DW picked the last of the beets today. I am getting ready to slow roast
them, then peel and slice, and then pickle them. Plan to use one of the
Ball Book recipes. Any advice from this group, it's been years since I
pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>

Also the fig crop is starting to come in. Since we put bird netting over
the tree we are likely to get a lot of figs. Have fig preserves and fig
jam in mind at the moment.

Getting ready to fire up the gas grill and roast some Anaheim chiles to
use for chiles relleno this evening.

Put my large roasting pan in the oven yesterday and cooked two large
pork butt roasts for about 4 hours at 350F. then pulled the meat with
two forks ala Barb's method. Meat is in three large vacuum bags in the
freezer. Our daughter is renting a beach cabin at Crystal Beach, TX for
a week and we and our multitudinous descendants will descent upon them.
We're taking the pork with BBQ sauce for sammiches, a large spiral cut
honey cured ham, 6 lbs of hamburger meat and some chickens for grilling
or smoking. Seems the cabin comes with a grill and a smoker. First
vacation for us in about fourteen years so we're looking forward to it.
Of course we will take a case or two of home canned green beans,
blackeyed peas, jellies, jams, pear sauce, etc with us too. Thinking
about having some tee shirts made for us and the descendants. Trying to
come up with a catchy logo for them.

George

"George Shirley" > wrote in message
...
> DW picked the last of the beets today. I am getting ready to slow roast
> them, then peel and slice, and then pickle them. Plan to use one of the
> Ball Book recipes. Any advice from this group, it's been years since I
> pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>
> Also the fig crop is starting to come in. Since we put bird netting over
> the tree we are likely to get a lot of figs. Have fig preserves and fig
> jam in mind at the moment.

Shade of remembrance....MeMaw's Strawberry Fig Preserves MMmmmmmmm!

>
> Getting ready to fire up the gas grill and roast some Anaheim chiles to
> use for chiles relleno this evening.
>
> Put my large roasting pan in the oven yesterday and cooked two large
> pork butt roasts for about 4 hours at 350F. then pulled the meat with
> two forks ala Barb's method. Meat is in three large vacuum bags in the
> freezer. Our daughter is renting a beach cabin at Crystal Beach, TX for
> a week and we and our multitudinous descendants will descent upon them.
> We're taking the pork with BBQ sauce for sammiches, a large spiral cut
> honey cured ham, 6 lbs of hamburger meat and some chickens for grilling
> or smoking. Seems the cabin comes with a grill and a smoker. First
> vacation for us in about fourteen years so we're looking forward to it.
> Of course we will take a case or two of home canned green beans,
> blackeyed peas, jellies, jams, pear sauce, etc with us too.

Sounds like a great time....I could be a long-lost nephew or something, you
knon on Aunt Barb's side o' de family?

> Thinking
> about having some tee shirts made for us and the descendants. Trying to
> come up with a catchy logo for them.

"....and DO call me Shirley!"

>
> George
>

KW

"KW" <keith_warrennospamatallteldotnet> wrote in message
...
>
> "George Shirley" > wrote in message
> ...
> > DW picked the last of the beets today. I am getting ready to slow roast
> > them, then peel and slice, and then pickle them. Plan to use one of the
> > Ball Book recipes. Any advice from this group, it's been years since I
> > pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>

Oh, and I'm no help on the beets <shiver>....I definately hail from Barb's
lineage on that one!

KW

"George Shirley" > wrote in message
...
> ... First vacation for us in about fourteen years so we're looking forward
> to it. Of course we will take a case or two of home canned green beans,
> blackeyed peas, jellies, jams, pear sauce, etc with us too. Thinking about
> having some tee shirts made for us and the descendants. Trying to come up
> with a catchy logo for them.
>
> George

Sounds like a real fine time.
A good bread & butter recipe might pair well with the b**ts, they can take
the strong flavors. I prefer the red wine version from Joy of Pickling. My
sis just peels & soaks raw beet strips in a vinegar solution in the fridge,
whatever spices or herbs are available. Lots of dill is nice with beets, or
cinnamon & clove.
"I Shirley like my family!"
"Some of Anne & George's genes"
"Can you tell we're family?"

