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

On 2007-07-16, Melba's Jammin' > wrote:

> them in the washing machine along with the little cukes that are now

> All you pickled beet freaks, what's the texture of the beet supposed to
> be?

OK, who are you and what have you done with our beloved Melba!? :|

nb

On Jul 15, 10:30 pm, notbob > wrote:
> On 2007-07-16, Melba's Jammin' > wrote:
>
> > them in the washing machine along with the little cukes that are now
> > All you pickled beet freaks, what's the texture of the beet supposed to
> > be?
>
> OK, who are you and what have you done with our beloved Melba!? :|

ha! I was wondering that myself.

Pickled beets are so good on a rye crisp and liver pate, I think it's
the ultimate.

Fork tender is my vote, btw. I wish I knew how to make them like you
do...!!!

Karen

On 2007-07-16, Karen > wrote:
>
> Fork tender is my vote, btw. I wish I knew how to make them like you
> do...!!!

Pickled beets are the same texture/doneness as any other good beet.
Melba knows this.

Return our Mother!

nb

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

In article >,
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.

Why are you creating something you have no intention of eating???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Melba's Jammin' wrote:
> OK, so it's not blood, it's beet juice.

> Jeez, I oughtta be locked up.

Now go and win a Ribbon for Pickled Beets at the 2007 Minnesota State
Fair!

"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

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
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . net>,
margaret suran > wrote:

> Melba's Jammin' wrote:
> > OK, so it's not blood, it's beet juice.
>
> > Jeez, I oughtta be locked up.
>
> Now go and win a Ribbon for Pickled Beets at the 2007 Minnesota State
> Fair!

Shoot, I'd settle for anything that'll get me a ribbon. (I think I
posted that part to r.f.preserving.) LOL! I've got a tv station
coming over on Wednesday and I'm still deciding what the WIP will be for
them -- they want to see what I do. I was thinking about the dirt
chunks but the only conversation I can have about it is how gross they
are and I'm not sure they want that for their story. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:
> > OK, so it's not blood, it's beet juice.

> > 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

Yeah. For State Fair competition. Just to see if I can get a ribbon.
<g>
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
notbob > wrote:

> On 2007-07-16, Melba's Jammin' > wrote:
>
> > them in the washing machine along with the little cukes that are now
>
> > All you pickled beet freaks, what's the texture of the beet supposed to
> > be?
>
> OK, who are you and what have you done with our beloved Melba!? :|
>
> nb

<thrashes about from excessive vinegar fumes and waves hands wildly>
Here I am! Over here! Maybe next week I'll schedule an exorcism to
cleanse myself. I just showed the jars to Rob and we both laughed.
HE's not about to eat them, either.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' wrote:
> In article >,
> "kilikini" > wrote:
>
>> Melba's Jammin' wrote:
>>> OK, so it's not blood, it's beet juice.
>
>>> 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
>
> Yeah. For State Fair competition. Just to see if I can get a ribbon.
> <g>

Well good luck! I'd eat 'em. Heck, I'd eat anything you make. :~)

kili

In article . com>,
Karen > wrote:

> On Jul 15, 10:30 pm, notbob > wrote:
> > On 2007-07-16, Melba's Jammin' > wrote:
> >
> > > them in the washing machine along with the little cukes that are now
> > > All you pickled beet freaks, what's the texture of the beet supposed to
> > > be?
> >
> > OK, who are you and what have you done with our beloved Melba!? :|
>
> ha! I was wondering that myself.
>
> Pickled beets are so good on a rye crisp and liver pate, I think it's
> the ultimate.

Sounds like the ultimate to me, too. Not in a good way.

>
> Fork tender is my vote, btw. I wish I knew how to make them like you
> do...!!!
>
> Karen

What part are you struggling with, Karen? Here's the recipe I was sort
of following:

Pickled Boiled Dirt Chunks 2007
Barb Schaller adapted from the Ball Complete Book of Home Preserving

3 tbsp mixed pickling spices
2-1/2 cups vinegar
1 cup water
1 cup sugar
10 cups prepared beets (I had about 2 quarts)

(I added about 6 whole cloves and a broken up short stick of cinnamon to
the mixture, too. What the heck.)

