After a few hours of satisfying labor, we have sixteen pints of mid-summer in a jar. I don't enjoy the usual sugar and spice with pickled beets, so I leave them unsweetened and season them with garlic and herbs.
Where ever you are, whatever the weather, I wish you all the beauty and bounty of mid-summer, and the joy of satisfying labor.
7 comments:
Sounds good. I grow a white Heirloom called Chioggia. A like them all with just butter.
I would love to can beets, that is something I have not yet canned.
Your stove is wonderful!! Love it!
Lovely post! Your stove is sending me into a frenzy as it is gorgeous.
Great stuff indeed. Greetings!
Sorry for the delay on responding. Still have patchy internet in this remote location.
mountain man, Have grown and liked Chiogga. These are Detroit Red, also an heirloom.
Sandra, Beets, especially pickles, are simple to can. Only the peeling is messy. Lol.
Magnolia, Thank you, it has been interesting to learn to can on the wood cook stove! We have an ordinary gas stove too, but wanted an off-grid canning experience.
Blogoratti, Thank you for visiting! Wish I could share the beets and not just the images!
Love these and memories of making many years ago when I lived at the old farm house.
Will try and find some beets at the local farmers's market.
All you share
is so good for me...
It seems we are much alike, mentally and spiritually, just in different stages of the journey. I find so much in your writing that resonates with me. I am glad you find good here!
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