Edrena

"The Joneses" > wrote in message
t...
> "George Shirley" > wrote in message
> ...
>> ... First vacation for us in about fourteen years so we're looking
>> forward to it. Of course we will take a case or two of home canned green
>> beans, blackeyed peas, jellies, jams, pear sauce, etc with us too.
>> Thinking about having some tee shirts made for us and the descendants.
>> Trying to come up with a catchy logo for them.
>>
>> George
>
> Sounds like a real fine time.
> A good bread & butter recipe might pair well with the b**ts, they can take
> the strong flavors. I prefer the red wine version from Joy of Pickling. My
> sis just peels & soaks raw beet strips in a vinegar solution in the
> fridge, whatever spices or herbs are available. Lots of dill is nice with
> beets, or cinnamon & clove.


> "I Shirley like my family!"

this one's the best!!


> "Some of Anne & George's genes"
> "Can you tell we're family?"
>
> Edrena
>
>

I'll second the red wine version - I could eat them like popcorn they're so
good!

Kathi

"The Cook" > wrote in message
...
> On Fri, 29 Jun 2007 10:48:06 -0500, George Shirley
> > wrote:
>
>>DW picked the last of the beets today. I am getting ready to slow roast
>>them, then peel and slice, and then pickle them. Plan to use one of the
>>Ball Book recipes. Any advice from this group, it's been years since I
>>pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>>
>>Also the fig crop is starting to come in. Since we put bird netting over
>>the tree we are likely to get a lot of figs. Have fig preserves and fig
>>jam in mind at the moment.
>>
>>Getting ready to fire up the gas grill and roast some Anaheim chiles to
>>use for chiles relleno this evening.
>>
>>Put my large roasting pan in the oven yesterday and cooked two large
>>pork butt roasts for about 4 hours at 350F. then pulled the meat with
>>two forks ala Barb's method. Meat is in three large vacuum bags in the
>>freezer. Our daughter is renting a beach cabin at Crystal Beach, TX for
>>a week and we and our multitudinous descendants will descent upon them.
>>We're taking the pork with BBQ sauce for sammiches, a large spiral cut
>>honey cured ham, 6 lbs of hamburger meat and some chickens for grilling
>>or smoking. Seems the cabin comes with a grill and a smoker. First
>>vacation for us in about fourteen years so we're looking forward to it.
>>Of course we will take a case or two of home canned green beans,
>>blackeyed peas, jellies, jams, pear sauce, etc with us too. Thinking
>>about having some tee shirts made for us and the descendants. Trying to
>>come up with a catchy logo for them.
>>
>>George
>
>
> Here are the ingredients from the recipe that Edrena posted last year
> for pickled beets with red wine. I am not including the instructions
> since they are pretty straight forward.
>
> 6 pounds beets, with rootlets and 2 inches of tops
> 1 teaspoon whole cloves
> 2 4 inch cinnamon sticks, broken
> One 1-inch piece fresh ginger, sliced thin
> 3 cups sugar
> 2 cups red wine
> 3 cups red wine vinegar
> 1 tablespoon salt
>
> Simmer the syrup for 10 minutes.
> Leave 1/2 inch head space
> Process 30 minutes in BWB
>
> Makes about 7 pints.
>
>
For a very special treat, I slice the beets, then use a cookie cutter to cut
into fanciful shapes, then can as usual. My favorite shapes are stars, moons
& hearts. Very simple shapes without a lot of edges to get broken. This will
require at least 50% more beets. But the cook gets to eat up the scraps! Or
serve with a sprinkle of butter & dill & sour cream for supper (I haveta use
all diet stuff these days, but the diet stuff gets better every year). Or
use plain in salad or sprinkle over green beaners. If you can't stand beets
they are good for the dog.
Edrena

George Shirley wrote:
> DW picked the last of the beets today. I am getting ready to slow roast
> them,

I like doing that for salads (say greens with roasted beets, blue cheese
and toasted walnuts), or for a picnic
http://bitsyskitchen.com/german47.html or as part of a roasted root
veggie side dish.... my twisted friend up the street calls them
"sun-dried beets."

B/

KW wrote:
> "KW" <keith_warrennospamatallteldotnet> wrote in message
> ...
>>
>> "George Shirley" > wrote in message
>> ...
>>> DW picked the last of the beets today. I am getting ready to slow
>>> roast them, then peel and slice, and then pickle them. Plan to use
>>> one of the Ball Book recipes. Any advice from this group, it's been
>>> years since I pickled beets? No advice from Barb please, I know she
>>> hates b**ts. <VBG>
>
> Oh, and I'm no help on the beets <shiver>....I definately hail from
> Barb's lineage on that one!