Put the spices into a spice bag. (More about that later.) Bring to
boil then reduce heat, cover, and simmer for 15 minutes to "infuse the
vinegar". Add cooked and peeled beets to the mixture, heat through,
jar, cover, and process in a boiling water bath for 30 minutes. Use a
slotted spoon to fill the jars, then pour the boiling syrup over.

Here's the deal: You don't *have* to process these things if you just
put them in a clean jar and stick them in the fridge. I'm willing to
say they will last for-nearly-ever in the fridge. Just to contain the
spit-on-the-fork-causes-spoilage factor, put them into more than one jar
-- pint size is probably good. I had about 35 golf ball-ish size cooked
beets that I'd quartered.

About the spice bag (I used cheesecloth). If I were to do this again, I
wouldn't bother with the bag but would strain the liquid to remove the
spices before adding the beets to the liquid to heat.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
notbob > wrote:

> On 2007-07-16, Karen > wrote:
> >
> > Fork tender is my vote, btw. I wish I knew how to make them like you
> > do...!!!
>
> Pickled beets are the same texture/doneness as any other good beet.
> Melba knows this.

Like THAT tells me anything.
Here's the funniest part I forgot to tell: I picked up the beets at a
local farmers market yesterday at 0800. I was in a rush and said, "I'll
take these, and these, and these, and these. Four bucks, right?" The
kid seller said, "Wow! That's a lot of beets! You must really like
them." I said I hated them but needed to make these for the Fair. He
just laughed. He laughed!

> Return our Mother!
> nb

<vbg> Send the ransom check to me and I'll make it happen. "-)

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "kilikini" > wrote:

> >> Beets? BEETS? You? :~)
> >>
> >> kili
> >
> > Yeah. For State Fair competition. Just to see if I can get a ribbon.
> > <g>
>
> Well good luck! I'd eat 'em. Heck, I'd eat anything you make. :~)
>
> kili

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"kilikini" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "kilikini" > wrote:

> >>
> >> Beets? BEETS? You? :~)
> >>
> >> kili
> >
> > Yeah. For State Fair competition. Just to see if I can get a ribbon.
> > <g>
>
> Well good luck! I'd eat 'em. Heck, I'd eat anything you make. :~)
>
> kili

I think I forgot to say dinner's at 6:30. Probably with halushky made
on my new sparrow's ass that Margaret gave to me.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
>> Melba's Jammin' wrote:
>> > OK, so it's not blood, it's beet juice.
>
>> > 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
>
> Yeah. For State Fair competition. Just to see if I can get a ribbon.
> <g>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

Has the pull of the 'need for a ribbon' gotten this bad?
-g

On Jul 16, 10:29 am, Steve Wertz > wrote:
> On Mon, 16 Jul 2007 08:25:06 -0500, Melba's Jammin' wrote:
> > 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.
>
> What a whimp! There's nothing better than a small plate
> containing three pickled onion rings, 2 small pickled beets, and
> a pickled egg. With MELBA toast and a beer.
>
> -sw

Barb, I keep telling you. I'm close, it's a 15 minute drive. I love
BEETS. I'll gladly test them for you. Or, we could meet for lunch!
Heck, I'll even buy - and remember that I offered to buy!! (Long
story, we met for lunch and I forgot that I'd said I'd buy lunch for
her birthday - sign - it's hell to get older).

Love,

Niece Patty

On Jul 16, 10:56 am, Melba's Jammin' >
wrote:

> I think I forgot to say dinner's at 6:30. Probably with halushky made
> on my new sparrow's ass that Margaret gave to me.

_What_ are you ,making thos halushky on??? I'm drawing a blank on
what that could possibly.

