over beets to boiling.
Add beets and 2 t vinegar for each
\", do not cut beets further!
;do not wash
f color. Wash thoroughly. Sort for size. Cover similar sizes together
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
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
Mix and let come to boil, but do not boil.
Pour over cooked, tender beets.
Makes enough for three pints.
This is brine covering for canning beets.
[If you can, buy beets with the stems and greens
egrees. Wash and peel the beets. Slice each beet in quarters
Separate garlic cloves from head & peel.
Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
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.
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
Cook beets until tender.
Allow 45 to 60 minutes for young beets, more for older variety.
Skin when cool enough.
Slice; set aside.
salt boiling water for the beets and boil until just tender , not too soft.
preheat oven to roast at 400.
Drain beets and allow to cool then slice and cover with pesto , salt and pepper to taste.
Arrange on a greased baking sheet and put into oven until they appear slightly brown on edges about 10 to 15 minute.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Use fully grown cucumbers too large for pickling.
Peel, cut out seed and cut into sticks or chunks.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.