Ladies,

Do you think I could make use of one bag of beets and get 2 products out of
it? Edrena's recipe says to scrub first and cook until just tender. Barb's
Can't Be Beet Jelly says to peel and chop small and cook to get the juice.
What if I clean them really well cut the beets to pickle size, and save the
juice for the jelly? Think the juice would be powerful enuff for the Jelly,
Barb?

Any help would be appreciated !

Kathi

In article >,
"Kathi Jones" > wrote:

> Ladies,
>
> Do you think I could make use of one bag of beets and get 2 products out of
> it? Edrena's recipe says to scrub first and cook until just tender. Barb's
> Can't Be Beet Jelly says to peel and chop small and cook to get the juice.
> What if I clean them really well cut the beets to pickle size, and save the
> juice for the jelly? Think the juice would be powerful enuff for the Jelly,
> Barb?
>
> Any help would be appreciated !
>
> Kathi

Frankly, Kathi (or maybe that should be Kathily), I wouldn't want to
take the chance that all the dirt taste would get gone if they weren't
first peeled. In reality, I do not know. :-0( They're cheap enough
here that I'd do them separately as the recipes ask. OTOH, has far as
I know, the big reason for not peeling them before cooking is only to
reduce the bleeding of the color.

Heck, more I think of it (and I may do this if I get around to making
another batch of Miz Edrena's Pickled Boiled Dirt Chunks) I'd peel,
slice, then cook for the "juice." Gack. Then you've got the beets
ready to soak in the pickling syrup. They will pick up color from the
syrup -- it's got that red wine in it.

Go for it. Waste not, want not -- all that stuff.

BTW, as far as I've ever been able to tell, that Can't Be Beet Jelly
gets its flavor from the raspberry kool-aid (sometimes grape flavor) --
not from the beet juice -- I've always viewed that as a carrier for the
kool-aid and the whole dumb recipe as a novelty anyway. :-) Popular,
though, when I've made it.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>
> > Ladies,
> >
> > Do you think I could make use of one bag of beets and get 2 products out
of
> > it? Edrena's recipe says to scrub first and cook until just tender.
Barb's
> > Can't Be Beet Jelly says to peel and chop small and cook to get the
juice.
> > What if I clean them really well cut the beets to pickle size, and save
the
> > juice for the jelly? Think the juice would be powerful enuff for the
Jelly,
> > Barb?
> >
> > Any help would be appreciated !
> >
> > Kathi
>
> Frankly, Kathi (or maybe that should be Kathily), I wouldn't want to
> take the chance that all the dirt taste would get gone if they weren't
> first peeled. In reality, I do not know. :-0( They're cheap enough
> here that I'd do them separately as the recipes ask. OTOH, has far as
> I know, the big reason for not peeling them before cooking is only to
> reduce the bleeding of the color.
>
> Heck, more I think of it (and I may do this if I get around to making
> another batch of Miz Edrena's Pickled Boiled Dirt Chunks) I'd peel,
> slice, then cook for the "juice." Gack. Then you've got the beets
> ready to soak in the pickling syrup. They will pick up color from the
> syrup -- it's got that red wine in it.
>
> Go for it. Waste not, want not -- all that stuff.
>
> BTW, as far as I've ever been able to tell, that Can't Be Beet Jelly
> gets its flavor from the raspberry kool-aid (sometimes grape flavor) --
> not from the beet juice -- I've always viewed that as a carrier for the
> kool-aid and the whole dumb recipe as a novelty anyway. :-) Popular,
> though, when I've made it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://jamlady.eboard.com
> http://web.mac.com/barbschaller

Hi Barb,

I haven't worked with beets a whole lot, but I thought you cooked first and
then peeled because it made them easier to peel. The colour bleeding sounds
like a good reason too....

Probably what I'll do is, peel, cook, reserve juice for jelly and pickle the
beets. I do realize that the jelly gets it's flavour from the Kool-aid,
(don't even know if I can get raspberry flavour yet) but like you said,
waste not....