And lady, if you're cooking something for the fair that you wouldn't
eat, you are addicted to those danged ribbons. Or is the prize your
picture on a run of pickled beets?

My Mom loves pickled beets. I think she likes the onions in the jar
even more, since she adds more when she's eaten them up and there's
still beets.

I'll give your recipe a shot, and see how she likes them. I will
tolerate the red devils only when they've been roasted with cut up
sweet taters and other roots.

maxine in ri

Melba's Jammin' wrote:
>
> <thrashes about from excessive vinegar fumes and waves hands wildly>
> Here I am! Over here! Maybe next week I'll schedule an exorcism to
> cleanse myself. I just showed the jars to Rob and we both laughed.
> HE's not about to eat them, either.

Send them here! I'll take them ALL!!! That's because I have
discerning taste, not like some people.

Dora

On Jul 16, 6:47 am, Melba's Jammin' >
wrote:
> What part are you struggling with, Karen? Here's the recipe I was sort
> of following:
>
> Pickled Boiled Dirt Chunks 2007
> Barb Schaller adapted from the Ball Complete Book of Home Preserving
>
> 3 tbsp mixed pickling spices
> 2-1/2 cups vinegar
> 1 cup water
> 1 cup sugar
> 10 cups prepared beets (I had about 2 quarts)
>
> (I added about 6 whole cloves and a broken up short stick of cinnamon to
> the mixture, too. What the heck.)
>
> Put the spices into a spice bag. (More about that later.) Bring to
> boil then reduce heat, cover, and simmer for 15 minutes to "infuse the
> vinegar". Add cooked and peeled beets to the mixture, heat through,
> jar, cover, and process in a boiling water bath for 30 minutes. Use a
> slotted spoon to fill the jars, then pour the boiling syrup over.
>
> Here's the deal: You don't *have* to process these things if you just
> put them in a clean jar and stick them in the fridge. I'm willing to
> say they will last for-nearly-ever in the fridge. Just to contain the
> spit-on-the-fork-causes-spoilage factor, put them into more than one jar
> -- pint size is probably good. I had about 35 golf ball-ish size cooked
> beets that I'd quartered.
>
> About the spice bag (I used cheesecloth). If I were to do this again, I
> wouldn't bother with the bag but would strain the liquid to remove the
> spices before adding the beets to the liquid to heat.

The jarred sliced pickled beets don't seem to have "pickling spices"
in them, do they? It must be just sugar and vinegar in the store-
bought kind? I will have to check the label next time. What are
pickling spices, anyway? (obviously, pickling is foreign territory for
me!...)

I never thought of making pickled beets without preserving them. It's
not as intimidating that way.

I've never seen quartered pickled beets. That sounds like a good bite
for in a salad!

Karen

In article >,
Steve Wertz > wrote:

> On Mon, 16 Jul 2007 00:20:53 -0500, Melba's Jammin' wrote:
>
> > All you pickled beet freaks, what's the texture of the beet supposed to
> > be? Fork tender? A little bit of tooth?
>
> They need to be tested by eating to see if they have the right
> texture.
>
> So have at it. They should be lightly crisp, but not to the
> point you'd teeth to chew them.
>
> -sw

Poop! These aren't crisp -- I can tell that by sticking the knife into
them. Oh, well. Maybe next year. Or maybe the judges like
"tender-cooked beets" in a brine. I'll know in five weeks. Feh!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"Virginia Tadrzynski" > wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > Yeah. For State Fair competition. Just to see if I can get a ribbon.
> > <g>
> > --
> > -Barb, Mother Superior, HOSSSPoJ

> Has the pull of the 'need for a ribbon' gotten this bad?
> -g

<grin> Could be. I just think it would be hilarious to win a ribbon
(preferably blue, but I'm not THAT fussy) for something I'd never eaten
or tasted and have no clue as to what's a good one. Though in this
case, I use the phrase "a good one" lightly.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . com>,
Karen > wrote:

> On Jul 16, 6:47 am, Melba's Jammin' >

> The jarred sliced pickled beets don't seem to have "pickling spices"
> in them, do they? It must be just sugar and vinegar in the store-
> bought kind? I will have to check the label next time. What are
> pickling spices, anyway? (obviously, pickling is foreign territory for
> me!...)
>
> I never thought of making pickled beets without preserving them. It's
> not as intimidating that way.
>
> I've never seen quartered pickled beets. That sounds like a good bite
> for in a salad!
>
> Karen

You're not ezzackly encouraging my prospects for a ribbon, here, Karen.
Knockitoffwillya?

