Beets

How to Can Beets
From The Practical Produce Cookbook by Ray and Elsie Hoover

Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into uniform slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Iodized or plain table salt may be used. Process in a pressure canner; pints 30 minutes and quarts 35 minutes. Process at 10 lbs. pressure for elevations up to 1000 feet about sea level.

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Pickled Beets

Ingredients:
1 gal. beets
2 qts. vinegar
2 cups water
6 cups sugar
1 tbsp. whole cloves
3 sticks cinnamon
2 tbsp. salt

Directions:
Choose smaller beets if they are to be left whole. Wash beets. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. Process in boiling water canner for 30 minutes. Yield: 7-8 pints.

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How to freeze beets:
Remove tops, leaving 1/2-inch stem. Wash; cook until tender: small beets, 25-30 minutes; medium, 45-50 minutes. Cool, peel, slice or cube.

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How to freeze beet greens:

Pick young, tender leaves. Wash thoroughly, cutting off woody stems. Blanch 2 minutes; avoid matting of leaves. Cool immediately in cold water, drain, package and freeze.