Unless someone else out there has any ideas...

thanks,
Kathi

On Wed, 23 Aug 2006 17:17:55 -0400, "Kathi Jones" >
wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> In article >,
>> "Kathi Jones" > wrote:
>>
>> > Ladies,
>> >
>> > Do you think I could make use of one bag of beets and get 2 products out
>of
>> > it? Edrena's recipe says to scrub first and cook until just tender.
>Barb's
>> > Can't Be Beet Jelly says to peel and chop small and cook to get the
>juice.
>> > What if I clean them really well cut the beets to pickle size, and save
>the
>> > juice for the jelly? Think the juice would be powerful enuff for the
>Jelly,
>> > Barb?
>> >
>> > Any help would be appreciated !
>> >
>> > Kathi
>>
>> Frankly, Kathi (or maybe that should be Kathily), I wouldn't want to
>> take the chance that all the dirt taste would get gone if they weren't
>> first peeled. In reality, I do not know. :-0( They're cheap enough
>> here that I'd do them separately as the recipes ask. OTOH, has far as
>> I know, the big reason for not peeling them before cooking is only to
>> reduce the bleeding of the color.
>>
>> Heck, more I think of it (and I may do this if I get around to making
>> another batch of Miz Edrena's Pickled Boiled Dirt Chunks) I'd peel,
>> slice, then cook for the "juice." Gack. Then you've got the beets
>> ready to soak in the pickling syrup. They will pick up color from the
>> syrup -- it's got that red wine in it.
>>
>> Go for it. Waste not, want not -- all that stuff.
>>
>> BTW, as far as I've ever been able to tell, that Can't Be Beet Jelly
>> gets its flavor from the raspberry kool-aid (sometimes grape flavor) --
>> not from the beet juice -- I've always viewed that as a carrier for the
>> kool-aid and the whole dumb recipe as a novelty anyway. :-) Popular,
>> though, when I've made it.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://jamlady.eboard.com
>> http://web.mac.com/barbschaller
>
>Hi Barb,
>
>I haven't worked with beets a whole lot, but I thought you cooked first and
>then peeled because it made them easier to peel. The colour bleeding sounds
>like a good reason too....
>
>Probably what I'll do is, peel, cook, reserve juice for jelly and pickle the
>beets. I do realize that the jelly gets it's flavour from the Kool-aid,
>(don't even know if I can get raspberry flavour yet) but like you said,
>waste not....
>
>Unless someone else out there has any ideas...
>
>thanks,
>Kathi
>
Use a coffee filter to remove any foreign objects from the juice. I
canned some beets a few years ago. Cooked, sliced and added hot
water. The things were so pale we never ate them and I haven't done
that again. I made the pickled beets with wine with the recipe that
Edrena posted. To someone who loves beets, they are great.
--
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

Kathi Jones wrote:

> Do you think I could make use of one bag of beets and get 2 products out of
> it? Edrena's recipe says to scrub first and cook until just tender. Barb's
> Can't Be Beet Jelly says to peel and chop small and cook to get the juice.
> What if I clean them really well cut the beets to pickle size, and save the
> juice for the jelly? Think the juice would be powerful enuff for the Jelly,
> Barb?
> Any help would be appreciated !
> Kathi

That might work if you didn't overdo the boiling water - maybe just enuf to
cover, and simmer - not boil. Dunno if the beet flavor will stay with the beets
thataway, but it's so highly flavored with other stuff, maybe nobody will
notice. I've found that that famous Dirt flavor seems to reside just under the
crown. Be a little ruthless about trimming away the top. Youngish beets take
lots less long to cook.
I made a batch of Fancy Beet Pickles where I cut the cooked beets into slices
then used a cookie cutter into stars & moons. Wastes a lot of beet (cook's
treat!), but sure looks nice. Won me a blue ribbon oncet.
Edrena

"The Joneses" > wrote in message
...
> Kathi Jones wrote:
>
> > Do you think I could make use of one bag of beets and get 2 products out
of
> > it? Edrena's recipe says to scrub first and cook until just tender.
Barb's
> > Can't Be Beet Jelly says to peel and chop small and cook to get the
juice.
> > What if I clean them really well cut the beets to pickle size, and save
the
> > juice for the jelly? Think the juice would be powerful enuff for the
Jelly,
> > Barb?
> > Any help would be appreciated !
> > Kathi
>
> That might work if you didn't overdo the boiling water - maybe just enuf
to
> cover, and simmer - not boil. Dunno if the beet flavor will stay with the
beets
> thataway, but it's so highly flavored with other stuff, maybe nobody will
> notice. I've found that that famous Dirt flavor seems to reside just
under the
> crown. Be a little ruthless about trimming away the top. Youngish beets
take
> lots less long to cook.
> I made a batch of Fancy Beet Pickles where I cut the cooked beets into
slices
> then used a cookie cutter into stars & moons. Wastes a lot of beet (cook's
> treat!), but sure looks nice. Won me a blue ribbon oncet.
> Edrena
>
>