Jeez, I would HOPE there would be something more to the commercial ones
than a vinegar-sugar syrup.

Re the preserving part of it -- you can do the same with my corn relish
or bread & butter pickles or watermelon pickles. I had about 1-1/2
quarts of watermelon pickles in the fridge for a year once. Never got
around to canning them. Eventually I divided them into smaller jars for
gifts (not processed, advise to refrigerate)

Pickling spice usually has bay leaf, mustard seed, allspice, maybe
clove, maybe cinnamon, dill seed, maybe peppercorns, maybe other. Not
all equal proportions, though. Kind of generic flavoring blend for
pickled vegetables. Pickled fruits usually are done with sweet spices
only -- cinnamon, clove, allspice. No bay leaf. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' > wrote:

> OK, so it's not blood, it's beet juice.

It must be the Real Barb this time! Halleluiah!

Here, read this:
<http://www.editred.com/Uploads/st_22094_Ode_to_beetroot>.

> I bought and cooked some (pressure cooked) last week and didn't pickle
> them because I thought I might have overcooked them.

No, I am sure you were just greedy and ate all of them "as is".

> So this morning I
> bought more -- $4 for four bunches of about 5 each, I think.

This is a ridiculously small amount for pickling. You need at least ten
times as much!

> 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.

Indeed, you ought to have roasted them instead.

> I just took them from the boiling water bath after 30 minutes of
> processing.

Way too long. If you boil beets normally, 30 minutes is plenty. In a
pressure cookier, 15 minutes is too long, 10 is enough.

> Five pints and two half pint jars.

A ridiculously small amount. The judges alone will be clamouring for
many more jars!

> Barf.

Indeed, there was probably a lot juice lost in that pressure cooker.

> All you pickled beet freaks, what's the texture of the beet supposed to
> be? Fork tender? A little bit of tooth?

In between. BTW, that $175 jar of beet pickles was great, one of the
best I've ever had.

> 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.

He saves them for the fair.

> Jeez, I oughtta be locked up.

Yes, because if you won't also enter Barb's Beety Beauty you will have
trouble winning more than a couple of black ribbons.

Bubba

Melba's Jammin' > wrote:

> I think I forgot to say dinner's at 6:30. Probably with halushky made
> on my new sparrow's ass that Margaret gave to me.

Spätzlehobel, AKA struhadlo na halusky? You lost your old struhadlo,
then?

Bubba

Melba's Jammin' > wrote:

> Shoot, I'd settle for anything that'll get me a ribbon.

Good, then you next wonderful project is decided upon - lacto-fermented
beets, akin to sour gherkins and made largely the same way. Here is a
recipe.

Select intensively-coloured beetroots and soak in water for 15-20
minutes, then rinse and peel. Cube the large one and leave the small
ones whole. Let them ferment in a glass of enameled container. To
avoid the beetroots getting dark, they have to be put into the brine
immediately after peeling. The brine should contain 300-400 g (10.5-14
oz) salt per 10 l (10.5 qt) water and cover the beetroots with 10-15 cm
(4-6 in) to spare. Put a round of wood on top and weigh with something
that will keep the beetroots under water. In the first days of
fermentation foam will be forming, which should always be skimmed. If
fermentation does not start spontaneously, it can be helped along by
adding a piece of bread (rye for preference) with still active sourdough
culture, or some raw whey. At room temperature, fermentation will end
in about 8-10 days, after which the beetroots should be refrigerated at
0-5°C (32-41°F). If mould forms on the surface (happens often), it
should be carefully removed with a clean spoon or cloth.

