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About Me
- Sandy Lee
- I am a Christian. A senior citizen. Married. I live on a little over 10 acres in the state of Indiana. I have two children, a son that went home to be with the Lord six years ago and a daughter. I have two adult step children, a boy and a girl. I love staying at home, a clean organized home and a meal on the table is my goal everyday. During warm weather I like to work in the yard and my vegetable and flower garden.
Hello Sandy,
ReplyDeleteIt is so nice to meet you. I went to my canning and freezing blog a little while ago and found your request for my mother-in-law's pickled beets that I can, which I will be happy to share with you. I love the ease of this recipe because when I want to do pickled eggs and beets the work is already accomplished! Since I'm not sure if you've canned beets before I'll just begin by saying that when harvesting the beets from the garden I leave about 3 inches of the stems attached to prevent the beets from bleeding of their color. Next I scrub them and put in a large pan (I have a couple of old metal dishpans that I keep for canning), cover with water and bring to a boil. I will then lower the temperature to med. high heat and allow the beets to cook until they are almost done. Keep in mind that I've sorted the beets for cooking according to their similarity in size. Once the beets have finished cooking, I put them in cold water and slip the skins and stems off the beets and put them in the jars. You can cut them in half, or quarters...however you wish. That brings you to the recipe part. :)
2 cups vinegar
1 cup water
2 cups sugar
For 7 quarts of beets I normally triple that recipe...just to give you an idea of the amount of recipe per number of quarts. You bring this mixture to the boiling point, pour it over your beets leaving 1/2 head space on the jar, cover with the caps and rings and then process in a water bath canner for 10 minutes.
My husband is the gardener in our family (unless it is flowers lol), but I do know that our garden spot where he grows the beets has some sandy soil mixed in. However, I will check with him and get back with you concerning your questions about the clay soil.
I just started this canning and freezing online journal last week...primarily to keep an inventory of what I've put away for winter, but also to record some special memories, etc. I loved finding your comment today! I visited your blog and wanted to tell you what a beautiful family you have. I'm sorry for the loss of your son. Surely that is easier to bear by the heart's knowing that you'll see him again in Glory. I see we share many of the same interests...home, family, and our love for the Lord. I wanted to mention to you that I have two other blogs that may be of interest to you. The one that I do on a regular basis is http://bitsandpieces-dianna.blogspot.com and the other one is a recipe blog that I add to now and then. That one is http://acollectorsstash.blogspot.com
Please feel free to leave me comments any time on any of the blogs and/or e-mail me any time you wish. I enjoy meeting other ladies...blogging has been a wonderful experience for me!
Blessings to you,
Dianna McBride
Hello again, Sandy,
ReplyDeleteAs promised I did check with hubby about the type of soil for the beets. He said the soil where our beets are planted is actually clay, as well! Shows you for sure that he tends the veggies and I tend the flowers. He said to mention to you that the trick to growing beets in clay soil is that once you sow the seeds, cover them with either peat moss or compost instead of the clay soil. That will allow them to come up easier.