Hey! maybe I'll peel, cut to pickle size and steam them? That way the
juice would be concentrated and the beets wont actually sit on the
water.....except I need 3 cups beet juice for the jelly and steaming may not
get much beet flavour, even if it's not really the 'flavour' needed.....Ok,
so this is still a work in progress, but I AM gonna do it.....;-)

Kathi

"The Cook" > wrote in message
news
> On Wed, 23 Aug 2006 17:17:55 -0400, "Kathi Jones" >
> wrote:
>
> >
> >"Melba's Jammin'" > wrote in message
> ...
> >> In article >,
> >> "Kathi Jones" > wrote:
> >>
> >> > Ladies,
> >> >
> >> > Do you think I could make use of one bag of beets and get 2 products
out
> >of
> >> > it? Edrena's recipe says to scrub first and cook until just tender.
> >Barb's
> >> > Can't Be Beet Jelly says to peel and chop small and cook to get the
> >juice.
> >> > What if I clean them really well cut the beets to pickle size, and
save
> >the
> >> > juice for the jelly? Think the juice would be powerful enuff for the
> >Jelly,
> >> > Barb?
> >> >
> >> > Any help would be appreciated !
> >> >
> >> > Kathi
> >>
> >> Frankly, Kathi (or maybe that should be Kathily), I wouldn't want to
> >> take the chance that all the dirt taste would get gone if they weren't
> >> first peeled. In reality, I do not know. :-0( They're cheap enough
> >> here that I'd do them separately as the recipes ask. OTOH, has far
as
> >> I know, the big reason for not peeling them before cooking is only to
> >> reduce the bleeding of the color.
> >>
> >> Heck, more I think of it (and I may do this if I get around to making
> >> another batch of Miz Edrena's Pickled Boiled Dirt Chunks) I'd peel,
> >> slice, then cook for the "juice." Gack. Then you've got the beets
> >> ready to soak in the pickling syrup. They will pick up color from the
> >> syrup -- it's got that red wine in it.
> >>
> >> Go for it. Waste not, want not -- all that stuff.
> >>
> >> BTW, as far as I've ever been able to tell, that Can't Be Beet Jelly
> >> gets its flavor from the raspberry kool-aid (sometimes grape flavor) --
> >> not from the beet juice -- I've always viewed that as a carrier for the
> >> kool-aid and the whole dumb recipe as a novelty anyway. :-) Popular,
> >> though, when I've made it.
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
> >> http://jamlady.eboard.com
> >> http://web.mac.com/barbschaller
> >
> >Hi Barb,
> >
> >I haven't worked with beets a whole lot, but I thought you cooked first
and
> >then peeled because it made them easier to peel. The colour bleeding
sounds
> >like a good reason too....
> >
> >Probably what I'll do is, peel, cook, reserve juice for jelly and pickle
the
> >beets. I do realize that the jelly gets it's flavour from the Kool-aid,
> >(don't even know if I can get raspberry flavour yet) but like you said,
> >waste not....
> >
> >Unless someone else out there has any ideas...
> >
> >thanks,
> >Kathi
> >
> Use a coffee filter to remove any foreign objects from the juice. I
> canned some beets a few years ago. Cooked, sliced and added hot
> water. The things were so pale we never ate them and I haven't done
> that again. I made the pickled beets with wine with the recipe that
> Edrena posted. To someone who loves beets, they are great.
> --
> Susan N.
>

foreign objects...like dirt? Ok. Maybe that's why Barb called hers Dirt
Chunks? tee hee

some types of beets, I have learned, are paler than others. I've seen
yellow-y-orange beets. Thought they were mutants. They still tasted beet-y