Oh the other hand.. I *love* beetroot)

Bring on the recipes please)

The Cook wrote:

> 6 pounds beets, with rootlets and 2 inches of tops

Around here, fresh beets are $$ for some reason. I rarely use them
because of that; usually I buy the small canned whole ones.

> Process 30 minutes in BWB

The canned ones are already cooked, I imagine that's why the longer
period in the BWB. Would you think an ordinary 10 minutes would do
here, and then let sit for a couple weeks to let the brine get through
the dense root?

B/

George,
We have made our first batch of pickled beets this year will make more later
when the others are ready.

We used the newest Ball Book for the rcipe on page 53.
Our variety of beets are Chiggia which are pinkish color with white circles
all the way thru. They are very sweet.

Then we had orange colored beets and finally long cylindrical shaped deep
red beets.

Since my husband has CKD and also is diabetic I did not use salt and instead
of sugar I used granular SPLENDA in the bag.

I tell you I did not miss the salt at all and the Splenda tasted good in the
recipe. I think the slight changes I made are okay and won't pose a hazard
in the way of safety because of the acid of the vinegar.

I also keep all our canned goods in our dark cook basement that is now 68
degrees.

I love these pickled beets and the Ball Book recipe is a boiling water bath
recipe. But if you just "can" the beets without them being pickled they
must be pressure canned.

George I really enjoy your posts and find this NG most interesting and
intelligent.

ann

On Fri, 29 Jun 2007 10:48:06 -0500, George Shirley
> wrote:

>DW picked the last of the beets today. I am getting ready to slow roast
>them, then peel and slice, and then pickle them. Plan to use one of the
>Ball Book recipes. Any advice from this group, it's been years since I
>pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>
>Also the fig crop is starting to come in. Since we put bird netting over
>the tree we are likely to get a lot of figs. Have fig preserves and fig
>jam in mind at the moment.
>
>Getting ready to fire up the gas grill and roast some Anaheim chiles to
>use for chiles relleno this evening.
>
>Put my large roasting pan in the oven yesterday and cooked two large
>pork butt roasts for about 4 hours at 350F. then pulled the meat with
>two forks ala Barb's method. Meat is in three large vacuum bags in the
>freezer. Our daughter is renting a beach cabin at Crystal Beach, TX for
>a week and we and our multitudinous descendants will descent upon them.
>We're taking the pork with BBQ sauce for sammiches, a large spiral cut
>honey cured ham, 6 lbs of hamburger meat and some chickens for grilling
>or smoking. Seems the cabin comes with a grill and a smoker. First
>vacation for us in about fourteen years so we're looking forward to it.
>Of course we will take a case or two of home canned green beans,
>blackeyed peas, jellies, jams, pear sauce, etc with us too. Thinking
>about having some tee shirts made for us and the descendants. Trying to
>come up with a catchy logo for them.
>
>George


Here are the ingredients from the recipe that Edrena posted last year
for pickled beets with red wine. I am not including the instructions
since they are pretty straight forward.

6 pounds beets, with rootlets and 2 inches of tops
1 teaspoon whole cloves
2 4 inch cinnamon sticks, broken
One 1-inch piece fresh ginger, sliced thin
3 cups sugar
2 cups red wine
3 cups red wine vinegar
1 tablespoon salt

Simmer the syrup for 10 minutes.
Leave 1/2 inch head space
Process 30 minutes in BWB

Makes about 7 pints.


