It’s beet season! Today I will run you through how to process beets pickled, sauce and pressure canned
July Webinar: Canning Meat - July 24 at 2pm.
Stump the Sauce
Hey, I heard one of your latest podcast about the price of eggs at the store vs. the local farm and had a brain wave...
If it's true that farm eggs are more nutritious then wouldn't it be good idea to market your eggs not in "$&¢", but in terms of "nutritional value" similar to purchasing regular gas and premium gas. The premium gas might "appear" more expensive (I.e. farm eggs) however...you get more mileage (nutrition) out your dollars spent.
I think if the customer saw two boxes of eggs side-by-side but priced in $/nutrition ratio then they might be more likely to pick the farm raised variety?
What’s Up in the Garden
Main topic of the Show: Canning Beets
Pickling
Nicole Sauce’s Sugarless Sour Beets
Brine:
1/2 cup pickling or kosher salt
5.5 cups 5% vinegar
6 cups water
Per quart jar spice mix (add to jar)
2 heads dill weed
2-4 cloves garlic
1-2 hot peppers (cayenne or jalapeno)
6 peppercorns
20/25 mins
Aunt Helen’s Beets
Brine (make enough batched to cover beets)
1 qt vinegar (5% acidity)
6 c sugar
2 TBSP salt (plain, kosher, or pickling: may not be iodized)
2 tsp pickling spice
Sauce
Beet Ketchup
Pressure canning
https://nchfp.uga.edu/how/can_04/beets.html
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Make it a great week!
GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.
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