Bubba

Melba's Jammin' wrote:
I was in a rush and said, "I'll
> take these, and these, and these, and these. Four bucks, right?" The
> kid seller said, "Wow! That's a lot of beets! You must really like
> them." I said I hated them but needed to make these for the Fair. He
> just laughed. He laughed!


He probably thought you were joking.
He had *no idea* what a competitive wench you are when it comes to that
State Fair!

(Victor Sack) wrote in news:1i1d7g3.17tvtdp102hfbmN%
:

> This is a ridiculously small amount for pickling. You need at least ten
> times as much!
>

Best to not talk to her untill after the beet eating frenzy subsides...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"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

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > OK, so it's not blood, it's beet juice.
>
> It must be the Real Barb this time! Halleluiah!
>
> Here, read this:
> <http://www.editred.com/Uploads/st_22094_Ode_to_beetroot>.
>
> > I bought and cooked some (pressure cooked) last week and didn't pickle
> > them because I thought I might have overcooked them.
>
> No, I am sure you were just greedy and ate all of them "as is".
>
> > So this morning I
> > bought more -- $4 for four bunches of about 5 each, I think.
>
> This is a ridiculously small amount for pickling. You need at least ten
> times as much!
>
> > 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.
>
> Indeed, you ought to have roasted them instead.

Yeah, right. Eau de Terra Firma.
>
> > I just took them from the boiling water bath after 30 minutes of
> > processing.
>
> Way too long. If you boil beets normally, 30 minutes is plenty. In a
> pressure cookier, 15 minutes is too long, 10 is enough.

You misunderstood, Bubba Vic. Thirty minutes is how long it takes to
process the filled jars for safe storage. I pressure cooked them for 15
minutes, I think. Too long for their size, I think.

> In between. BTW, that $175 jar of beet pickles was great, one of the
> best I've ever had.

It was a blue ribbon winner ‹ it should have been good.
>
> > 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.
>
> He saves them for the fair.

Not.

> > Jeez, I oughtta be locked up.
>
> Yes, because if you won't also enter Barb's Beety Beauty you will have
> trouble winning more than a couple of black ribbons.
>
> Bubba

I've only got one package of Kool Aid left, Bubba Vic. And to do that
jelly, I have to peel the beets before cooking them. Bleah!

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Shoot, I'd settle for anything that'll get me a ribbon.
>
> Good, then you next wonderful project is decided upon - lacto-fermented
> beets, akin to sour gherkins and made largely the same way. Here is a
> recipe.

> At room temperature, fermentation will end
> in about 8-10 days,

It'll end long before that, Pal. In fact, it's never gonna get off the
ground. Fermented beets sounds as disgusting as anything I've run into
lately. You prevert!

> after which the beetroots should be refrigerated at
> 0-5°C (32-41°F). If mould forms on the surface (happens often), it
> should be carefully removed with a clean spoon or cloth.
>
> Bubba

Kewl! Moldy Beets -- could be a rock band.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > I think I forgot to say dinner's at 6:30. Probably with halushky made
> > on my new sparrow's ass that Margaret gave to me.
>
> Spätzlehobel, AKA struhadlo na halusky? You lost your old struhadlo,
> then?
>
> Bubba

Nope, I still have it. But this was too cool to pass up and Gretl got
it for me when she and Sue and Stan and Sheryl got together a month or
so back.

http://store.bowerykitchens.com/spaetzlemaker.html

It works slicker'n snot. I've used it three or four times since
receiving it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article . com>,
maxine in ri > wrote:

> On Jul 16, 10:56 am, Melba's Jammin' >
> wrote:
>
> > I think I forgot to say dinner's at 6:30. Probably with halushky made
> > on my new sparrow's ass that Margaret gave to me.
>
> _What_ are you ,making thos halushky on??? I'm drawing a blank on
> what that could possibly.

