Hi there, I'm oldbiely challenged and I hope this question hasn't been asked
recently.
Over the w/end I pickled my first batch of 5 lbs of beetroot and the whole
lot took about 90 mins in the saucepan(s).
Q. Can I use a pressure cooker to speed up the process, or will it all end
in tears. TIA.

Pete

Cumberpach wrote:

> Hi there, I'm oldbiely challenged and I hope this question hasn't been asked
> recently.
> Over the w/end I pickled my first batch of 5 lbs of beetroot and the whole
> lot took about 90 mins in the saucepan(s).
> Q. Can I use a pressure cooker to speed up the process, or will it all end
> in tears. TIA.
>
> Pete

Dear Pete, let us know your recipe and it will help. I use the Pickled Beets
with Red Wine that's in the Joy of Pickling and sell out at the market every
time I make it. It's fab. Depending on the size of the beets, and the altitude,
the first crop of tender beets, no bigger than my fist, take about 45 min in the
boiling. Older and larger beets take longer. Then I slice up, pour over the
pickle stuff & boiling water bath for 30 min. Yeah, takes long time, plenty
worth it tho. Sometimes I use a very small cookie cutter to make star shapes.
Those are for special gifts and the scraps get made into borscht. Sounds like a
pressure cooker to cook up beets is a good idea, but we don't want them *mush*
now do we?
Edrena, at 4000 feet.

"The Joneses" > wrote in message
...
> Cumberpach wrote:
>
> > Hi there, I'm oldbiely challenged and I hope this question hasn't been
asked
> > recently.
> > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
whole
> > lot took about 90 mins in the saucepan(s).
> > Q. Can I use a pressure cooker to speed up the process, or will it all
end
> > in tears. TIA.
> >
> > Pete
>
Pete:

I would not recommend short cutting the receipe. Use the time tested method.
Beets (depending on size) take approximately 25 minutes before the skins
come off easily. Once sliced and in the brine they should be canned for 30
full minutes and then stowed in a cool dry place.

Bob
CMPK

"The Joneses" > wrote in message
...
> Cumberpach wrote:
>
> > Hi there, I'm oldbiely challenged and I hope this question hasn't been
asked
> > recently.
> > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
whole
> > lot took about 90 mins in the saucepan(s).
> > Q. Can I use a pressure cooker to speed up the process, or will it all
end
> > in tears. TIA.
<snip>
> Dear Pete, let us know your recipe and it will help. > pressure cooker to
cook up beets is a good idea, but we don't want them *mush*
> now do we?
> Edrena, at 4000 feet.
>
The beets I am cropping now are called 'Cylindra' and I am picking at 2.5
inch diameter. I can get in 3 lbs per saucepan and I simmer for 90 mins, the
flesh is then pierceable with a fork.
My next crop 'Boltardy' should be ready in about about 2 weeks.
I am at 400 feet near South coast of Cornwall.

Pete

"pickle" > wrote in message
...
>
> "The Joneses" > wrote in message
> ...
> I would not recommend short cutting the receipe. Use the time tested
method. Beets (depending on size) take approximately 25 >minutes before the
skins come off easily. Once sliced and in the brine they should be canned
for 30 full minutes and then stowed >in a cool dry place.
>
Perhaps I'm picking them when they're too young, maybe they will soften with
age, but I don't want them to get woody.

Pete

I buy beets at farmers market by the bushel. I have a huge kettle and boil
them over the outdoor fire to keep the heat out of the house. Fork tender.
Let them cool a bit and skin them outside to keep the mess out of the house.
My friends come to graze on beets while we slice em up. I do pickle them with
slices of horseradish and hot chili's in the house but doing lots of the work
outside is fun.

Cumberpach wrote:

> "The Joneses" > wrote in message
> ...
> > Cumberpach wrote:
> >
> > > Hi there, I'm oldbiely challenged and I hope this question hasn't been
> asked
> > > recently.
> > > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
> whole
> > > lot took about 90 mins in the saucepan(s).
> > > Q. Can I use a pressure cooker to speed up the process, or will it all
> end
> > > in tears. TIA.
> <snip>
> > Dear Pete, let us know your recipe and it will help. > pressure cooker to
> cook up beets is a good idea, but we don't want them *mush*
> > now do we?
> > Edrena, at 4000 feet.
> >
> The beets I am cropping now are called 'Cylindra' and I am picking at 2.5
> inch diameter. I can get in 3 lbs per saucepan and I simmer for 90 mins, the
> flesh is then pierceable with a fork.
> My next crop 'Boltardy' should be ready in about about 2 weeks.
> I am at 400 feet near South coast of Cornwall.
>
> Pete

