Cumberpach wrote:

> "The Joneses" > wrote in message
> ...
> > Cumberpach wrote:
> >
> > > "The Joneses" > wrote in message
> > > ...
> > > > Cumberpach wrote:
> > > >
> > > > > Hi there, I'm oldbiely challenged and I hope this question hasn't
> been
> > > asked
> > > > > recently.
> > > > > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
> > > whole
> > > > > lot took about 90 mins in the saucepan(s).
> > > > > Q. Can I use a pressure cooker to speed up the process, or will it
> all
> > > end
> > > > > in tears. TIA.
> > > <snip>
> > > > Dear Pete, let us know your recipe and it will help. > pressure cooker
> to
> > > cook up beets is a good idea, but we don't want them *mush*
> > > > now do we?
> > > > Edrena, at 4000 feet.
> > > >
> > > The beets I am cropping now are called 'Cylindra' and I am picking at
> 2.5
> > > inch diameter. I can get in 3 lbs per saucepan and I simmer for 90 mins,
> the
> > > flesh is then pierceable with a fork.
> > > My next crop 'Boltardy' should be ready in about about 2 weeks.
> > > I am at 400 feet near South coast of Cornwall.
> > >
> > > Pete
> >
> > Sounds like you get'em at just the right size. Can you get a bigger pot?
> I
> > don't simmer, I boil the dickens out of them and they're just fine.
>
> Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best' and the
> pressure cooker base can be used as a 2 gallon saucepan. BTW I meant to ask
> Pickle, what 'canned for 30 mins' meant (serious question). My last batch, I
> used 1 and half lb jars and I was quite pleased when the cooling malt
> vinegar, popped the vacuum lids closed.

That means put filled jars with 2 piece new lids in boiling water bath for 30
min.
Be sure to cover jars + 2 " or so. Time when water comes back to a *rolling
boil* Those are pretty big jars (one pint or pint and a half?) might want to
increase your BWB 5 min.
If you aren't using a BWB you might be courting danger. Although the vinegar,
salt and sugar will contribute to keeping quality, the heat is important too,
and the long time in the BWB insures this dense root vegetable is heated
throughout. Many will tell you just because it seals, don't mean it won't molder
on you. While it's not quite the same, read the "Jam crisis--inversion method
stinks" thread here just a few days ago. Beets are root veggies, in contact
with soil & the germ that causes botulism which thrives in a lower temp vacuum
(when your jars seal). Botulism is an awful killer though relatively rare. Use
the BWB.
Edrena