notbob wrote:
> Jes bought a copy of the Ball Blue Book and got me some beets to put up.
>
> Do I need a pressure cooker fer "pickled beets" or will white vinegar
> (5% acidity)? I'm jes under 8,000 feet elevation.
>
> I plan to "julienne" them and then pickle 'em.

i cube them about 1-2cm, smaller will bleed all
the color out. which is ok if you keep the juice
you cook them in.

no pressure cooking needed for sufficiently acidic
foods as long as you observe proper food prep and
don't mess up the seals.

will keep 2-3yrs, but usually are best used within
a few years.

i like things pretty vinegary and with enough sugar
to get a proper sweet and sour taste. i also like a
lot of onions.

i clean/prep the beets first, then to cook them up
i dice them to the right size and steam them with the
onions on top. once done i add enough sugar and
vinegar to taste. i don't steam them with a huge
amount of water so i don't have to waste any juice.

always turns out well. enjoy.


songbird