Preserving Wild Ramps

Wild Ramps, also referred to as Wild Leeks, are an amazing spring treat that grows in the wooded areas around the same time that morals (mushrooms) and Pheasant Back Mushrooms start to peek out.  April to the end of May these wonderful natural treats cover select patches of wooded areas.  They originally were gathered and enjoyed in the Appalachia Areas (that I know of).   Ramps taste like sweet garlic.  Some people say they taste like green onion, but to me they are more garlic.

This year my husband and I went foraging and were blessed with an abundance of Ramps and some Pheasant Back mushrooms.

Since I work in the city all week, I long for my evenings and weekends in the country.  I love coming home to simplicity, and it doesn’t get much more simple than this.  Enjoying the gifts strait from God.  The wonderful afternoon hike proved to be more than just good for my soul, but it provided a bountiful addition to our pantry.

We love both of these items fresh, but honestly their natural shelf life is not very long.  So what to do with all the wonderful goodies, without over eating or worse, wasting them?

My favorite recipe this year is Pickled Ramps.  A very good friend of mine from church sent me a link for a recipe she uses for her pickled radishes.  I’ve tweaked it a tad to include water bath canning time and preferred taste:

Recipe 1:  Spicy Pickled Ramps  (Makes 2 pints)

Preparation:  Clean your ramps.  Wash thoroughly, peel away the outer layer, cut off the roots and just below the leaves.  (Keep your leaves separated for the next recipe)

 

Once you have your ramps ready, pack them tightly in clean and sterilized Pint Canning jars.  I pack mine to where there is a layer bulb down and a layer bulb up so that they are nice and tight but not squished.

In EACH Pint Jar Add 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of whole mustard seed.

Set the jars two the side, while your water bath canner is heating up.

Off to the side on another stove burner in a Simmering Pot Add:

  • 3/4 cups of Apple Cider Vinegar (canning grade)
  • 3/4 cups of Water
  • 2 teaspoons of canning salt
  • 3 tablespoons of raw honey

Heat your liquid mixture, constantly stirring until it is boiling.  Make sure you don’t stop stirring so your honey doesn’t scorch.

Pour your liquid over your ramps in your jars until the ramps are covered (1/2 inch head space for the jar).

Wipe down your jar rims from any splash.

Place your lids on the jars and tightly (but not like Hercules tightly) put on your rims.

Place the jars one by one in your water bath canner.  Water should be one inch over your jars after all jars are loaded into your canner.

Once your canner comes to a boil, you will want it to remain boiling for 20 minutes.

At the sound of the timer, the end of twenty minutes, I turn off the heat to the canner and let it sit until the boil is gone.  Then using canning tongs I take my jars out and put them on a clean covered area where they can cool for the next 12 hours.  Each sealed jar will give you that wonderful “POP”.  Let cool for 12 hours and put away in the pantry.

These are best if you can wait 5 days before opening, however, we opened one jar 24 hours after it was canned, we couldn’t stand it any longer, and it was absolutely heavenly.

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Refrigerate after you break the seal.

Recipe #2: Dehydrated Ramps

Remember when I said, don’t throw away those leaves?  Well here is why, they make yummy soup & stew & Stock greens.  Using your dehydrator (or oven on the lowest temperature), spread your leaves out and dry, then crumble up.

For the bulbs, we slice thin and put in the dehydrator at 100 degrees for overnight (or until they crumble).  Dehydrated ramp bulbs are so yummy to just eat like chips if you like garlic, which we do.  They are also perfect for dried goods for your pantry to be used anywhere you would use leeks, garlic or green onion.

We have a Vac-u-Sealer with a lid attachment, so we put our dehydrated goods in a canning jar, then using the lid attachment vac-seal the jar.  This is a great way to store without crushing your dehydrated goods.  NOTE:  You must use a clean jar and a clean canning lid each time you seal the jar.  You can not reuse lids.20180508_200148742386972.jpg

We also cleaned, diced and stored our Pheasant Back mushrooms this way with the dehydrator and the vac-u-sealer with the lid attachment.  The centers will be used for stew and soup stock while the tender outer areas will be used for pretty much anything.

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I really hope you enjoy this recipe and ideas to use what you have and venture out into nature to enjoy the beauty and bounty provided there.