thanks for the tip,

Kathi


> "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 >,
"Kathi Jones" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Kathi Jones" > wrote:
> >
> > > Ladies,
> > >
> > > Do you think I could make use of one bag of beets and get 2 products out
> of
> > > it? Edrena's recipe says to scrub first and cook until just tender.
> Barb's
> > > Can't Be Beet Jelly says to peel and chop small and cook to get the
> juice.
> > > What if I clean them really well cut the beets to pickle size, and save
> the
> > > juice for the jelly? Think the juice would be powerful enuff for the
> Jelly,
> > > Barb?
> > >
> > > Any help would be appreciated !
> > >
> > > Kathi
> >
> > Frankly, Kathi (or maybe that should be Kathily), I wouldn't want to
> > take the chance that all the dirt taste would get gone if they weren't
> > first peeled. In reality, I do not know. :-0( They're cheap enough
> > here that I'd do them separately as the recipes ask. OTOH, has far as
> > I know, the big reason for not peeling them before cooking is only to
> > reduce the bleeding of the color.
> >
> > Heck, more I think of it (and I may do this if I get around to making
> > another batch of Miz Edrena's Pickled Boiled Dirt Chunks) I'd peel,
> > slice, then cook for the "juice." Gack. Then you've got the beets
> > ready to soak in the pickling syrup. They will pick up color from the
> > syrup -- it's got that red wine in it.
> >
> > Go for it. Waste not, want not -- all that stuff.
> >
> > BTW, as far as I've ever been able to tell, that Can't Be Beet Jelly
> > gets its flavor from the raspberry kool-aid (sometimes grape flavor) --
> > not from the beet juice -- I've always viewed that as a carrier for the
> > kool-aid and the whole dumb recipe as a novelty anyway. :-) Popular,
> > though, when I've made it.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > http://jamlady.eboard.com
> > http://web.mac.com/barbschaller
>
> Hi Barb,
>
> I haven't worked with beets a whole lot, but I thought you cooked first and
> then peeled because it made them easier to peel.

They peel as readily as a carrot -- just roundish. :-)

> Probably what I'll do is, peel, cook, reserve juice for jelly and pickle the
> beets. I do realize that the jelly gets it's flavour from the Kool-aid,
> (don't even know if I can get raspberry flavour yet)

I've also seen the recipe using grape kool-aid, Kathi. Which got me to
thinking why couldn't you use any dark colored kool-aid? And who in the
heck ever dreamed up the recipe in the first place?
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Kathi Jones wrote:

> "The Joneses" > wrote in message
> ...
> > Kathi Jones wrote:
> >
> > > Do you think I could make use of one bag of beets and get 2 products out
> of
> > > it? Edrena's recipe says to scrub first and cook until just tender.
> Barb's
> > > Can't Be Beet Jelly says to peel and chop small and cook to get the
> juice.
> > > What if I clean them really well cut the beets to pickle size, and save
> the
> > > juice for the jelly? Think the juice would be powerful enuff for the
> Jelly,
> > > Barb?
> > > Any help would be appreciated !
> > > Kathi
> >
> > That might work if you didn't overdo the boiling water - maybe just enuf
> to
> > cover, and simmer - not boil. Dunno if the beet flavor will stay with the
> beets
> > thataway, but it's so highly flavored with other stuff, maybe nobody will
> > notice. I've found that that famous Dirt flavor seems to reside just
> under the
> > crown. Be a little ruthless about trimming away the top. Youngish beets
> take
> > lots less long to cook.
> > I made a batch of Fancy Beet Pickles where I cut the cooked beets into
> slices
> > then used a cookie cutter into stars & moons. Wastes a lot of beet (cook's
> > treat!), but sure looks nice. Won me a blue ribbon oncet.
> > Edrena
> >
> >
>
> Hey! maybe I'll peel, cut to pickle size and steam them? That way the
> juice would be concentrated and the beets wont actually sit on the
> water.....except I need 3 cups beet juice for the jelly and steaming may not
> get much beet flavour, even if it's not really the 'flavour' needed.....Ok,
> so this is still a work in progress, but I AM gonna do it.....;-)
>
> Kathi

Boil'em.
Love,
Edrena