Thursday, October 27, 2011

Pickled Beets

There isn't alot of photography fluff here...just canning fall's bounty and moving on to the next project to wrap up this year's canning til next season.

I have several canning books and most of the recipes for pickled beets are the same.  I purchased yet more books this summer.  This one in particular caught my eye Canning For a New Generation.  The title piqued my interest.

The book is nice, but as this canning season comes to a close, I've decided what I really want to invest in is the tools to perform my own ph testing so that I can come up with my own recipes. So yep, ph testing equipment and a pressure canner is on the list for next year.

Last year my father made a comment that the beets I canned were just not sweet enough. So this year I perused different recipes.  I started with one from the above mentioned canning book and adjusted the sweetness to what I believe will be my father's liking.  I like this recipe in that it called for honey. Because I added more sweetener, I used agave and organic cane sugar. We'll see if Pops likes the beets more this year! :o)

Pickled Beets

makes approximately 4 pints

3 pounds beets, tops removed and scrubbed
2 cups cider vinegar
2 cups white vinegar
1 1/2 cups water
1/2 cup honey
1/2 cup agave
1 cup organic cane sugar
2 tsp kosher salt
2 cinnamon sticks
1 tsp whole allspice
1 tsp whole cloves

Cook the beets in boiling water until tender, 20-30 minutes. Drain and transfer to a bowl of ice water to cool.  Rub off the skins, trim, quarter, and cut into 1/2" cubes. Set aside.

In a 6-8 qt stainless steel stock pot, combine the vinegar, water, honey, agave, sugar, salt and spices.  Bring to a boil over high heat, dissolving sugar. Add beets and bring just to a simmer.

Working quickly and using a slotted spoon, transfer hot beets into sterilized jars along with a few spices.  Ladle or pour in the hot vinegar mixture, leaving 1/2" head space at the top.  Remove air bubbles from each jar using butter knife.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.  Place the jars in a water bath canning pot, making sure the water covers the jars by at least 1".  Bring to a boil, and process for 30* minutes.  Remove the jars to a towel and do not disturb for 12 hrs.  After 1 hour, check that the lids have sealed by pressing down on the center of each lid; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Store for at least 90 days prior to eating.

*Add 5 minutes for El. 5,500ft

No comments:

Post a Comment