I harvested all my beets today. Well, maybe I should say I did it this evening. Since it was so hot earlier in the day I thought that I would can them when it cooled down. I was feeling so brilliant and smart with myself.
So I scrubbed them up and we started the process of boiling them outside on a big propane burner. We ended up having three large batches to boil separately. Inside, I had my favorite pickled beet wine recipe simmering on the hot plate. Then I peeled each batch of beets, sliced them, filled pint after pint, poured the wine concoction in it, screwed on the lids, and got ready to can them in a water bath.
“Robin, where are your canning utensils,” Lee asked me at 2:00 am in the morning as he was getting the canner ready.
I looked at him blankly and then with dawning horror.
It was most definitely an “oh crap” moment. I did all my canning last year down at my mom’s house and just used her tools. I had never bought a set of my own. So off we zoom to Walmart as it was the only thing open around here that late that would have canning supplies. We got there and then walked around the store for about 20 minutes before we finally found a set. Walmart employees are really, really scarce that early in the morning to bug with innocent questions from bleary eyed canners.
So we get home around 3:00 am and started the canner going, and by 6:00 am the last batch came out. I got 19 pints of the most glorious red beets canned. The 6:00 am time was so not worth it, but oh those beets (when I open one up three weeks from now) will very much be worth it. I didn’t bother to can any plain beets as the wine recipe is so ding dong good. Lee, who hates beets, will eat these because they taste that good.