1 no ingredients
Directions
Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13-1/2 pounds is needed per canner
load of 9 pints. A bushel (without tops) weighs 52 pounds and yields
15 to 20 quarts--an average of 3 pounds per quart.
Quality: Beets with a diameter of 1 to 2 inches are preferred for
whole packs. Beets larger than 3 inches in diameter are often fibrous.
Procedure: Trim off beet tops, leaving an inch of stem and roots to
reduce bleeding of color. Scrub well. Cover with boiling water. Boil
until skins slip off easily; about 15 to 25 minutes depending on
size. Cool, remove skins, and trim off stems and roots. Leave baby
beets whole. Cut medium or large beets into 1/2-inch cubes or slices.
Halve or quarter very large slices. Add 1 teaspoon of salt per quart
to the jar, if desired. Fill jars with hot beets and fresh hot water,
leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used. Table 1. Recommended
process time for Beets in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beets in a weighted-gauge
pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Beets (Whole~ Cubed~ Or Sliced) Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, in truth as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to food historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. As our culinary historical trip moves on a few more years we have two interesting recipe books from the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is popular today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as basil and coriander. The introduction of these new herbs and spices was responsible for a torrent in books on cookery, many of which are now in private cookery archives. When we get to the 1900s, recipe books are starting to become popular as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Canning Beets (Whole~ Cubed~ Or Sliced) recipe.