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

D.L. wrote:
> George,
> We have made our first batch of pickled beets this year will make more later
> when the others are ready.
>
> We used the newest Ball Book for the rcipe on page 53.
> Our variety of beets are Chiggia which are pinkish color with white circles
> all the way thru. They are very sweet.
>
> Then we had orange colored beets and finally long cylindrical shaped deep
> red beets.
>
> Since my husband has CKD and also is diabetic I did not use salt and instead
> of sugar I used granular SPLENDA in the bag.
>
> I tell you I did not miss the salt at all and the Splenda tasted good in the
> recipe. I think the slight changes I made are okay and won't pose a hazard
> in the way of safety because of the acid of the vinegar.
>
> I also keep all our canned goods in our dark cook basement that is now 68
> degrees.
>
> I love these pickled beets and the Ball Book recipe is a boiling water bath
> recipe. But if you just "can" the beets without them being pickled they
> must be pressure canned.
>
> George I really enjoy your posts and find this NG most interesting and
> intelligent.
>
> ann
>
>
Your husband and I have something in common, I'm also diabetic. The
beets I put up today were done with Splenda also and I never add salt.
The vinegar is generally enough to preserve them as they become acidic.
I am aware about canning beets through a pressure canner but we don't
grow enough of them to can any on a normal basis. I actually prefer them
pickled while wife likes them cooked with butter. We comprimised, she
ate most of this years crop the way she likes them and I put up 4 pints
of pickled beets with red onions and a slice of ginger root in each jar.
I'll let everyone know how they taste in about ten days. Oh yeah, the
pickle juice had three tablespoons of pickling spice in it, in a muslin bag.

George

In article >,
"The Joneses" > wrote:

(Susan and Jorge snipped)

> For a very special treat, I slice the beets, then use a cookie cutter to cut
> into fanciful shapes, then can as usual.

How big is this cookie cutter? Canape cutter thang (wee) or what? I'm
thinking about doing fancy-type ones for this year's State Fair.

(BTW, I found out that my jar *actually placed* in the competition last
year! LOL!!! They put ribbons to fourth place; mine was fifth. The
intake folks got a giggle when I told them I had no idea what they
tasted like because I never tasted them.)

>My favorite shapes are stars, moons
> & hearts. Very simple shapes without a lot of edges to get broken.

Hmmm. If you don't give me a satisfactory answer, I could prolly cut
diamonds from the slices without a cutter. Last year I think I used
smallish beets and cut them into wedges. *I* thought it was cool.

> This will require at least 50% more beets.

Gack! I'm glad to know it though.

Has anyone here ever cooked the blech---I mean the beets--in a pressure
cooker? That'd cut down on the kitchen stink.

>But the cook gets to eat up the scraps! Or serve with a sprinkle of
>butter & dill & sour cream for supper (I haveta use all diet stuff
>these days, but the diet stuff gets better every year). Or use plain
>in salad or sprinkle over green beaners. If you can't stand beets they
>are good for the dog.

Like I'd do that to a beloved pet. And if I don't have a dog? Never
mind. I had any number of people (friends/family) tell me they'd be
glad to take them off my hands when the Fair was over. Yech!

Market day this morning and tomorrow -- I may see what's out there. (I
oughtta have my head examined.) It's a fantabulous day for this kind of
kitchen work. Gorgemous.

> Edrena

Here's Sister Edrena's (follower of Saint Vinaigrette) offering again,
all neat and tidy for importing to your favorite recipe application. '-)

{ Exported from MasterCook Mac }

Pickled Beets with Red Wine [Makes about 7 pints]

Recipe By: Edrena Jones, July 2006, r.f.preserving
Serving Size: 7
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
6 lbs beets with rootlets and 2
inches of tops
1 teaspoon whole cloves
Two 4-inch cinnamon sticks broken
One 1-inch piece fresh ginger sliced thin
3 cups sugar
2 cups red wine [I use cabernet sauvignon]
3 cups red wine vinegar
1 tablespoon pickling salt

Scrub the beets. Put them into a large pot, and cover
them with boiling water. Return the water to a boil, and
boil the beets 15 to 35 minutes, depending on their size,
until they are just tender.

Drain the beets, and cover them with cold water. When
they are cool, trim them and slip off their skins. If they
are large, halve or quarter them--or, if you prefer, slice
all the beets into 1/4-inch-thick rounds.

Tie the cloves, cinnamon, and ginger in a spice bag or
scrap of cheesecloth. Put the spice bag, sugar, wine, vinegar,
and salt into a nonreactive pot. Bring the contents to a
boil, stirring to dissolve the sugar and salt. Simmer the
syrup, uncovered, for 10 minutes.

While the syrup simmers, pack the beets into pint mason
jars. If you've sliced the beets, pack the slices loosely. [! E.]
Pour the hot syrup over the beets, leaving 1/2 inch headspace.
Close the jars with hot two-piece caps.

Process the jars for 30 minutes in a boiling water bath.
[Mind the altitude adjustments-E.]

Store the cooled jars in a cool, dry, dark place for at
least 3 weeks before eating the beets.