But remember this, don’t take more than YOU can use.  Don’t be greedy.  Use a netted bag when collecting mushrooms (that way the spores will fall to the ground and make more next year).  Leave plenty for the animals and nature.  Oh and if you don’t know for sure if something is not edible, don’t eat it.  😉

Until next time,

Mrs. Kay Lynn Rice

 

 

 

Alphabet Soup Mix in a Jar

Meal-Prepping and filling your pantry doesn’t have to be a daunting task.  Utilizing dehydrated veggies and herbs works great to have a quick grab and prepared home cooked meal.  These also have a great shelf life to have on hand during emergency and disaster situations.

Today I am sharing a fun kid friendly recipe.  Alphabet Soup.  And it tastes so much better than store bought condensed.

First to prepare your jars.

  • 1 half pint canning jar with a tight lid.
  • 1 cup alphabet pasta
  • 2 tablespoons dried vegetable flakes
  • 1 teaspoon chicken bouillon granuals or powder
  • 1/8 tsp black pepper

Directions for jars.

  1. Make sure your jar and lids are clean and dry!
  2. Layer 1/2 cup of pasta, then 1 tablespoon of dehydrated veggies, then the boullion and Pepper.
  3. Layer the second tablespoon of veggies then the second half cup of pasta.
  4. The layering just makes it “pretty”.
  5. Tightly screw on your lid and label.
  6. Alphabet Soup Mix
  7. Add 4 cups water + 1/2 cup of tomato pasta sauce.

When you are ready to use.

  1. Place water, pasta sauce and contents of jar in a large sauce pan.
  2. Bring to a boil on high heat.
  3. Reduce heat and simmer for 10 minutes, uncovered, or until pasta and veggies are tender.

Easy peasy!

Place in a cool place to store that isn’t prone to high humidity, your pantry.
Until next time!

Kay L Rice

Pickled Brussel Sprouts or Cauliflower

With the growing season coming to an end there seems to be an abundance of brussel sprouts, cauliflower, cabbage, squash.  The Autumn veggies.

Cabbage always gets put into fermentation crocks to become saurkraut, but what to do with brussel sprouts and cauliflower? Pickling.  This recipe will give you great treats to enjoy all winter as a side, salad or snack.

Ingredients

  • 5 cups of brussel sprouts or Cauliflower (I don’t mix these two together in the same jars).
  • 5 cups white vinegar
  • 5 cups of water
  • 6 tbsp canning salt
  • 2 tbsp sugar
  • 5 cloves garlic spit
  • 1 1/4 tsp of red pepper flakes
  • 5 sterluzed pint jars with canning lids/rings

Directions

  • Split your sprouts in half and remove the end ‘nubs’. Soak in water. About 5 min.
  • Split your cauliflower into small florets. Soak in water. About 5 minutes.
  • In a large pot bring your vinager, water, salt, sugar and pepper flakes to a rolling boil.
  • In each (hot) sterilized jar place one whole garlic clove split (2 halved).
  • Pack each jar with your brussel sprouts or Cauliflower leaving 1/2 inch head space.
  • Fill with hot vinager solution leaving 1/2 inch headspace.
  • Use spacer tool to work out air bubbles.
  • Clean rims of jars.
  • Apply lids and rings.
  • Water bath can for 15 minutes after reaching canning temperature.
  • Cool.  Wait for the “pop”.  Make sure they seal.
  • Let set for 24 hours before moving to storage.

Enjoy!

Until next time,

Mrs Kay L Rice

Pickled Cauliflower and Carrots with Hot Peppers

Today I scored at the Farmers market with a gigantic head of cauliflower.  Plus our Peppers are coming on heavy right now!  So, into the kitchen I go!

Here is my receipt for our pickled vegetables.

Ingredients

  • 1/2 tsp cumin seeds
  • 1 tsp corriandor seeds
  • 2 cups cider vinegar
  • 1 cup water
  • 5 medium cloves garlic, lightly crushed and peeled
  • Several thick slices peeled fresh ginger
  • One-half sweet onion, thinly diced
  • 1/2 cup sugar
  • 2 Tbs. Pickling salt
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. crushed red pepper flakes
  • One head cauliflower, cut into 1-1/2- to 2-inch florets
  • 5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
  • 5 green and red hot peppers I use caribbean bells and jalapenos
  • Directions
  • Put your seeds in a pan and heat until the are slightly roasted.
  • Add in your remaining spices, vinager, ginger, garlic, onion and water and bring to a boil.
  • Pack your veggies in hot pint jars.
  • Pour the brine over your veggies leaving half inch headspace.
  • Process water bath for 10 minutes.
  • Until next time,
  • Mrs. Kay Rice 🌶️
  • Winter is Coming… Preparing your Pantry

