Beet canning july 2009.

We have been canning beets like crazy for 2 days now, here are a few pictures of the process we took it was all done outside on the open pit except for the making of the pickling juice and the canning it self was done inside.
Here's a few pics of the beets being washed off before we handled them at the table.



Here is my mom and Beth cutting tops off and dead debris before they were put on the fire to be scalded.


Here are a few pictures of the beets on the open pit fire waiting for them to boil.



Here is the first batch ready to go in the house to get the juice and lids and rings on.

These were done last night.

these were done this morning and just came out of the pot and the jars still have to be cleaned up..

Anthony got caught drinking the beet pickling juice. lolol


We still have more to go but i think i may donate them to the nursing home in town and at the home for elderly but still live on there own but have on site care they love the fresh veggie's

My gosh Mike it is sure hard to believe your deticated family. I am amazed and proud of you and your whole family.

You sure know how to do many things and you do all of them very well.

You are a Great Human Being and so are your family members.

Such a Great Family you all are!

Thats alot of beets!

that look good and tasty mike mmmm i have beets growing to but thay are not ready yet.

If any of you would like the recipe here is the one that i use.
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Sweet Pickled Red Beets.

5 pounds 1 to 2 inch beets with tops
water
2 cups sugar
2 cups water
2 cups cider vinegar (labeled 5% acidity)
1 teaspoon whole cloves
1 teaspoon whole all spice
2 (2 inch) cinnamon sticks

Wash beets. trim tops leaving 3 inches of the tops and the roots. place whole beets in an 8 or 10 quart sauce pan and cover beets with water.cover sauce pan and cook beets over medium-high heat until skins slip off easily, approximately 15 minutes. drain and discard liquid. trim off tops and roots. slip off skins. tie spices in spice bag or cheesecloth. in a 4 to 6 quart sauce pan, combine all remaining ingredients. bring to a boil over medium-high heat. remove spices. immediately fill pint or quart jars with beets, leaving 1/2 inch head-space. poor hot vinegar carefully run a nonmetallic utensil down the inside of jars to remove trapped air bubbles. wipe jar tops and threads clean. place hot lids on jars and screw down firmly. process in boiling water bath canner for 30 minutes.

Yield is approximately 6 pints or 3 quarts.

Man are they awesome, we have been eating them already.

Man I love pickled beets! I remember helping my mom can beets and all sorts of other things when I was growing up. Looks like Anthony had a beet moustache lolol.... Great pics, Mike!~! Thanks for sharing!