[The part of the beet just under the greens is the part that
can taste like dirt. If the beets are big, be ruthless about
trimming this away. Then eat it, cook's treat!]



[Note: I boiled the beets to tender stage and even after BWB
for 40' at my altitude, the slices still had nice texture, but
I'd go maybe for a little tiny bit less initial boiling next
time. Wayne Boatwright roasts his beets instead of boiling-E]
[You can make these sugar free by using 1+ cups Splenda to
taste and 1+ teaspoons salt to taste. Do the Splenda first.
with the wine/vinegar, then the salt. This is a bit of a
balancing act because while the Splenda is great, it's not
sugar. Do the sugar if you can.]

[I always make a few special jars, slice cooked beets, than
cookie cutter shaped to stars & moons, etc. I make regular
batch in chunks with an apple corer dealy, and keep all the
circular pieces for special jars as above]

From _Joy of Pickling_ by Linda Ziedrich, c.1998,
The Harvard Common Press

Edrena Jones post to rec.food.preserving 7-12-2006

‹‹‹‹‹
Notes: Even people who usually scorn beets may like these.
Barb's comment: Don't hold your breath.
_____

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

On Fri, 29 Jun 2007 19:02:41 GMT, "The Joneses" >
wrote:

>For a very special treat, I slice the beets, then use a cookie cutter to cut
>into fanciful shapes, then can as usual. My favorite shapes are stars, moons
>& hearts. Very simple shapes without a lot of edges to get broken. This will
>require at least 50% more beets. But the cook gets to eat up the scraps! Or
>serve with a sprinkle of butter & dill & sour cream for supper (I haveta use
>all diet stuff these days, but the diet stuff gets better every year). Or
>use plain in salad or sprinkle over green beaners. If you can't stand beets
>they are good for the dog.
>Edrena


This got me started thinking about pickled beets and when I saw some
nice beets at the farmers market today I bought them for the pickles
with red wine. I made hamburger dill pickles yesterday. I have a
bunch sliced for Kosher Dills I am going to start soon. If there are
any left I will make bread and butter or some 2 day sweet pickles.
Also picked 5 or 6 more cukes this morning.

I also bought some Lodi apples this morning. May make some jelly. Or
maybe apple butter. I need to figure out why some of my jellies turn
dark at the top. All suggestions appreciated.

Time to get to work.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On cooking beets in the pressure cooker -- I used to do that all the
time. I'd gather a basket full, cut off the greens, rinse the dirt
off, and in they go almost to the top of the largest canner they make.
Don't remember the time or pressure, but it was far cheaper on
electricity than cooking them in a kettle in several batches for as
long as it would take. Worked great.


On Sat, 30 Jun 2007 07:52:30 -0500, Melba's Jammin'
> wrote:

>In article >,
> "The Joneses" > wrote:
>
>
>
>Has anyone here ever cooked the blech---I mean the beets--in a pressure
>cooker? That'd cut down on the kitchen stink.
>

In article >,
epiphany > wrote:

> >Has anyone here ever cooked the blech---I mean the beets--in a pressure
> >cooker? That'd cut down on the kitchen stink.

> On cooking beets in the pressure cooker -- I used to do that all the
> time. I'd gather a basket full, cut off the greens, rinse the dirt
> off, and in they go almost to the top of the largest canner they make.
> Don't remember the time or pressure, but it was far cheaper on
> electricity than cooking them in a kettle in several batches for as
> long as it would take. Worked great.

Hmmmmmmmm, you're giving me something to think about. Alex knows I
won't do a cannerful, but maybe a fair amount in my 6-quart Presto
cooker. Thanks for the info.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
The Cook > wrote:

> I also bought some Lodi apples this morning. May make some jelly. Or
> maybe apple butter. I need to figure out why some of my jellies turn
> dark at the top. All suggestions appreciated.
>
> Time to get to work.

When are they turning dark, Susan? After lengthy storage? Short
storage? Huh!