    The purpose of home canning and meal prepping is to prepare for times when fruits and vegetables and meats are not as abundant naturally.  When an item is in season, it is more abundant and less expensive, this is the time to prepare for winter, especially when you live in the northern and Midwest areas.  Winter can be harsh.  We believe in canning what is in season, naturally, to help with budget costs, health benefits and being more ‘God sufficient’ than man sufficient.  The other side point to preparing and budgeting your food storage is to better understand what a REAL portion of food is.  America has gotten really bad at ‘super sizing’ and over convenience everything.  We’ve gotten into the mindset of “getting our money’s worth” instead of planning and looking at what our body needs.  The sugar and preservative addictions are just as bad as the “bad addictions”.  Look at the rise of obesity, health issues, enabling etc.  If we are stressed, we head strait for the candy jar, if a child is crying we hand them a sweet treat.  I could go on and on about this subject, because I myself suffer from stress eating and weight issues.  I come from a long line of Southern Cooks.  I love my butter, gravy and I melt with Shrimp and Grits.  Which is all fine, IN MODERATION.

    But, back to preparing your pantry.  Each year it is essential to take stock of what your family will need for the upcoming year until the next season arrives with more goodies.  Also knowing crop rotation years help too.  One year may be a great corn year, the next nothing.

    Now the big thing I want you to really take notice of is the PORTION of each item.  If we ate this way, I’m willing to bet, the weight loss programs out there would loose a lot of money and we would have more in our savings!

    The Canner’s Pantry Planner:
    Food Times/Week Serving Jars/Person Jars/Family(4)
    Meats, Poultry, Fish 4x week, 36 weeks 1/2 cup 36 Pints 144 Pints
    Soups 2x week, 36 weeks 1 cup 18 quarts 72 quarts
    Jams, Jellies, Preserves 6x week, 52 weeks 2 tablespoons 40 1/2 pints 160 1/2 pints
    Relishes 3x week, 52 weeks 1 tablespoon 5 pints 20 pints
    Greens, carrots, sweet potatoes, winter squash 4x week, 36 weeks 1/2 cup 18 quarts 72 quarts
    Pickled vegetables 2x week, 52 weeks 2 1/2 tablespoons 13 pints 52 pints
    Juices and Tomatoes 7x week, 36 weeks 1 cup 63 quarts 252 quarts
    All Other Fruits and Vegetables 14x week, 36 weeks 1/2 cup 76 quarts 304 quarts
    Pickled Fruits, Pickled Eggs 2x week, 52 weeks 2 1/2 tablespoons/ 1 egg 13 quarts 52 quarts

    Did you slightly freak out over the portions? Puts things into perspective doesn’t it? Here is the thing I have discovered, when you utilize the mentality of using what you have on hand, you waste less, you eat less, and you have that pride of providing. It’s amazing how the world’s perspectives dissolve when you start living like this.

    There are other items to consider as well, the meat covers what you should have in your freezer as well as canning, but there are dry goods to consider:  Flour, Sugar, Baking Soda/powder, yeast, dried beans, rice, powders.  Then your wet goods such as honey, syrups, molasses.  Also your perishables, eggs & milk.  There is also cellar storage to consider, potatoes, sweet potatoes, hard squash, apples.  But all in all the portions stay the same.  Now my favorite:  Cheeses.  I love real cheese, love it!  But a portion is only 2 ounces.  That’s the size of 2 dice.

    I credit the knowledge of this from my Grandma Inez and my go to book “The Encyclopedia of Country Living” by Carla Emery.

    So learn to enjoy and appreciate what you have and you will find that your body and your savings will thank you!

    Enjoy and let me know of your thoughts.

    Until Next Time,

    Mrs. Kay L. Rice

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    Canning Basics

    With the gardens being in full swing now that we reach the beginning of August, it is a very, very busy place here in the Rice household.  Nothing and I do mean NOTHING goes to waste.  God is truly blessing us this year with a bounty of fruits, berries and vegetables!

