Roasted Canned Beets Food

CANNING ROASTED BEETS

Steps:

• Preheat oven to 425° F. Line a shallow baking dish with foil. Cut leaves off beets, leaving 1 inch of stem. Do NOT cut roots or wash. Place unwashed beets on foil and bake for 30 minutes to 1 hour, or until beets are tender and skin will come off easily (time will depend on size of beets).
• Let beets cool until you are able to handle them, but do not let them get too cool. Cut off stems and roots and peel beets. Give a quick rinse under water.
• You can can small beets (1 inch in diameter) whole. All sized beets you can slice them (1/2 inch thick) or dice them (1/2 inch cubes). Cut up your beets how you wish and put in clean, HOT pint or quart jars, leaving 1 inch headspace.
• Boil some water (I use my trusty tea kettle). Slowly pour over beets in jar, leaving 1 inch heaspace. Remove bubbles and adjust headspace, if needed.
• Wipe rims of jars with a damp cloth and apply lids to jars. Place jars in prepared pressure canner (please see your pressure canner manual for operation instructions specific to your canner).
• Process pint jars for 30 minutes and quart jars for 35 minutes at the pressure for your elevation - See table below.

CANNED PICKLED BEETS RECIPE

Steps:

• Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.
• Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
• Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.
• Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
• Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
• Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.
• Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
• Seal the jars and process for 35 minutes in a boiling water bath.
• For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
• While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
• Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
• Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
• Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

CLASSIC HARVARD BEETS

Steps:

• Gather the ingredients.
• To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
• Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
• Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
• Drain the beets and let them cool.
• Then slip off the skins.
• Slice the beets to your desired size.
• Combine the sugar and cornstarch in a saucepan.
• Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
• Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
• Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
• Stir the butter into the beets and serve them hot.
• Enjoy!

BAKED BEETS

Steps:

• Preheat oven to 350 degrees F.
• Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.