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

"The Cook" > wrote in message
...
> On Sat, 30 Jun 2007 15:36:44 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> The Cook > wrote:
>>
>>> I also bought some Lodi apples this morning. May make some jelly. Or
>>> maybe apple butter. I need to figure out why some of my jellies turn
>>> dark at the top. All suggestions appreciated.
>>>
>>> Time to get to work.
>>
>>When are they turning dark, Susan? After lengthy storage? Short
>>storage? Huh!
>>
>
> About 6 months I guess. I don't look at all of them on a regular
> basis but it seems as if most anything done a year ago is dark in the
> top 1/4 to 1/2 inch. I am trying for 1/4 inch head space and I am
> thinking about going down to 1/8 inch. They have all been processed
> in BWB. Guess I will have to keep a better eye on them.
> --
> Susan N.
>
How warm is your storage area? When the heat gets unbearable outside, it's
over 80 in the garage and I move my canned stuff to the spare bedroom
closet.
That's what I get for living here, I guess.
Edrena

On Sat, 30 Jun 2007 15:36:44 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> I also bought some Lodi apples this morning. May make some jelly. Or
>> maybe apple butter. I need to figure out why some of my jellies turn
>> dark at the top. All suggestions appreciated.
>>
>> Time to get to work.
>
>When are they turning dark, Susan? After lengthy storage? Short
>storage? Huh!
>

About 6 months I guess. I don't look at all of them on a regular
basis but it seems as if most anything done a year ago is dark in the
top 1/4 to 1/2 inch. I am trying for 1/4 inch head space and I am
thinking about going down to 1/8 inch. They have all been processed
in BWB. Guess I will have to keep a better eye on them.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 30 Jun 2007 21:10:46 GMT, "The Joneses" >
wrote:

>"The Cook" > wrote in message
.. .
>> On Sat, 30 Jun 2007 15:36:44 -0500, Melba's Jammin'
>> > wrote:
>>
>>>In article >,
>>> The Cook > wrote:
>>>
>>>> I also bought some Lodi apples this morning. May make some jelly. Or
>>>> maybe apple butter. I need to figure out why some of my jellies turn
>>>> dark at the top. All suggestions appreciated.
>>>>
>>>> Time to get to work.
>>>
>>>When are they turning dark, Susan? After lengthy storage? Short
>>>storage? Huh!
>>>
>>
>> About 6 months I guess. I don't look at all of them on a regular
>> basis but it seems as if most anything done a year ago is dark in the
>> top 1/4 to 1/2 inch. I am trying for 1/4 inch head space and I am
>> thinking about going down to 1/8 inch. They have all been processed
>> in BWB. Guess I will have to keep a better eye on them.
>> --
>> Susan N.
>>
>How warm is your storage area? When the heat gets unbearable outside, it's
>over 80 in the garage and I move my canned stuff to the spare bedroom
>closet.
>That's what I get for living here, I guess.
>Edrena
>

I keep the canned goods in the basement. Right now it looks like 74°
and it stays dark most of the time. It is cooler in the winter but
not anywhere near freezing. And we do have a humidifier running all
the time since the AC does not reach down there.

It is driving me nuts.
\
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

> On Sat, 30 Jun 2007 15:36:44 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > The Cook > wrote:
> >
> >> I also bought some Lodi apples this morning. May make some jelly. Or
> >> maybe apple butter. I need to figure out why some of my jellies turn
> >> dark at the top. All suggestions appreciated.
> >>
> >> Time to get to work.
> >
> >When are they turning dark, Susan? After lengthy storage? Short
> >storage? Huh!
> >
>
> About 6 months I guess. I don't look at all of them on a regular
> basis but it seems as if most anything done a year ago is dark in the
> top 1/4 to 1/2 inch. I am trying for 1/4 inch head space and I am
> thinking about going down to 1/8 inch. They have all been processed
> in BWB. Guess I will have to keep a better eye on them.

I can't imagine what it is. I don't think I've ever experienced it --
then again, I don't have my stuff in my house for more than about 5-6
months. :-/ Maybe my friends are seeing it -- though no one's ever
mentioned it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article > ,
"The Joneses" > wrote:

> How warm is your storage area? When the heat gets unbearable outside,
> it's over 80 in the garage and I move my canned stuff to the spare
> bedroom closet. That's what I get for living here, I guess.