    I have been receiving a lot of questions about times and what can be water bath canned and what has to be pressure canned.  So, I decided to lay it out simply here.  My two tried and true resources are my Grandma and Mom of course and my absolutely favorite resource book.  The Encyclopedia of Country Living by Carla Emery.  When my husband and I first started to become close, we discovered we had the exact same book.  We truly are two peas in a pod.  But anyway, here are the outlines for Canning.

    Water Bath Canning (think fruits and pickles) The times and sizes are for after reaching a full boil in your canner.

    • Apples  Pints 20 min.  Quarts 20 min.
    • Applesauce  Pints 20 min. Quarts 20 min.
    • Apricots   Pints 25 min.  Quarts 30 min.
    • Berries    Pints 15 min.    Quarts 20 min.
    • Cherries (pitted)  Pints 25 min.  Quarts 25 min.
    • Cranberries    Pints 15 min.   Quarts 15 min.
    • Currants         Pints 15 min.   Quarts 15 min.
    • Figs                  Pints 45 min.   Quarts 50 Min.
    • Fruit Juices    Pints 5 min.       Quarts 10 min.
    • Peaches          Pints 25 min.     Quarts 30 min.
    • Pears             Pints 25 min.     Quarts 30 min.
    • Plums            Pints 10 min.      Quarts 10 min.
    • Preserves      Pints 20 min.       Quarts 20 min.
    • Rhubarb        Pints  10 min.       Quarts 10 min.
    • Strawberries  Pints 15 min .       Quarts 15 min.  (Better frozen)
    • Tomatoes (yes tomatoes are a fruit) (you must add citric acid or lemon juice! To water bath tomatoes!!!!! More to come) Pints 35 min.   Quarts 45 min.
    • Tomato Juice Pints 35 min.      Quarts 40 Minutes.

    These are the times for Ohio, if you live in a higher altitude location it can range from 5 – 15 minutes additional.  Check your local agriculture site.

    Now comes the fun one!  PRESSURE CANNING.

    Please learn how to use a Pressure Canner and maintenance and check it well before you use.  They can be dangerous.  You will be canning at 11 lbs of pressure but you want to check for the altitude adjustments for you area.The vegetables listed here are for NON PICKLED.  Canning pickles is another category for another time.

    • Meats        Pints 75 min        Quarts 90 min
    • Fish            Pints 100 min      Quarts 100 min
    • Asparagus Pints 30 min        Quarts 40 min
    • Beans (snap, wax, green, yellow, purple) Pints 20 min  Quarts 25 min
    • Beans, Lima   Pints 40 min     Quarts 50 minutes
    • Beets             Pints 30 min      Quarts 35 minutes
    • Broccoli        Pints 25 min      Quarts 40 min (better frozen)
    • Brussels Sprouts  Pints 45 min  Quarts 55 min (better frozen)
    • Cabbage         Pints 45 min    Quarts   55 min
    • Carrots        Pints 25 min         Quarts 30 min
    • Cauliflower   Pints 25 min        Quarts 40 min
    • Corn             Pints   55 min.         Quarts 85 min
    • Greens          Pints 70 min           Quarts 90 min
    • Hominy        Pints 60 min           Quarts 70 min
    • Mushrooms   Pints 45 min        QUARTS NO NO NO!
    • Okra             Pints 25 min            Quarts 40 min (Better frozen)
    • Onions         Pints 40 min              Quarts 40 min
    • Parsnips      Pints 20 min            Quarts 25 min
    • Peas              Pints 40 min            Quarts 40 min  (much better frozen)
    • Peppers, green  Pints 35 min     Quarts 35 min
    • Peppers, hot     Pints 35 min        Quarts 35 min
    • Potatoes NO NO NO NO NO NO NO
    • Pumpkin (in chunks not pureed)  Pints 55 min  Quarts 90 min.
    • Rutabagas    Pints 35 min         Quarts  35 min.
    • Squash, winter (in chunks not pureed)  Pints 55 min   Quarts 90 minutes.
    • Turnips      Pints 20 min.            Quarts 25 min.

    So those are the times for the sizes of what I do most.  If you have any questions please feel free to send me an email and I will get back to you.

    Until Next Time,

    Mrs. Kay L. Rice

     

     

    The Best Spicy Pickled Eggs

    The Very BEST Spicy Pickled Eggs

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    By now you know that here at the Rice household, we love a little kick to our foods, from my husband’s homemade hot sauces, to our home made jams to our food in general.

