Wednesday, August 26, 2009

Vegetables, too...

Today, we turned to some vegetable garden produce. On the left you will see something on the order of 7 or 8 quarts of tomato puree. This is still cooking down on my stove, and will be canned after dinner. On the right is a bowl of steaming hot beets, which got sliced, pickled, and made into 7 pints of pickled beets. My pickled beets recipes is delicious: it was given to me by the mom of my best friend in high school. If you ever care to make them, the recipe is below. You can make the syrup and used already-canned beats, too, if you wish. However, using fresh-from-0the-garden beets is the best!

Ma St. Clair's Pickled Beets
~Boil, then cool and peel enough beets to make 12-14 cups of sliced beets.
~Mix together the syrup ingredients: 2 Cups water, 2 Cups white vinegar, 2 Cups sugar, 1 TBS cinnamon, 1 tsp cloves, 1 tsp allspice.
~Add the beets to the syrup, and simmer about 15 minutes, until at a low boil.
~Can in prepared jars. This will make about 7 pints.

Oh, and we didn't ignore apples today. We made another 5 pints of caramel apple jam, and an apple strudel-crisp for dessert tonight!

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