Colin’s Culinary Corner

by Colin Eads

We grow many different kinds of beets in the vegetable gardens at Reynolda. Boro, Bull’s Blood, Golden Burpee and the traditional Detroit Dark Red are all varieties that we’ve grown and harvested over the last few years.

I come from a family that has always canned what we grow in our home garden. So I wanted to do the same with some of the beets that came from Reynolda. I canned several pints of pickled beets from what was harvested last fall. Here are the steps for canning pickled beets

PICKLING BEETS from REYNOLDA GARDENS

1. Gather beets from the garden. Do not use beets that are soft or have bruises. 2. Clean beets. If there is excessive dirt, you may need to use a soft scrub brush. Once cleaned, take a knife and cut the stems 2-3 inches from tops of beets. 3. Cook beets. Cover with water and cook till beets are tender. 4. Remove from heat and drain water.

Reserve 2 cups of water. While beets are cooling, prepare canner pot. 5. Once beets are cool, remove skin and cut into desired size. Place beets in jars that have been sterilized. 6. In large pot, mix together equal parts of sugar and beet water. Add 1 quart of vinegar and 1 tablespoon of pickling salt.

Bring mixture to a rapid boil and pour hot brine over the beets in the jars. Seal with lids and rings. 7. Place cans into canner and add water up to the mouth of the jar. Let water come to a boil and cook for 40–50 minutes. 8. Remove jars from canner and let cool.

You will hear the lids make a popping sound when they seal.