On Sunday, October 7, 2018 at 2:24:16 PM UTC-5, Wayne Boatwright wrote:
>
> My mother and grandmother always made pickled beets, enough to last
> out the year. My mother sometimes made Harard Beets that I really
> liked, especially as a kid. Most of time nowadays I just trip the
> root and top ends to about 1-1/2 inches and steam them in a covered
> casserole in the oven. When cool enough to handle I slip off the
> skins, then either slice or cut in wedges and season with butter,
> salt and pepper, and a pinch of thyme.
>
>
My mother had one of those large Burpee canner/pressure cookers. I can
remember her pressure cooking a huge batch of beets, I guess to pickle.
After they had cooled she called me in and two girlfriends visiting (we
were about 12-14 years old) and asked us to wash our hands and then get
our hands in that huge pot and rub those beets. I don't think it took us
more than a minute or two to skin those cooked beets and we thought it
was great fun.