PREP TIME: 1 hour 40 minutes
Yield: 10 (1 pint) jars
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Canned Whole Tomatoes With Basil and Garlic
PREP TIME: 3 hours
Yield: 4 quarts
12 pounds Roma Tomatoes
16 whole cloves of garlic
8 tablespoons lemon juice
4 teaspoons salt
8 fresh Basil leaves
Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use. Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon of salt. Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.