Ask Margaret.
>
> And lady, if you're cooking something for the fair that you wouldn't
> eat, you are addicted to those danged ribbons.

Not really. I don't eat 95% of what I make. Not because I dislike the
stuff (it's very good) ‹ but I just don't much care for it. Corn relish
has won something like 8 blue ribbons and I rarely eat it. Rob likes
it. I make the B&B pickles chiefly for his pleasure though I guess
they're okay -- they don't make me hum, though.

I'm more addicted to the fun involved in it all. The PR appearances are
fun -- I figure I'm providing stories for the Small Child. Maybe she'll
get a kick out of reading the press coverage when she's 16.

Re the ribbons: I can be as competitive as anyone, I suppose, but I'm
such a slug that I tend to do that which I don't consider to be
especially difficult. My standard comments include these: Who I am
does not rest on blue, red, white, or pink ribbons; and there's nothing
like success to encourage a person. :-)

I make my stuff for other people (you think WE eat 400 jars of jam
annually?) and it's easy enough to pull two jars from a batch for
consideration. Also, the blue ribbons allow me to price my stuff at a
level that makes my sister shake her head in amazement. At that, I'm
probably making 83 cents a jar if all production costs were calculated.
See remark above about being a slug. It's been suggested that I try to
market my stuff commercially. I'm not interested in working that hard.

> Or is the prize your picture on a run of pickled beets?

Not likely. Not enough market interest, I'm pretty sure.
>
> My Mom loves pickled beets. I think she likes the onions in the jar
> even more, since she adds more when she's eaten them up and there's
> still beets.

Yeah? I put a couple sliced onions in mine, too.

> I'll give your recipe a shot, and see how she likes them. I will
> tolerate the red devils only when they've been roasted with cut up
> sweet taters and other roots.

A helluva way to treat sweet potatoes, you ask me.
Want a pickle hat? "-)
>
> maxine in ri
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:
> I was in a rush and said, "I'll take these, and these, and these,
> and these. Four bucks, right?"
> > The kid seller said, "Wow! That's a lot of beets! You must really
> > like them." I said I hated them but needed to make these for the
> > Fair. He just laughed. He laughed!

> He probably thought you were joking.
> He had *no idea* what a competitive wench you are when it comes to that
> State Fair!

I think you're right about him not believing me. Maybe I'll bring him a
jar. . . .

Someday I'm gonna work at the Fair in the department where I
exhibit/compete -- intake and stuff like that. I'm not qualified to
judge and don't especially want to, but I'd REALLY like to see what goes
on when the judging is done. The judges are rarely identified publicly
and they don't let the "exhibitors" watch the judging. Drat!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

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?

Between the two. Solid and firm, not al dente.

-L.

On Jul 16, 10:11 pm, Melba's Jammin' >
wrote:
> In article . com>,
> maxine in ri > wrote:
>
> > On Jul 16, 10:56 am, Melba's Jammin' >
> > wrote:
>
> > > I think I forgot to say dinner's at 6:30. Probably with halushky made
> > > on my new sparrow's ass that Margaret gave to me.
>
> > _What_ are you ,making thos halushky on??? I'm drawing a blank on
> > what that could possibly.
>
> Ask Margaret.

Dear Margaret,

What the heck is Barb misspelling now?

Hugs,
Maxine

> Not really. I don't eat 95% of what I make. Not because I dislike the
> stuff (it's very good) ‹ but I just don't much care for it. Corn relish
> has won something like 8 blue ribbons and I rarely eat it. Rob likes
> it. I make the B&B pickles chiefly for his pleasure though I guess
> they're okay -- they don't make me hum, though.

That's still for eatin'. You've got direct feedback there.

> I'm more addicted to the fun involved in it all. The PR appearances are
> fun -- I figure I'm providing stories for the Small Child. Maybe she'll
> get a kick out of reading the press coverage when she's 16.

Being addcited to fun is good. When Small Child is 16, she'll not
want to be associated with anything that includes pickle hats<g>.
Trust me. I've got one. Of both.

