Pressure Canning Beets

Learn with me as I share my first time pressure canning beets from my garden.

Pressure Canning Chicken

You want a pantry that is filled with food that will sustain you if things go bad? When the electricity is OUT and there's no refrigeration what will you do then? Rely on your beans and rice? NO!!! Start canning your meat! Pressure canned chicken is easy and Saves you money AND stores long term! You will always have a viable source of protein with REAL meat in your pantry to feed your family! So watch me..it is so so easy you will either go out and raise your own chickens or load up during a sale and can away!!

Canning Pickled Beets

Here's how I canned pickled beets. This is an approved Ball recipe.

Sweet Pickled Beets

10 cups prepared beets

2 1/2 cups white vinegar

1 cup water

1 cup granulated sugar

10 cloves

2 cinnamon sticks

Combine vinegar, water, sugar, cloves and cinnamon sticks which have been broken in two. Boil for 15 minutes then add beets and bring back to a boil. Ladle beets into a jar leaving 1/2" headspace. Following standard canning procedures process in a water bath canner for 30 minutes (pint or quart size). Makes about 6 pints.

Pickled Okra

I made some homemade pickled okra. Added habanero peppers for a fire flavor... Here's the recipe:

GARLIC OKRA PICKLES

3 lbs. fresh whole okra pods, 3 to 4 in.

3 c. water

1 c. white vinegar

1/4 c. pickling salt

2 c.cloves garlic, minced

2 or 3 Chile peppers

Thoroughly wash the fresh okra; drain well. Pack the okra pods into hot clean pint jars, leaving 1/2 inch head space.

In a sauce pan combine the water, white vinegar, pickling salt and minced garlic. Bring the mixture to boiling. Pour the hot liquid over the okra pods in the jars, leaving 1/2 inch head space.

Prepare jar lids according to the manufacturers directions. Wipe jar rims, adjust lids. Process in a boiling water bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints

Canning Butternut Squash

These squash aren't called ButterNUT for nothing. Tough to peel but so delicious. I am canning more bounty from this year's garden for enjoyment this winter.

Canning Yellow Squash

Nothing says summer to me like delicious, tender yellow squash. Watch as I can some to squirrel away for the winter.

CANNING SUMMER SQUASH

Wash jars, lids and rings. Put jars on a cookie sheet into a 250 degree oven to stay warm. Put lid and ring in a pot to heat. Do not boil lids. Wash and slice squash. They can be cubed, but I find they fit in the jars better if sliced. Put squash in a large pan and heat just until boiling. Remove a few jars from the oven and fill to within 1" of the top of the jar. Do not pack squash, but you can shake the jar a bit to help them settle. Add on teaspoon of canning salt to each quart jar, if desired. Fill jars to top of squash with the boiling water the squash was cooked in. Wipe the rim of the jar with a clean paper towel. Place hot lid and ring on each jar and screw down firmly. Place jar in pressure canner. Place lid on canner. When steam begins to vent, in a steady flow, set timer for 10 minutes, to all all air to be vented from the canner. Place weight on caller. Allow pressure to come to 11 pounds. Process for 40 minutes. Turn off heat and allow gauge to return to -0- naturally. Do not try to rush the process. Remove the weight, and carefully remove the canner lid, lifting away from your face. Exercise extreme caution. Steam can cause serious burns. Remove jars with a jar lifter, to a towel lined counter. Allow to cool undisturbed for 24 hours. Remove rings, wash jars, label and store in a cool, dark place.

Canning Beets - Cleaning Peeling Canning Beets

How to can beets in a pressure canner. From harvesting to the finished product. Step by step.