Ball Book Pickled Beets Recipe
khandi
7 years ago
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khandi
7 years agoRelated Discussions
Adapting Anitpasto recipe in the Ball Book
Comments (7)If you add corn, you would need to follow the guidelines for canning mixed vegetables. It will be soft, as you know.Is it that you don't like the celery ? If so, just leave it out if you want. I have never heard of antipasto with corn before. Just curious. Mixed Vegetables 6 cups sliced carrots 6 cups cut, whole kernel sweet corn 6 cups cut green beans 6 cups shelled lima beans 4 cups whole or crushed tomatoes 4 cups diced zucchini Optional mix  You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes. Yield: 7 quarts Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans or italian beans and tomatoes. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace. Adjust lids and process pints,75 min. quarts 90 min. in a pressure canner. Use 11 lb dial gauge canner, 10 lb. weighted, unless you live at higher altitudes....See MoreBall Dill Pickle Recipe question
Comments (3)Agree with Linda Lou. Ball also makes a Kosher mix if Kosher is what you want. So does Mrs. Wages. But if you want to make Kosher Dills then why use one of the mixes anyway? Just use one of the Kosher Dill recipes at NCHFP or in BBB. Dave...See MorePickles to Relish book recipe
Comments (12)The problem I have with the Amazon reviews is there are only 13 online and it takes only a few negative or positive reviews to skew the results. Nor do I put much store in publishers' or sellers' descriptions of books (though I know that leaves buyers nearly helpless). One phrase in the Forward of her book seems more apt . . . Although a bit complex for novice canners . . . I do find Pickles to Relish less accessible than her Jamlady Cookbook. I learned a ton from Jamlady and regard it as a valuable resource. I think I'm coming at it more from a librarian's perspective in that there's a place in the world for more specialized and idiosyncratic books, even though their readership will be much more narrow. I'm also remembering how hard I had to fight for Ellie Topp's Small-Batch Preserving. It is also somewhat less precise in its measures and more individual in its approach. There is an art to writing technical material clearly and even the clearest resource will confuse someone. We've seen that errors slip through even with The Ball Blue Book which must have been edited hundreds of times through multiple editions. It's even more likely now that there's a whole new population of home food preservers with no prior experience whatsoever. I guess I'm just averse to branding a book as poorly-written or lacking in value merely because it isn't conventional. Or maybe it's because being eccentric myself I'm averse to homogenization. But it's a philosophical difference. We do agree that Pickles to Relish is not a book for the great majority. Carol...See Morenice pickle beet recipe
Comments (32)My favorite recipe, is plain and simple, comes from a book called "Food that Really Schmecks" by Edna Staebler. Boil beets until tender, plunge them into cold water, slip off the skins. If different sized beets are used I cut them into equal sized chunks. Mix the following and bring to a boil. 1 1/2 cups vinegar 2 Cups Sugar 1/2 Cup water 1/2 teaspoon salt Add the beets to the boiled syrup, heat til warm through out, but don't boil them! Drop into sterlized jars, pour syrup over them, cover and process 10 minutes in boiling water bath. Although after reading this thread and the recipe on the NCHFP website I might change the processing time to 30 minutes. As an option I like to add one nice thick slice of onion to the bottom of the jar before I put the beets in. We always fight over the onion! Jenny P...See Morekhandi
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