Sounds like you get'em at just the right size. Can you get a bigger pot? I
don't simmer, I boil the dickens out of them and they're just fine.
Edrena

"The Joneses" > wrote in message
...
> Cumberpach wrote:
>
> > "The Joneses" > wrote in message
> > ...
> > > Cumberpach wrote:
> > >
> > > > Hi there, I'm oldbiely challenged and I hope this question hasn't
been
> > asked
> > > > recently.
> > > > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
> > whole
> > > > lot took about 90 mins in the saucepan(s).
> > > > Q. Can I use a pressure cooker to speed up the process, or will it
all
> > end
> > > > in tears. TIA.
> > <snip>
> > > Dear Pete, let us know your recipe and it will help. > pressure cooker
to
> > cook up beets is a good idea, but we don't want them *mush*
> > > now do we?
> > > Edrena, at 4000 feet.
> > >
> > The beets I am cropping now are called 'Cylindra' and I am picking at
2.5
> > inch diameter. I can get in 3 lbs per saucepan and I simmer for 90 mins,
the
> > flesh is then pierceable with a fork.
> > My next crop 'Boltardy' should be ready in about about 2 weeks.
> > I am at 400 feet near South coast of Cornwall.
> >
> > Pete
>
> Sounds like you get'em at just the right size. Can you get a bigger pot?
I
> don't simmer, I boil the dickens out of them and they're just fine.

Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best' and the
pressure cooker base can be used as a 2 gallon saucepan. BTW I meant to ask
Pickle, what 'canned for 30 mins' meant (serious question). My last batch, I
used 1 and half lb jars and I was quite pleased when the cooling malt
vinegar, popped the vacuum lids closed.

pickle wrote:

(snip)

I need new glasses again. I read "Tickling reboot."

B/

Cumberpach wrote:

> "The Joneses" > wrote in message
> ...
> > Cumberpach wrote:
> >
> > > "The Joneses" > wrote in message
> > > ...
> > > > Cumberpach wrote:
> > > >
> > > > > Hi there, I'm oldbiely challenged and I hope this question hasn't
> been
> > > asked
> > > > > recently.
> > > > > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
> > > whole
> > > > > lot took about 90 mins in the saucepan(s).
> > > > > Q. Can I use a pressure cooker to speed up the process, or will it
> all
> > > end
> > > > > in tears. TIA.
> > > <snip>
> > > > Dear Pete, let us know your recipe and it will help. > pressure cooker
> to
> > > cook up beets is a good idea, but we don't want them *mush*
> > > > now do we?
> > > > Edrena, at 4000 feet.
> > > >
> > > The beets I am cropping now are called 'Cylindra' and I am picking at
> 2.5
> > > inch diameter. I can get in 3 lbs per saucepan and I simmer for 90 mins,
> the
> > > flesh is then pierceable with a fork.
> > > My next crop 'Boltardy' should be ready in about about 2 weeks.
> > > I am at 400 feet near South coast of Cornwall.
> > >
> > > Pete
> >
> > Sounds like you get'em at just the right size. Can you get a bigger pot?
> I
> > don't simmer, I boil the dickens out of them and they're just fine.
>
> Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best' and the
> pressure cooker base can be used as a 2 gallon saucepan. BTW I meant to ask
> Pickle, what 'canned for 30 mins' meant (serious question). My last batch, I
> used 1 and half lb jars and I was quite pleased when the cooling malt
> vinegar, popped the vacuum lids closed.

That means put filled jars with 2 piece new lids in boiling water bath for 30
min.
Be sure to cover jars + 2 " or so. Time when water comes back to a *rolling
boil* Those are pretty big jars (one pint or pint and a half?) might want to
increase your BWB 5 min.
If you aren't using a BWB you might be courting danger. Although the vinegar,
salt and sugar will contribute to keeping quality, the heat is important too,
and the long time in the BWB insures this dense root vegetable is heated
throughout. Many will tell you just because it seals, don't mean it won't molder
on you. While it's not quite the same, read the "Jam crisis--inversion method
stinks" thread here just a few days ago. Beets are root veggies, in contact
with soil & the germ that causes botulism which thrives in a lower temp vacuum
(when your jars seal). Botulism is an awful killer though relatively rare. Use
the BWB.
Edrena

"The Joneses" > wrote in message
...