    A treat from our childhood is Pickled Eggs!  Yup, it may sound weird but I bet y’all have seen them in bars, stores, country places.  There are Beet Eggs (pink/purple), mustard eggs (yellow), Cider Vinegar eggs (kind of a cider color), but my favorite are SPICY PICKLED EGGS.  Yum!  Please note that the picture you see here, has already been opened and enjoyed… It barely made the 3 week mark.

    Here is my recipe, and yes, this is a water bath canning recipe.  If y’all don’t want to mess with the water bath canning then stick them in the refrigerator for 3 weeks before digging into them.  Canning them lets you keep them in the pantry until you are ready to dig in!

    Ingredients (for a one gallon batch):

    • A bunch of hard boiled (solid) eggs.  Since I like to can in gallon jars, I make about two dozen.   Make sure your hard boiled eggs are not “split” and that the yokes are solid, they can not be soft or runny.
    • Quart or Gallon canning jar
    • 1/4 cup of sriracha sauce
    • 4 whole cloves (crushed) garlic
    • Peppers.  I used 2 Roasted Mexican Hatch, 1 red habanero and 2 green habaneros oh and a red jalapeno I had on hand. Chopped but not so fine that they disappear.  I like big pieces.
    • White Vinegar

    Directions:

    1. Like I stated above, make sure your hard boiled eggs are firm all the way through.  Do not use squishy or one minute eggs, this would be very, very bad.
    2. Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
    3. Now put in your hard boiled eggs (yes the shells off and rinse them).
    4. Place them in the jar until it fills about 1 1/2 inches from the top but don’t squish them down, let them lay naturally on top of each other.
    5. Now fill the jar up with the vinegar until you have your eggs covered and it should be 1/2 an inch form the top.
    6. Wipe of the jar rim and place your lid and ring on TIGHT.
    7. Now if you are not wanting to can them, put them in the refrigerator and AVOID the urge to break into them before the 3 week mark.  The longer they sit, the better they are.
    8. But If you have lots of eggs (gotta love it when the hens are working overtime) you will want to water bath can.
    9. Get your canner with enough water to cover the lid by 1 inch of water.  Make sure it won’t spill out when boiling.  Because of this you may want to use quart jars.
    10. Lower your jars in the water bath canner and put the lid on.
    11. Once your canner comes to a rolling boil, start timing.
    12. Quarts need 20 minutes of a water bath, gallons need 30 minutes.
    13. When the time is up, very gently remove your jars from the canner and place somewhere where they won’t be disturbed for 24 hours.
    14. The pops mean you have a good seal.
    15. Anything that hasn’t sealed put in the refrigerator and those will be the first you eat.
    16. After 24 hours, you can move your jars to your pantry until you are ready to dig in and enjoy!
    17. Once the jar is opened, I always put them in the refrigerator, but trust me they really don’t last long because they get eaten up pretty fast.

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    I hope you enjoy this recipe and please let me know how you like it.

    Until next time,

    Mrs. Kay Rice!

     

    Canning: Chicken/Turkey Veggie Soup

    Chicken/Turkey Veggie Soup

    Winter is my favorite time of year for soups!  With so many holiday turkey and chicken left overs it makes it even better!  What is even better, is the ability to can your soups for later use!

    When it comes to canning soup, you ALWAYS MUST can in accordance with your highest canning specification ingredient!  That means if it has any meat or beans you MUST use the meat/bean specification.  You also MUST PRESSURE CAN!

    With that said, here is the Rice Family Chicken/Turkey Soup Recipe.

    Preserving Method: Pressure Canning

     

    1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
    2. COMBINE chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. Add bouillon cubes, if desired. Cook until bouillon cubes are dissolved.
    3. LADLE hot chicken soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
    4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Enjoy the warmth!

     

    Until next time,

    Mrs. Kay L. Rice

    Cowboy Candy (Pickled Hot Peppers)

    If you know my husband you know that there are always hot peppers in this house and in a high percentage of our meals. So when we were blessed with a big vegetable box filled with a wide range of hot peppers we were in heaven. But what to do with this wide range of different types of peppers created a moment of pause. Then it came to me Pickled Hot Peppers aka Cowboy Candy!

    My husband absolutely loved the outcome so here is the recipe. Since it’s pickling peppers, it’s water bath canning to preserve!  

