f color. Wash thoroughly. Sort for size. Cover similar sizes together
Wash beets, put in pot of water to cover and boil for about 20 minutes.
Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
Trim stems from beets.
Wash well.
Peel beets and cut into quarters.
Rub beets well with oil.
Season with salt and pepper.
Place on low heat grill.
Cook til tender and lightly browned.
Serve warm or cold.
Cover fresh beets in boiler in water.
Cook until tender.
Pour off hot water; run cold water over beets.
When cool enough, peel beets and slice large beets; if small, leave whole.
Drain canned beets.
Discard liquid.
If fresh beets are used, cook in boiling water until tender; drain.
Cover with cold water. Slip off skins.
Cut beets into slices and set aside.
Put all into pot and cover with water.
Cook until meat is tender.
Meat will be very sweet.
You can use the stems and leaves of fresh beets also.
First scrub fresh beets, then boil until tender.
Skin and cool.
eanwhile saute onion, beets, and carrot together for about 5-7 minutes
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Cut the tops off the beets, leaving about 1\" of the
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
For the lentil burgers, pulse the
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
\", do not cut beets further!
;do not wash
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.
oiler (or melt in microwave for 20 - 25 seconds).
Meanwhile
over beets to boiling.
Add beets and 2 t vinegar for each
t as directed in corresponding recipe, using a dry brush to
Wash beets, cut off leaves and stems, leaving about 1 inch of the root end.
Cook until tender.
Drain and skin.
(You can use canned beets, sliced if fresh are not available.)
Fresh beets make a lot of stain mess.
Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil.
Cook 10 minutes.
Let beets stand in their liquid for several days.
Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.