<snip>
> That means put filled jars with 2 piece new lids in boiling water bath
for 30 min. Be sure to cover jars + 2 " or so. Time >when water comes back
to a *rolling boil* Those are pretty big jars (one pint or pint and a
half?) might want to increase your >BWB 5 min. If you aren't using a BWB you
might be courting danger. Although the vinegar, salt and sugar will
contribute to >keeping quality, the heat is important too, and the long time
in the BWB insures this dense root vegetable is heated throughout. >Many
will tell you just because it seals, don't mean it won't molder on you.
While it's not quite the same, read the "Jam >crisis--inversion method
stinks" thread here just a few days ago. Beets are root veggies, in contact
with soil & the germ that >causes botulism which thrives in a lower temp
vacuum (when your jars seal). Botulism is an awful killer though relatively
rare. >Use the BWB.
> Edrena

Converting from grams, the jars previously held approx 22 ounces of (shop
bought) curry sauce and will hold approx 27 fluid ounces of water.

Thanks for the info, in future I will boil the jars for the full 30 mins.

Pete

"The Joneses" > wrote in message
...

<snip>
> That means put filled jars with 2 piece new lids in boiling water bath
for 30 min. Be sure to cover jars + 2 " or so. Time >when water comes back
to a *rolling boil* Those are pretty big jars (one pint or pint and a
half?) might want to increase your >BWB 5 min. If you aren't using a BWB you
might be courting danger. Although the vinegar, salt and sugar will
contribute to >keeping quality, the heat is important too, and the long time
in the BWB insures this dense root vegetable is heated throughout. >Many
will tell you just because it seals, don't mean it won't molder on you.
While it's not quite the same, read the "Jam >crisis--inversion method
stinks" thread here just a few days ago. Beets are root veggies, in contact
with soil & the germ that >causes botulism which thrives in a lower temp
vacuum (when your jars seal). Botulism is an awful killer though relatively
rare. >Use the BWB.
> Edrena

Converting from grams, the jars previously held approx 22 ounces of (shop
bought) curry sauce and will hold approx 27 fluid ounces of water.

Thanks for the info, in future I will boil the jars for the full 30 mins.

Pete

"Cumberpach" > wrote in message
...
>
> "The Joneses" > wrote in message
> ...
> > Cumberpach wrote:
> >
> > > "The Joneses" > wrote in message
> > > ...
> > > > Cumberpach wrote:
> > > >
> > > > > Hi there, I'm oldbiely challenged and I hope this question hasn't
> been
> > > asked
> > > > > recently.
> > > > > Over the w/end I pickled my first batch of 5 lbs of beetroot and
the
> > > whole
> > > > > lot took about 90 mins in the saucepan(s).
> > > > > Q. Can I use a pressure cooker to speed up the process, or will it
> all
> > > end
> > > > > in tears. TIA.
> > > <snip>
> > > > Dear Pete, let us know your recipe and it will help. > pressure
cooker
> to
> > > cook up beets is a good idea, but we don't want them *mush*
> > > > now do we?
> > > > Edrena, at 4000 feet.
> > > >
> > > The beets I am cropping now are called 'Cylindra' and I am picking at
> 2.5
> > > inch diameter. I can get in 3 lbs per saucepan and I simmer for 90
mins,
> the
> > > flesh is then pierceable with a fork.
> > > My next crop 'Boltardy' should be ready in about about 2 weeks.
> > > I am at 400 feet near South coast of Cornwall.
> > >
> > > Pete
> >
> > Sounds like you get'em at just the right size. Can you get a bigger
pot?
> I
> > don't simmer, I boil the dickens out of them and they're just fine.
>
> Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best' and
the
> pressure cooker base can be used as a 2 gallon saucepan. BTW I meant to
ask
> Pickle, what 'canned for 30 mins' meant (serious question). My last batch,
I
> used 1 and half lb jars and I was quite pleased when the cooling malt
> vinegar, popped the vacuum lids closed.

Hi!

