Canning, not pickled beets.

Ok, I'm back again for another Week at The Excited Husband and Reluctant Wife. Everyone can benefit from certain knowledge that was at one point common in the past. Baking bread was one of those things. Now Lets get into canning. I know it is late for that but like gardening, it is good to prepare for the whole year leading up to canning season.

Today I'm going to show you how to do a basic pressure can and I’m only doing a basic vegetable preserve recipe, water and salt.

In this particular instance i have some late beets that need to be canned. When processing vegetables that are low acid you will need to either pickle or pressure can. This is soooo simple it hurts. What you will need

Jars – I'm using pints (500ml)

Water – Have the tap ready

Salt – I use 1tsp per pint of salt with no iodine

Pressure cooker

Ladle

Lids and Rings

Pot or cookie tray for sterilizing

Measuring spoon

Jar lifter

A magnet would help

Tea towels and Paper towels

This is simple. Prepare your beets. Cut off excess and boil for 20mins to make tender and he skins fall off. Cool in ice water, peel and slice or quarter (unless small enough to be left whole). Sterilize everything, I do this in boiling water but I have sterilized my jars in the oven also. There is some debate on the amount you need to do but I would rather be safe then sorry. With everything sterilized and the beets ready have some boiling water ready (i have a lot of calcium in my water so my water purifier is getting a workout). While the water is coming to a boil, try to have a quart (liter) at least but it depends on how many jars you have of food. Add your food to 1/2” of the top of the jars or the bottom of your jars ring. Add 1 teaspoon of pickling salt (non iodine salt, kosher works also just read your package) per jar then with the water boiling add water to the same level. Place lids carefully on the jars be sure not to touch the bottoms. Tighten rings hand tight then back off 1/4 turn. Place in pressure cooker and process at the time and pressure of your pressure cooker (in the instructions). When finished just place on the tea towels to cool. What ever doesn't pop just put in the fridge and eat in the next 3 days or try cooking again. When cool add a label with the date and store.

Simple.

This method works for most vegetables and is how I do my corn and potatoes. Last years pickled beets were not a success and my wife and I just like plain beets so this is the way they are going this year.

Thanks

The Excited Husband