"Melba's Jammin'" > wrote in message
...
> In article >,
> "Janet B." > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > OK, so it's not blood, it's beet juice.
>
>> > 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
>
> Thanks for the tender part. A paring knife went in *very* easily, Janet.
> Day-am! I forgot about the crinkle cutter * I have one. These things
> were maybe the size of a golf ball and I quartered them -- wedge-like.
> Never even thought about the crinkle cutter. I'd have had to touch them
> more, I think. Ick. At golf ball size, could I have left them whole?
> Then I really wouldn't have had to touch them much.
> --
> -Barb, Mother Superior, HOSSSPoJ

Yes, at golf ball you could have left them whole although for what you were
preparing, I think that you sized them just right. The idea is to have a
bite not have to bite it in two.. I use the tennis ball size beets from the
garden and do them in the pressure cooker -- 18 minutes at 10#. But even
then not every beet is the same size and the smaller ones hold together just
fine. Beets are pretty sturdy. Best of luck at the Fair.
Janet