The First Summer Harvest
Hi, HAPPY Summer! I realize that I haven’t been as good about blogging lately as I normally am. I have a lot on my plate and I thought I would share what I’ve been up to – just in case you’ve been wondering where I am.
My vegetable garden is incredible this year and canning season has started already – it’s about 3-4 weeks early this year.
Thursday afternoon, after work, I went down to check things out and discovered that many of the beets needed to be picked and turned into pickled beets.
Right click to enlarge image
Friday afternoon, I took off early and headed for the garden. I picked about half of the row which resulted in filling a 20 gallon cooler and half of a 5 gallon bucket.
Saturday morning, I broke out the trust canners (and some other huge stock pots) and set about the task of cooking and slicing the beets
Right click on image to enlarge it
After they were all sliced, the canner was just about 2/3 full of wonder beets!
Next, I dragged out the biggest stockpot that I own and make the brine.
The result – 16 lovely quarts of pickled beets on a 90+ degree day on Saturday with no air conditioning (because we usually don’t need it here in Vermont)!
After that was done, it was time to pick the first of the cucumbers, blueberries, and the raspberries – on yes, and cut the rhubarb before it went by.
All in all, not a bad first harvest of the year 🙂
Spicy Pickled Beets
4 lbs beets
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups water
1 tsp salt
2 cups sugar
1 tblsp mustard seed
1 tsp whole allspice
1 tsp whole cloves
3 sticks cinnamon, broken
Wash and drain beets. Leave 2″ of stems and tap roots. Cover with boiling water and cook until tender. Remove peel, trim ends, slice. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat, simmer for 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks. Pack hot beets into hot jars, leaving 1/4″ headspace, ladle hot pickling liquid over beats, leaving 1/4″ headspace. Remove air bubbles. Adjust 2-piece caps. Process 30 minutes for pints (40 minutes for quarts) in a boiling-water canner. Yield 4 pints.
4 Responses to The First Summer Harvest
Leave a Reply
- The Great Debate – QuickBooks Desktop vs. QuickBooks Online
- Using Account Numbers in Your QuickBooks Chart of Accounts
- QuickBooks Creating a More Meaningful Payroll Expenses Section
- Calculating & Displaying Fringe Benefits on a Certified Payroll Report
- QuickBooks Tip - Child Support Garnishments
- How To Turn On and Use Manual Payroll in QuickBooks
- Create a QuickBooks Job Cost Report With Hours & Payroll Costs
- QuickBooks Payroll Tip - Tracking Employee Advances or Loans
- QuickBooks Tip - Job Costing Starts With A Simple Item
- QuickBooks for Contractors Tip – Basics of Progress Invoicing
- QuickBooks Tip-Creating a Functional Payroll Liabilities Section
- Welcome to the QuickBooks for contractors blog
- QuickBooks Tip: Important Facts About Items Left as Billable
- QuickBooks Tip-Handling Employee Reimbursements for Expenses
- QuickBooks Tip - Determing Cost of Goods Sold
- Straight from the IRS - Social Security Tax Reduced to 4.2%
- QuickBooks 2015 Announced - Important System Requirements
- QuickBooks 2013 Upgrade Do's, Don'ts & Frequent Questions
- QuickBooks Tip - Handling Retainage
- QuickBooks 2012 - Frequently Asked Questions About Upgrading