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306-Part-2-Storing Foods Like Beans, Rice, Grains etc.

August 31, 2015 by keith snow Leave a Comment

grain maker
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Today on part 2 of our series I discuss the homesteading kitchen equipment I own or recommend. In all but one case I own or have owned everything discussed today. If you’re a homesteader, having canning equipment, canning jars, a food processor etc. …

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Filed Under: Podcast Tagged With: canning jars, cusinart food processor, grainmaker, pressure canner

Pickled Red Beets

June 26, 2012 by keith snow Leave a Comment

Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours

Description:

My mother-in-laws pickled red beets are legendary. I used to HATE pickled beets until I tried hers in 1996. I loved them so much I married her daughter just to be sure I got the recipe!! They beets are sweet with a hint of all spice, clove and mustard seed. They last forever in the pantry and are loved by all.

**NOTE** Before starting have all canning equipment and the kitchen sterilized. You’ll need: Larger canning pot, wide mouth pint jars, lids n bands, tongs, rack in the bottom of the canner. Also, it does not hurt to double the recipe for the brine so you don’t run out and because the ingredients are so inexpensive. But if doubling the bring, be sure to double the spices too otherwise bring will be much less flavorful.

Ingredients:

1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled first..read below)
2 cups cider vinegar (min. 5% acidity-I use White House brand)
2 cup water
3 cups plain white sugar
1 tsp salt

Make Sachet: (A piece of cheesecloth with the following things tied up in it tightly)

1 cinnamon stick
1 tsp whole Allspice
1 tbs yellow mustard seed
1 tsp whole cloves
2 tbs celery seed

Method:

1-Bring a large pot of water to a boil, drop in while beets that have skin on and some of the stalk attached, about 2-3 inches of it. Boil until tender, pierce with a knife to determine doneness….some will be cooked before others so be patient.

2-Bring vinegar mixture to boil, add sugar and sachet, reduce to a simmer and cook for 45 minutes covered.

3-Remove beets, let cool then remove the skins and slice into 1/4 slices.

4-Pack jars with beets leaving 1 inch headspace. Pour simmering liquid in the jars leaving the 1 inch of headspace.

5-Put on your Tattler Lids

6-Process for 25 minutes in a water bath canner, remove and let cool on counter for 24 hours before placing in the pantry.

*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***

My Best,

 

 

 

 

Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!

Filed Under: Blog, Budget Friendly, Canning and Preserving, Cookonomics, Gluten Free Recipes, Side dishes, Spring Tagged With: beets, canning, canning jars, pickled beets, tattler lids, water bath canning

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