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
Written cooking instructions as an idea can be found far back into the distant past, in fact as far as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Moving our culinary historical trip onwards, we find two books which appeared in the fourteenth century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that we all know today, but instead accounts of the types of meals on the menues of the upper classes of that time. When we get to the 1900s, cookbooks were starting to become popular mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Canning Beets (Whole~ Cubed~ Or Sliced) recipe.
