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Help, beets lose color

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Gwenne F Lally

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Sep 11, 1995, 3:00:00 AM9/11/95
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When I put up beets they lose their red color and turn greyish. It's
_really_ unappetizing looking. My recipe calls for discarding the cooking
water and processing the beets in clear water (it's sort of insistent on
this point).

Is there anything I can do to get nice red beets that will still be safe?
Is there a way to fix the grey beets I've got? I don't mind reprocessing
them if I can turn them red again.

Please advise via e-mail to:

Gwenne Lally
sci...@pond.com

Thomas C. Waters

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Sep 12, 1995, 3:00:00 AM9/12/95
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In article <scicomm-1109...@catfish.pond.com>

sci...@pond.com (Gwenne F Lally) writes:

> Is there anything I can do to get nice red beets that will still be safe?
> Is there a way to fix the grey beets I've got? I don't mind reprocessing
> them if I can turn them red again.

I don't think there is anything you can do to make them red again...
sorry.

I read that to keep them from fading, leave about 2 inches of the
leaves and the whole bottom of the root on while you boil them prior to
removing the skins, this has worked well for me and the beets loose a
little color, but stay quite red. Then when I peel them, I cut off the
leaves and the root.

Can anybody comment on why you should throw out the water and not use
it to can with??? If the beets are dirty, I could understand... is
that it??

Thomas C. Waters

"The views expressed here are mine, take what you like and leave the
rest."
"I always assume someone is queer unless they tell me otherwise.
Straight society has been doing this in reverse forever, and I'm tired
of it."
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Lisa Johnstone

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Sep 13, 1995, 3:00:00 AM9/13/95
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In article 11099514...@catfish.pond.com, sci...@pond.com (Gwenne F Lally) writes:
>When I put up beets they lose their red color and turn greyish. It's
>_really_ unappetizing looking. My recipe calls for discarding the cooking
>water and processing the beets in clear water (it's sort of insistent on
>this point).

[snip]

>Please advise via e-mail to:
>
>Gwenne Lally
>sci...@pond.com

---

Though I'm not sure of the method you describe I have always found that the best way to cook beetroot and retain its colour is not to cut it or peel it until after it is cooked. That way it doesn't bleed nearly so much.


+================================================================+
| ,-_|\ Rosie Johnstone |
| / \ Perth, WA, Australia |
| *_,-._/ |
| v john...@wmcpet.dialix.oz.au |
| |
| These opinions are my own and in no way represent WMC |
| |
+================================================================+


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