n simmering water until ready for use. Do not boil. Wash
arge pot cook the unpeeled beets until fork-tender (do not
f color. Wash thoroughly. Sort for size. Cover similar sizes together
After having prepared beets for canning, mix water, sugar, vinegar and salt together.
Bring to a boil.
Put your beets in and boil for 15 minutes.
Put in jars and seal at once.
Wash beets and
cook
until
done, but not soft.
Peel. Put mixture of sugar, vinegar, water and salt in a big pot and bring to boil.
Put
your
beets
in this mixture and let them get good and hot.
Put beets and peppers in jars and heat your mixture until it forms
a
rolling boil and pour over beets in jars. Screw tops on jars until tight.
This is brine covering for canning beets.
Wash beets.
Leave about 4 inches of stem.
Cook until tender. Drain.
Peel.
Peelings come off when run under cold water. (Wear plastic gloves to avoid staining hands.)
Cut into slices or wedges.
\", do not cut beets further!
;do not wash
dges. Roast at 350 degrees for 30 minute or until tender
[If you can, buy beets with the stems and greens
over beets to boiling.
Add beets and 2 t vinegar for each
egrees. Wash and peel the beets. Slice each beet in quarters
Dip tomatoes in hot water for 20 seconds then in ice
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.
pot of boiling water for about a minute or until
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.
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Working in batches, blanch tomatoes for one minute and immediately immerse
Cook beets until tender.
Allow 45 to 60 minutes for young beets, more for older variety.
Skin when cool enough.
Slice; set aside.
nd lids in boiling water for at least 5 minutes. Pack