Red Beets

This morning I was lying on the floor...bored! Well, unmotivated may be more like it. I was thinking, "Here I lie. All the things I should be doing and I am BORED!" All of a sudden it hit me. I should be canning some things now so I'm not overwhelmed later in August. I decided to head to the nearest produce stand and see what they had excess of at for little money. There I spied them. Red beets $1 a qt. Wow! My love likes red eggs and we make them with true red beet juice. So, I picked up 3 qt and home I went.

I cut off the stems and roots and threw them in a pot to cook until soft. About 30 minutes. After they cooled a bit, Sweet Pea and I peeled them. The skins fall right off without much effort. And our hands got quite stainted in the process.

I cut them up in bite size pieces and put them back in their juice along with 2 cups red wine vinegar, 2 cups sugar and 1 tsp salt. After they came to a boil I put the beets in pt jars and covered them with the liquid. Then process for 20 minutes.

3 hours later I had 7 pts of pickled red beets. Anyone for a red beet egg this winter?