Borscht

Borscht Canning Recipe

Ingredients

24 medium beets, chopped

3 tablespoons extra virgin olive oil

1 ½ cups sweet onion, chopped (1 large)

8-10 garlic cloves, chopped

2 carrots, peeled and shredded

½ head red cabbage, sliced thin

2 Roma tomatoes, diced

8 cups beef stock

2 cups Cabernet Sauvignon wine

1 tablespoon raw sugar (optional)

1 tablespoon sea salt (optional)

1 teaspoon black pepper

Instructions

Beet Prep: Leave the root on each beet and cut stems leaving at least 2” attached. Thoroughly wash your beets and place inside a stainless steel stock pot, placing the largest beets at the bottom. Cover beets with two inches of water. Bring to a boil and cook for 30 minutes or until the largest beet is tender.

Using a slotted spoon, or tongs, remove beets from boiling water and place directly into a bowl of cold water resting in the sink. Keep tap running to provide a steady stream of cold water to quickly cool the beets. One-by-one, place beet in both hands while running it under the cool stream; using your thumbs, gently rub and massage the beet, slipping skin off each beet. Cut root and stem off each beet with a paring knife. Chop skinned beets into 2” pieces and set aside.

In a stainless steel stock pot, add olive oil and sauté onions, garlic, carrots, cabbage and tomatoes until the onions become translucent, about 8 to 10 minutes. Add beef stock and bring to a boil. Stir in chopped beets and boil for an additional 2 minutes. Remove from heat.

Working in batches, place the beet mixture in food processor and pulse until it is a fine puréed texture. Place puréed mixture in a clean stainless steel stock pot. Add wine, sugar, salt and pepper and mix well. On medium heat, while stirring frequently, allow borscht to gently heat through, about 5 minutes. Stir continually to avoid scorching the borscht.

Ladle hot soup into hot jars leaving a generous 1” head space. Remove any air bubbles and add additional soup if necessary, keeping the 1 ¼” head space.

Wipe each rim with a warm wash cloth dipped in vinegar. Place lid and rings on each jar and hand tighten.

Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

From:https://canningdiva.com/recipes/canning-beets-and-how-to-pressure-can-beet-soup-aka-borscht-soup/

Caned Kidney Beans

 Beans no soake

1/2 cup per dry beans per pint

1/2 teaspoon of salt. 

Fill with water to the 1 inch mark.

10 pounds of pressure in a pressure canner  for 75 minutes for pints, and 90 minutes for quarts.

From https://preservedhome.com/canning-dried-beans-skip-the-soak/

Old Fashioned Pickled Beets

 Second round of pickled beets

Old Fashioned Pickled Beets

10 pounds fresh beets

4 cups cups white distilled vinegar

2 cups sugar

2 cups water

1 tablespoon pickling salt

Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water.  Once the beets are fork tender, drain

While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.

Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.

Ladle hot liquid mixture over beets leaving about 1/4 inch head space.  Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes quotes for 35 minutes in a boiling water canner.

Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

From https://www.onehundreddollarsamonth.com/canning-recipe-for-old-fashioned-pickled-beets-no-funky-spices/

Fall clean up

 Cleaned out most of the garden.  Removed tomato cages and pulled the last of the beets