Pickled Beets

I've done a lot of canning these past few weeks. Bordering burnout....but I just keep trying to think about how much I'll appreciate it this winter.
Here are the pickled beets I made. They came from my garden! My mom and grandma have made these my whole life...but this was my first try. This is their recipe.

First wash and cut most of the stems and most of the roots (but not all - they are going to peel off anyways).

Boil without peeling until the beets are tender (approx 20 mins. You will know when you stick a fork in them). Transfer to cold water, peel, quarter.



Mix the following together to boiling:

2 C. Sugar

2 C. Water

2 C. Vinegar

1 t. cloves

1 t. allspice

2 T. cinnamon

Wash and boil your cans and lids. Pack the beets into jars, pour mixture over the beets. You should probably stick a knife into the side of the jar to get some of the air out. Seal the jars. For this recipe you do not have to double boil.



Rhubarbs.....they're here!!

Ahh, finally it's time for rhubarbs!! I've been waiting and waiting and I finally found some at the farmers market. I was so excited! So I finally had all the ingredients to make strawberry rhubarb jam....so good!!

2 cups chopped strawberries
2 cups chopped rhubarb
5 1/2 cups sugar
1 box powdered pectin
1/4 cup lemon juice

Bring everything but sugar to a boil - add sugar - bring back to a rapid boil and boil for 1 minute stirring constantly.

This is going to be a fav. I'm going to get more rhubarb next weekend and try to make a pie....everything Garrison Keller talks about rhubarb pies my mouth waters - so I figured I'll give it a try.

Oh, and another thing I got at the farmer's market? Roasted Green Chile...now it's not Hatch, but it's something. It is actually really tasty, we are almost done with the bag that we bought on Sunday. It's another sign that fall is just around the corner!!

Jam Makin'....

I've been in the mood to make some jam, so when strawberries went on sale I went a little nuts. Like 12 pints nuts. I figured it was best now to start making Christmas presents, since come Christmas I probably won't feel much like shopping or making anything!
The jam turned out so tasty! Peaches went on sale this week - so last night I made strawberry/peach jam. Delish! I went a little rouge on the recipe, so it didn't quite set like I wanted it to. Tonight I'll add more sugar to it.
2 Cups Strawberry's (sliced/diced/processed)
2 1/2 Cups Peaches (same as above)
5 Cups Sugar
1 Cup Brown Sugar
2 Tbs. lemon juice
1 packet pectin (I've begun using liquid - but powder is fine)
cinnamon to taste (I only like a little)

Bring fruit and sugar to a boil - let boil for a few minutes and get the peaches soft. Add lemon juice and cinnamon. Stir a lot! This needs to be at a rolling boil before you add the pectin. After you add the pectin let it boil for 1 minute (depending on elevation - I have to let it boil for a minute and a half). Take off heat.
In the mean time your jars and screw tops have been boiling in water - take them out as you fill them.

Now I got my strawberry jam to set without double boiling - but I think that might have been another reason my strawberry/peach didn't set last night. So this time after I fill the jars I will put them back in boiling water (2 inches above the top of the jars) for 15 minutes.

I also got some plums today so I'll be making that this week too.