Wednesday, July 28, 2010

A Busy Day in the Kitchen

We've had a busy week in the kitchen putting things into canning jars. Hot, tiring work to be sure, but I know the reward will be worth it. Katie canned a canner load of Rattlesnake pole beans this morning, our first of the year. I was working on Rebekah's birthday presents while she did that and then we canned blueberries and pickled heirloom beets this afternoon/evening. Our beet varieties are: Chioggia, Golden, Lutz Winter Keeper. I don't think I'm a huge pickled beet fan, but they will add variety to the dullness of Winter's protein-heavy repast. I think we're about finished with the blueberries, I ought to make more syrup since what I did make is making its way to New York before long and I have none left for us. We'll see, I know we'll be elbow deep in peaches tomorrow and/or Friday and I don't want to bite off too much. This is our Pickled Beet recipe, it's from 1911.
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Pickled Heirloom Beets
1. Wash beets and trim off beet greens. Dispatch a child to feed the greens to the pigs; meanwhile leave roots and 1 inch of stems and cook until tender, about a half hour more or less.
Drain beets, cool and peel. Next, admire them on the plate.

2. Cut into slices or cubes, place in jars and pack them in but don't crush them. Then admire them some more and call all of the children in to remark on the pleasing aesthetics that beets entail.

3. In a separate kettle combine: 4 cups cider vinegar, 2 cups brown sugar, 2 cups water, 1.5 teaspoons canning salt, and in a spice bag put 2 cinnamon sticks, 12 whole cloves and 1 teaspoon whole allspice. Add spice bag to vinegar/sugar and boil for 5 minutes or the amount of time that it takes a 4 year old to tell you about the presents that she wants for her birthday which is still 4 months away. Remove spice bag and ladle syrup over beets in jars.





4. Put bands and lids in place and can in a boiling water bath canner for a half hour. Watch the storm roll in as you frantically grab the laundry from the clothesline with clothes pins flying every which way. Let it occur to you at 5:30 that you have nothing prepared for Supper and call for pizza.



Be thankful for everything that was accomplished in a day's time and doubly thankful that every day isn't like today. :-D

7 comments:

  1. Aye, Aye, Aye, that's how a canning day is here at this house too :)
    Sure do like your writing style!

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  2. lol, thanks.
    I write pretty much how I talk. :-D

    I certainly do love to watch the jars add up, it's a satisfying feeling. Do you have any canning recipes to share? I watch your blog for them but I might have overlooked some.

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  3. I've never seen yellow beets! Or white beets. I love all your canning posts; I learn so much!

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  4. I feel so ashamed . . .
    my beets have been ready in the garden for a good week now and i just keep putting it off. I ADORE pickled beets. Some winter nights when the family is all asleep, I run downstairs for a bottle and eat the entire thing while reading some delicious book.
    Okay, so I will get my beets done Saturday. I just hate the heat it brings to my house. I think I will try the garage for the canner. Your pigs comment made me giggle, wish we had some to send the girls out to feed!

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  5. Those are beautiful beets! I think I could force myself to eat them ;) I've never really eaten any. I did my first jar of peppers this week, but my garden is MUCH smaller than yours!

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  6. Oh, dear this reminds me our beets will be ready soon... :)

    Today we did apple sauce. :)

    Fun, fun, fun.... :d

    Your stuff always looks so beautiful when its done. :)

    Love,
    Brooke

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  7. Paris,

    I never enjoyed cooked beets but actually enjoy the spiced canned ones.

    I would love to come visit and revel in all things domestic!

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