> Edrena

LOL! Reminds me of a story: Net friend procured some stuff from me
and said she was clearing out a place in her garage for it. . . . . I
damn near choked and shot back a note telling her NOT TO DO THAT! Oy!
She lives in Twentynine Palms, California. . . . . I told her to shove
the boxes under her bed and make a note on her calendar in November
(gifts) so she'd remember what the heck she did with it. :-)
--
-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 >,
> The Cook > wrote:
>
>> On Sat, 30 Jun 2007 15:36:44 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > The Cook > wrote:
>> >
>> >> I also bought some Lodi apples this morning. May make some jelly. Or
>> >> maybe apple butter. I need to figure out why some of my jellies turn
>> >> dark at the top. All suggestions appreciated.
>> >>
>> >> Time to get to work.
>> >
>> >When are they turning dark, Susan? After lengthy storage? Short
>> >storage? Huh!
>> >
>>
>> About 6 months I guess. I don't look at all of them on a regular
>> basis but it seems as if most anything done a year ago is dark in the
>> top 1/4 to 1/2 inch. I am trying for 1/4 inch head space and I am
>> thinking about going down to 1/8 inch. They have all been processed
>> in BWB. Guess I will have to keep a better eye on them.
>
> I can't imagine what it is. I don't think I've ever experienced it --
> then again, I don't have my stuff in my house for more than about 5-6
> months. :-/ Maybe my friends are seeing it -- though no one's ever
> mentioned it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007

well, I've had it happen to me too. I keep all my stuff in the cool
basement, out of any natural light - so it's mostly dark all the time. It
is more obvious in the lighter coloured jams and jellies - peach, apricot,
marmalade, apple jelly - but it has been visible in things like strawberry
jam too. Never saw it in salsas or relishes or vinegar based things.....
I've always thought it was because of age...But like Susan, didn't really
'clock' the storage vs.discolouration....

Hmmmmm.....

Kathi

George Shirley wrote:
> DW picked the last of the beets today. I am getting ready to slow roast
> them, then peel and slice, and then pickle them. Plan to use one of the
> Ball Book recipes. Any advice from this group, it's been years since I
> pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>


Sorry about the late post. Just back from taking daughter to the USAFA
in Co. Springs. (Daddy cried more than she did.)

We make a pickle of equal parts sugar and vinegar. Heat to boiling and
pour over previously cut up beets. (I love 'em so won't ** them.)

BWB for whatever book recommends and away you go. We like to add 3-4
cloves per jar or they are pretty bland.
If you like picking spice is ok too, but plain cloves is what we add.

My bunnies are eating the leaves of mine, hope they leave enough for me
to pickle.

In article >,
George Shirley > wrote:

> DW picked the last of the beets today. I am getting ready to slow roast
> them, then peel and slice, and then pickle them. Plan to use one of the
> Ball Book recipes. Any advice from this group, it's been years since I
> pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>

I'll be using Edrena's recipe, I think. I've just pressure-cooked 3
bunches of smallish ones. Bleah! I didn't get to the liquor store
yesterday to buy wine; will do that tomorrow. Bought green beans to
pickle at the farmers market at 8:00, went to Tarzhay and Cub and took
care of business there and made it to 9:30 church. Now it's time for a
nap. I'll snip the beans tonight or tomorrow. Prolly tomorrow. :-)

-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 >,
> George Shirley > wrote:
>
>
>>DW picked the last of the beets today. I am getting ready to slow roast
>>them, then peel and slice, and then pickle them. Plan to use one of the
>>Ball Book recipes. Any advice from this group, it's been years since I
>>pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>
>
> I'll be using Edrena's recipe, I think. I've just pressure-cooked 3
> bunches of smallish ones. Bleah! I didn't get to the liquor store
> yesterday to buy wine; will do that tomorrow. Bought green beans to
> pickle at the farmers market at 8:00, went to Tarzhay and Cub and took
> care of business there and made it to 9:30 church. Now it's time for a
> nap. I'll snip the beans tonight or tomorrow. Prolly tomorrow. :-)
>
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com - story and
> pics of Ronald McDonald House dinner posted 6-24-2007
We have about enough figs to make a 5 pint batch of fig jam so reckon
we'll do that pretty soon. The beets came out just about right, I had
one jar only half full so refrigerated it and had some for my lunch
today with a sammich. Right tasty and truly the only way I like beets.
Miz Anne would dirt if I put some butter on it. <VBG>

