugar, salt and spices.
Bring juice to a boil. Pour hot juice over beets and hard-boiled eggs and let stand in refrigerator for 24 hours.
Drain beets (save juice).
Add water to juice to make 1 cup; to this add vinegar and
sugar; mix.
Pour over beets.
Cover and let set at least 24 hours (1 day).
Can add eggs anytime.
ow speed. Add the pureed beets and food coloring.
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