    Cowboy Candy (Pickled Mixed Hot Peppers)

    Ingredients

    • 1 lb mixed hot peppers sliced (Wear gloves & yes, keep the seeds in the pepper slices)
    • 2/3 cups Apple cider vinegar
    • 2 cups sugar
    • 2 tbsp mustard seeds (whole)
    • 1/4 tsp celery seed
    • 1/4 tsp cayenne pepper ground
    • 1/4 garlic powder

    This makes 2 pints or 4 half-pints. 

    Make sure you sterilize and prep your jars, lids & water bath canner as you normally do to water-bath can.

    Directions

    1. Put on latex gloves!!!!!!!! Do not touch your face! 😨😨😨😨
    2. Slice your mixed peppers into rings keeping the seeds inside the rings. 
    3. In a large pot mix your vinegar, sugar, mustard seeds, celery seed, cayenne pepper and garlic powder together.
    4. Bring to a rolling boil
    5. Reduce heat and simmer for 5 minutes. 
    6. Make sure you are stirring the mixture through these steps so the sugar doesn’t scorch.
    7. Add in all the peppers.
    8. Simmer and stir for another 5 minutes.
    9. Carefully fill your jars leaving 1/4 headspace.
    10. Wipe the rims clean, add your lids, place in your water-bath canner. 
    11. Make sure the water is at least 1 inch over your tallest jat.
    12. After reaching a rolling boil your canning time is 15 minutes.
    13. When time is up remove from heat.
    14. Take jars out of canner and place in a quiet, stable, cool area.
    15. When you hear the pop the jar sealed. 
    16. Leave to cool overnight.

    My husband loves these peppers! He has them on sandwiches, as a side even in scrambled eggs!  I’d love to hear your comments on them. 

    Until next time,

    Mrs. Kay L Rice

    Canning Beets

    My husband and I absolutely love beets. These hearty root vegetables are full of vitamins and the color can perk up any meal or relish tray. 
    Most people think of pickled beets when you mention them. While we do enjoy them pickled, especially the little ones, we enjoy them roasted, boiled, in soups and stews, as a slaw type salad with horseradish (let me know if you want that little gem of a recipe), all kinds of ways. 

    With all that said I will also add that canning beats for winter is one of the most labor intensive vegetables I can. Next to squash and pumpkin. 

    Here we go:

    To make my life easier I wash them and rinse them whole (with their tops & bottoms intact) the night before. If you use your sink, please, bleach clean your sink and rinse well before putting in your beets to scrub. After scrubbing replace your dirty water with clean water and you can soak overnight if you wish. 

    Beets MUST be pressure canned. So please familiarize yourself with your canner. Know how to properly operate, clean, maintenance, use and store. 

    As with any canning process make sure you sterilize your jars. I use the boiling method. 

    It is recommended that beets are preboiled or preroasted before canning. Raw packing is not recommended in most root vegetables. 

    Do yourself a favor. Wear latex gloves when working with Beets. 

    I sort my baby beets from my large beets. Cut off the tops leave the root to prevent maximum bleedout, and put in two separate pots. Add water to cover and a teaspoon of white vinegar to the water (also helps with bleeding). Cook them approximately 30 min. Less for the baby ones. Move to cold water and slip off the skins. Dump the boil water outside and not in your fresh cold water. Just saying.

    Cool, cut off the root & peel off the skin and cut up. You cut up beets to improve and even out heat throughout. Baby beets are small enough that they  can be left whole. However, all needs the roots cut off & the skins removed. 

    Now that you are totally exhausted, we begin the packing and processing process.

    Pack your beets into sterilized jars. Cover with fresh boiling water leaving 1/2inch of headspace. Optional: add 1/2 tsp salt per pint / 1 tsp per quart; add 1 tablespoon vinegar per pint/ 2 tablespoons per quart. This does not create pickled beets. 

    Prepare and vent your canner as instructed. Pints are pressure canned for 30 minutes quarts are pressure canned for 35 min. These times are started when your pressure meets the specifications for your location sea level. For me its at 11lbs. Yes area hieght makes a difference. 

    Again do not remove your lid until the button naturally comes down and the pressure gauge show 0 zero pressure. 

    Remove careful. Let set for 24 hours in a safe place & count your “POPs”. Anything unsealed after 24 hours refrigerate and use first. 

    Enjoy!

    Kay L Rice

    (References if knowledge come from my Grandma, my mom & from “The Encyclopedia of Country Living)