George

"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>
>>>DW picked the last of the beets today. I am getting ready to slow roast
>>>them, then peel and slice, and then pickle them. Plan to use one of the
>>>Ball Book recipes. Any advice from this group, it's been years since I
>>>pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>>
>>
>> I'll be using Edrena's recipe, I think. I've just pressure-cooked 3
>> bunches of smallish ones. Bleah! I didn't get to the liquor store
>> yesterday to buy wine; will do that tomorrow. Bought green beans to
>> pickle at the farmers market at 8:00, went to Tarzhay and Cub and took
>> care of business there and made it to 9:30 church. Now it's time for a
>> nap. I'll snip the beans tonight or tomorrow. Prolly tomorrow. :-)
>>
>> -Barb, Mother Superior, HOSSSPoJ
>> http://www.jamlady.eboard.com - story and
>> pics of Ronald McDonald House dinner posted 6-24-2007
> We have about enough figs to make a 5 pint batch of fig jam so reckon
> we'll do that pretty soon. The beets came out just about right, I had one
> jar only half full so refrigerated it and had some for my lunch today with
> a sammich. Right tasty and truly the only way I like beets. Miz Anne would
> dirt if I put some butter on it. <VBG>
>
> George
>

Okay, I am starting this up here as well.....Do you ever make red beet eggs,
George?
-ginny

Virginia Tadrzynski wrote:
> "George Shirley" > wrote in message
> ...
>
>>Melba's Jammin' wrote:
>>
>>>In article >,
>>> George Shirley > wrote:
>>>
>>>
>>>
>>>>DW picked the last of the beets today. I am getting ready to slow roast
>>>>them, then peel and slice, and then pickle them. Plan to use one of the
>>>>Ball Book recipes. Any advice from this group, it's been years since I
>>>>pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>
>>>
>>>
>>>I'll be using Edrena's recipe, I think. I've just pressure-cooked 3
>>>bunches of smallish ones. Bleah! I didn't get to the liquor store
>>>yesterday to buy wine; will do that tomorrow. Bought green beans to
>>>pickle at the farmers market at 8:00, went to Tarzhay and Cub and took
>>>care of business there and made it to 9:30 church. Now it's time for a
>>>nap. I'll snip the beans tonight or tomorrow. Prolly tomorrow. :-)
>>>
>>>-Barb, Mother Superior, HOSSSPoJ
>>>http://www.jamlady.eboard.com - story and
>>>pics of Ronald McDonald House dinner posted 6-24-2007
>>
>>We have about enough figs to make a 5 pint batch of fig jam so reckon
>>we'll do that pretty soon. The beets came out just about right, I had one
>>jar only half full so refrigerated it and had some for my lunch today with
>>a sammich. Right tasty and truly the only way I like beets. Miz Anne would
>>dirt if I put some butter on it. <VBG>
>>
>>George
>>
>
>
> Okay, I am starting this up here as well.....Do you ever make red beet eggs,
> George?
> -ginny
>
>
Nope, hard-boiled eggs adversely affect my digestive system, therefore I
avoid them. Used to eat them in the "men's" bars in New England back in
the late fifties. Generally made by the local bar owner or his help.
Went well with pickled polish sausage and about ten liters of beer.

Historical Note: Men's bars were just that, a bar that catered to men
only, generally construed by the hoity toity to mean "working class"
men. White tile floor, walls, and ceiling, one bathroom at the end of
the bar farthest from the street. A nice mahogany or oak bar that ran
the length of the room and a brass foot rail. Ashtrays every few feet on
the bar and spitoons every few feet by the foot rail. Whole bar might be
30 or 40 feet long and about 10 to 15 feet wide. Served beer and whiskey
shots, no mixed drinks. Free lunch with cold cuts, cheeses, and bread of
various sorts. Beet eggs, polish sausage, crackers, etc. Two bits a
glass for beer, two bits a shot for whiskey. Beer was usually some local
bilge wash like Narragansett. Whiskey was the cheapest stuff sold. No
games, no tables, no chairs, no TV or radio. Just stand at the bar and
get falling-down drunk. Great fun for a young lad from East Texas.

Suspect they disappeared about the time Gloria Steinem was in full voice.

George

Virginia Tadrzynski wrote:

> Okay, I am starting this up here as well.....Do you ever make red
> beet eggs, George?

If you mean pickled eggs, I do. And I stick in some beets in the brine
for relish plates or salads later.

B/

Virgina,
Pickled eggs are a big thing here where we live. No buffet or picnic is
complete without them. I just put the hard boiled eggs in pickled beet
juice. I suppose there is a real recipe but thats how i do them.
Ann