Question about canning beets

[The Cook]

Yesterday I bought some beets, roasted them, peeled and sliced. I
followed the instructions for canning -- add salt, cover with boiling
water and process in a pressure canner. When I took them out, I
noticed that the slices were almost pink instead of deep red. How do
you keep the color in? I am thinking about either boiling the beets
and filtering the water through a coffee filter or sacrificing a few
beets and chop, cook them until they are white and using that for the
liquid. Other suggestions?

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

[Bruce Yates]

These pickled beets are wonderful. My wife has used this recipe for
years. My wife slices the beets before final heating and packing. They
retain their dark red color. Great hot or cold.

Bruce

From :

Canning, Preserving, and Freezing Cookbook
Favorite Recipes of Home Economics Teachers

Harvard Beets

Small whole uniform beets
3 c. water
1 c. vinegar
1 c. sugar

Wash beets thoroughly, leaving 2 inches of tops and roots. Cook beets
in boiling water for about 15 minutes or until done.

Plunge in cold water 2 times to prevent bleeding. Remove skins.
Combine water, vinegar, and sugar in large saucepan and bring to a
boil, stirring until sugar is dissolved. Add beets and heat, but do
not boil. Pack in sterilized jars. Place lids and bands on jars.
Process in hot water bath for 30 minutes. Serve hot as vegetable or
cold on relish tray.

Mrs. Mary Ada Parks
Anna-Jonesboro Comm HS, Anna, Illinois

On Tue, 08 Jul 2003 08:43:38 -0400, The Cook <susan_...@yahoo.com>
wrote:

[cooksalot]

could be the type of beets.

Vicky

"The Cook" <susan_...@yahoo.com> wrote in message
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