How to Can Pickled Beets

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BRINE:

- 2 cups water

- 2 cups white vinegar

- 2 cups sugar

- 1 teaspoon salt

BEETS:

- 3 1/2 pounds dark red beets (or any variety you enjoy)

- 1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)

CANNING SUPPLIES:

- 6-7 sterilized pint-size canning jars

- lids and rings

Start by washing your beets. If you are using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.

Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.

At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).

Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.

Soon you will be hearing the music to a canners ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

How to Make Dill Pickles Fresh From the Garden

John from http://www.growingyourgreens.com/ shares with you how he makes no-cook dill pickles fresh from the garden with just a handful of ingredients that are done less than a week!

In this episode, John shows you his recommended way of fermenting your garden-fresh summer vegetables including cucumbers, peppers, okra, onions and more. You will learn with just a few ingredients you can preserve your summer harvest thru the winter for later consumption without cooking.

John will teach you how you can make raw lacto fermented vegetables that have beneficial bacteria that are good for your digestion and immune system.

You will learn how John prevents mold and other contaminants from getting into his pickles by making an air-lock lid using items available online and at a local beer making shop.

Click here to discover how YOU can be self-sufficient on a 1/4 acre backyard

After watching this episode, you will now know how you can make raw pickles that have more nutrition than canning, and are full of life!

Canning Garden Vegetables | At Home With P. Allen Smith

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Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well!

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Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level.

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P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com.

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Homemade Dill Pickles - How to Make Naturally Fermented Pickles

Learn how to make a Homemade Dill Pickles recipe! Go to http://foodwishes.blogspot.com/2015/08/homemade-dill-pickles-naturally.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!

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