Lee and I are trying to eat beets more since they are nutritionally good for you. I grew a row of the Flat Of Egypt variety this spring. I didn’t think that I would get anything to harvest as this vegetable prefers better soil conditions. Much to my surprise most of them managed to get big enough to eat. So down I went to my mom’s house to can again. She had some jaw dropping enormous Bull’s Blood beets that she gave me. My mom had only grown them for their greens and then they ended up getting away from her. She didn’t want to can them for herself as she had some still left over from last year. (And my dad won’t eat them.)
So I made a beet recipe with red wine from page 108 of the first edition of the book The Joy of Pickling by Linda Ziedrich. Supposedly even if you don’t like beets you may like this beet recipe. The picture doesn’t do the beets justice as they are the most beautiful burgundy color. Looking back on the recipe I noticed that I accidentally put in 1 cup extra of wine. After consulting my Mom she assured me it would be fine as the wine was an acid and preserving ingredient. So the only after effect would be more of a wine taste. That doesn’t sound so bad to me. I have to wait three weeks until trying a jar which is hard as I am dying to taste one. One nice thing about Ziedrich’s recipe was that you could water bath can it for 30 minutes. The rest of the beets I had left over were done in a pressure canner and were the classic salt, water, beets recipe.