Melba's Jammin' wrote:
> OK, so it's not blood, it's beet juice.
>
> I bought and cooked some (pressure cooked) last week and didn't pickle
> them because I thought I might have overcooked them. So this morning
> I bought more -- $4 for four bunches of about 5 each, I think. I
> washed them in the washing machine along with the little cukes that
> are now bread and butter pickles, and four small terry towels. I
> pressure cooked these suckers, too, for less time than the others
> (I'm pretty sure) and I'm not sure about these, either. Crap.
>
> I just took them from the boiling water bath after 30 minutes of
> processing. Five pints and two half pint jars. Barf.
>
> All you pickled beet freaks, what's the texture of the beet supposed
> to be? Fork tender? A little bit of tooth?
>
> As far as entering them in the Fair < well, I'm going to. I used a
> different recipe this year than last < and have no clue about what
> they taste like. Rob won't eat them either.
>
> Jeez, I oughtta be locked up.

Beets? BEETS? You? :~)

kili