"Melba's Jammin'" > wrote in message
...
> 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.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

Fork tender. Did you pickle them whole or use that fancy wavy cutter to
make sliced, pickled beets?
Send them out to me, I'll check them for you.
Janet