> Re the ribbons: I can be as competitive as anyone, I suppose, but I'm
> such a slug that I tend to do that which I don't consider to be
> especially difficult. My standard comments include these: Who I am
> does not rest on blue, red, white, or pink ribbons; and there's nothing
> like success to encourage a person. :-)

Yeah, sure. <g>

> I make my stuff for other people (you think WE eat 400 jars of jam
> annually?) and it's easy enough to pull two jars from a batch for
> consideration. Also, the blue ribbons allow me to price my stuff at a
> level that makes my sister shake her head in amazement. At that, I'm
> probably making 83 cents a jar if all production costs were calculated.
> See remark above about being a slug. It's been suggested that I try to
> market my stuff commercially. I'm not interested in working that hard.

That's what Mom always did with her jelly. She'd bring a jar with her
whenever she went visiting.

> > Or is the prize your picture on a run of pickled beets?
>
> Not likely. Not enough market interest, I'm pretty sure.

Just because there are not 23 brands, there are plenty of them out
there.
Sick people are everywhere.

> > I'll give your recipe a shot, and see how she likes them. I will
> > tolerate the red devils only when they've been roasted with cut up
> > sweet taters and other roots.
>
> A helluva way to treat sweet potatoes, you ask me.
> Want a pickle hat? "-)

Still have several. See above comments re 16.

Have fun.
maxine

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Victor Sack) wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > OK, so it's not blood, it's beet juice.
>>
>> It must be the Real Barb this time! Halleluiah!
>>
>> Here, read this:
>> <http://www.editred.com/Uploads/st_22094_Ode_to_beetroot>.
>>
>> > I bought and cooked some (pressure cooked) last week and didn't pickle
>> > them because I thought I might have overcooked them.
>>
>> No, I am sure you were just greedy and ate all of them "as is".
>>
>> > So this morning I
>> > bought more -- $4 for four bunches of about 5 each, I think.
>>
>> This is a ridiculously small amount for pickling. You need at least ten
>> times as much!
>>
>> > 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.
>>
>> Indeed, you ought to have roasted them instead.
>
> Yeah, right. Eau de Terra Firma.
>>
>> > I just took them from the boiling water bath after 30 minutes of
>> > processing.
>>
>> Way too long. If you boil beets normally, 30 minutes is plenty. In a
>> pressure cookier, 15 minutes is too long, 10 is enough.
>
> You misunderstood, Bubba Vic. Thirty minutes is how long it takes to
> process the filled jars for safe storage. I pressure cooked them for 15
> minutes, I think. Too long for their size, I think.
>
>> In between. BTW, that $175 jar of beet pickles was great, one of the
>> best I've ever had.
>
> It was a blue ribbon winner < it should have been good.
>>
>> > 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.
>>
>> He saves them for the fair.
>
> Not.
>
>> > Jeez, I oughtta be locked up.
>>
>> Yes, because if you won't also enter Barb's Beety Beauty you will have
>> trouble winning more than a couple of black ribbons.
>>
>> Bubba
>
> I've only got one package of Kool Aid left, Bubba Vic. And to do that
> jelly, I have to peel the beets before cooking them. Bleah!
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

You gonna make Kool-aid pickles for the Fair. I think the NYTs called the
Koolickles.
-ginny

In article >,
"Virginia Tadrzynski" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > (Victor Sack) wrote:

> >> Yes, because if you won't also enter Barb's Beety Beauty you will have
> >> trouble winning more than a couple of black ribbons.
> >>
> >> Bubba
> >
> > I've only got one package of Kool Aid left, Bubba Vic. And to do that
> > jelly, I have to peel the beets before cooking them. Bleah!

> You gonna make Kool-aid pickles for the Fair. I think the NYTs called the
> Koolickles.
> -ginny

Lord, no! The raspberry Kool-Aid is for Bubba's beet jelly that he
wouldn't touch but likes to razz me about.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007