Per Ball's Blue Book (The canning bible). They recommend a boiling water
bath (bwb) for 30 minutes for beet root.

pickle
>
>
>

"Cumberpach" > wrote in message
...
>
> "The Joneses" > wrote in message
> ...
> > Cumberpach wrote:
> >
> > > "The Joneses" > wrote in message
> > > ...
> > > > Cumberpach wrote:
> > > >
> > > > > Hi there, I'm oldbiely challenged and I hope this question hasn't
> been
> > > asked
> > > > > recently.
> > > > > Over the w/end I pickled my first batch of 5 lbs of beetroot and
the
> > > whole
> > > > > lot took about 90 mins in the saucepan(s).
> > > > > Q. Can I use a pressure cooker to speed up the process, or will it
> all
> > > end
> > > > > in tears. TIA.
> > > <snip>
> > > > Dear Pete, let us know your recipe and it will help. > pressure
cooker
> to
> > > cook up beets is a good idea, but we don't want them *mush*
> > > > now do we?
> > > > Edrena, at 4000 feet.
> > > >
> > > The beets I am cropping now are called 'Cylindra' and I am picking at
> 2.5
> > > inch diameter. I can get in 3 lbs per saucepan and I simmer for 90
mins,
> the
> > > flesh is then pierceable with a fork.
> > > My next crop 'Boltardy' should be ready in about about 2 weeks.
> > > I am at 400 feet near South coast of Cornwall.
> > >
> > > Pete
> >
> > Sounds like you get'em at just the right size. Can you get a bigger
pot?
> I
> > don't simmer, I boil the dickens out of them and they're just fine.
>
> Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best' and
the
> pressure cooker base can be used as a 2 gallon saucepan. BTW I meant to
ask
> Pickle, what 'canned for 30 mins' meant (serious question). My last batch,
I
> used 1 and half lb jars and I was quite pleased when the cooling malt
> vinegar, popped the vacuum lids closed.

Hi!

Per Ball's Blue Book (The canning bible). They recommend a boiling water
bath (bwb) for 30 minutes for beet root.

pickle
>
>
>

"pickle" > wrote in
:

>
> "Cumberpach" > wrote in message
> ...
>>
>> "The Joneses" > wrote in message
>> ...
>> > Cumberpach wrote:
>> >
>> > > "The Joneses" > wrote in message
>> > > ...
>> > > > Cumberpach wrote:
>> > > >
>> > > > > Hi there, I'm oldbiely challenged and I hope this question
>> > > > > hasn't
>> been
>> > > asked
>> > > > > recently.
>> > > > > Over the w/end I pickled my first batch of 5 lbs of beetroot
>> > > > > and
> the
>> > > whole
>> > > > > lot took about 90 mins in the saucepan(s).
>> > > > > Q. Can I use a pressure cooker to speed up the process, or
>> > > > > will it
>> all
>> > > end
>> > > > > in tears. TIA.
>> > > <snip>
>> > > > Dear Pete, let us know your recipe and it will help. > pressure
> cooker
>> to
>> > > cook up beets is a good idea, but we don't want them *mush*
>> > > > now do we?
>> > > > Edrena, at 4000 feet.
>> > > >
>> > > The beets I am cropping now are called 'Cylindra' and I am
>> > > picking at
>> 2.5
>> > > inch diameter. I can get in 3 lbs per saucepan and I simmer for
>> > > 90
> mins,
>> the
>> > > flesh is then pierceable with a fork.
>> > > My next crop 'Boltardy' should be ready in about about 2 weeks.
>> > > I am at 400 feet near South coast of Cornwall.
>> > >
>> > > Pete
>> >
>> > Sounds like you get'em at just the right size. Can you get a
>> > bigger
> pot?
>> I
>> > don't simmer, I boil the dickens out of them and they're just fine.
>>
>> Yes, seeing Pickle's, Guppy's and your posts I realise 'big is best'
>> and
> the
>> pressure cooker base can be used as a 2 gallon saucepan. BTW I meant
>> to
> ask
>> Pickle, what 'canned for 30 mins' meant (serious question). My last
>> batch,
> I
>> used 1 and half lb jars and I was quite pleased when the cooling
>> malt vinegar, popped the vacuum lids closed.
>
> Hi!
>
> Per Ball's Blue Book (The canning bible). They recommend a boiling
> water bath (bwb) for 30 minutes for beet root.
>
> pickle

I won't dispute the BBB, but I have always hot-packed the beets followed
by a 15 minutes BWB. My spiced vingar solution is not diluted with water
or other liquids. Been doing them this way for more than 30 years with
never a single failure.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.