I plant a lot of beets.
One of our favorite things in winter is pickled beets.
Well, last Fall I pulled everything from the garden right before the first of the winter storms hit us…the carrots and radishes got dealt with, but somehow, I forgot about the beets.
So the bin of beets sat in front of the (drafty af) front door all winter.
Turns out that was a good thing, since it acted like a root cellar and damned if them beets weren’t just fine when I found them today.
So knowing I was out of beets on the shelf (my last few jars were given to my Uncle who has been an incredible help when we’ve needed it) I filled the pot, cooked them beets up and got them into the brine.
Once again I am reminded why I hate water bath canning.
It’s moist and uncomfortable.
But I got 4 jars of beets done and now we have some more.
Of course they won’t last long, but that’s okay.
Gardening season is right around the corner and I bought a lot of beet seeds, knowing that there was more than one house that was going to be eating them.
And for the record, I do safe canning only here, so no need to talk about skipping the processing (water bath) part…I ain’t going through all the work of planting, growing, weeding, harvesting and such to risk botulism in the putting up stage.
Not when for a bit more work I can put things in jars safely and know I ain’t making anyone sick.
You want to do different?
Good for you.
Your kitchen, you do what you please.
‘Round here we do it right.