Friday, July 31, 2009

Canning pickles, beets and berry syrup

I had some requests for my beet and pickle recipes so I'm posting those with a bonus. I made some berry syrup from Aug/Sept Fine Cooking Magazine tonight.

The beets were super easy. I've always made pickled beets but thought I would try something different this year.
Raw Pickled Beets (from Martha)
Scrub, trim and peel 2 red and golden beets (I used a combination)
Slice thinly and transfer to a jar. (I used my mandolin)
Split 1 fresh Thai Chile in half.
Bring chile, 1 cup Rice Vinegar, 1/4 sup sugar, 1 fresh bay leaf (I used a dry one) and 1/2 tsp black peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar and refrigerate. Beets will keep for 1 month.
Tatiana's Dill Pickles (from Martha)
3 cloves garlic, halved
4 allspice berries
1/2 bay leaf
1 thin slice red jalapeno chile seeded
3 fresh dill flower or 3 sprigs fresh dill
Kirby cucumbers (just long enough to fit in jar) washed and dried
1 T sugar
2 1/4 T gray salt
1 T white vinegar
Place 1 clean 64 oz jar right side up on a rack in a boiling water canner. Fill the canner and jar with hot water, about 1 inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain jar. Place jar on a wire rack set over a rimmed baking sheet.
Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes. do not boil as this may cause problems in sealing jar. Drain lid and set aside.
Place 2 cloves garlic into sterilized jar along with allspice berries, bay leaf, jalapeno slices, 1 sprig dill and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water) let stand 10 minutes. Drain water from jar.
In a large saucepan, combine 6 cups water, sugar and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of dill and vinegar. Remove from heat and pour into jar until filled to the very top of the jar. Tightly screw on lid, invert jar, making sure that it does not leak and cover with a towel. Let stand overnight to cool.
Transfer pickles to refrigerator until ready to use up to 6 months.
Fresh Berry Syrup
3 cups fresh berries (raspberries, blackberries, blueberries, strawberries) I used raspberries because they were on sale
Granulated sugar
In a saucepan crush berries with a potato masher. Add 1/4 cup water, if using strawberries used 1/2 cup. Bring to a boil over medium high heat, reduce heat to medium low and simmer until the berries are very soft and juicy about 5 minutes.
Set a sieve over a bowl. Pour the berry pulp into the sieve and allow the juice to drip through. Gently press the pulp with a rubber spatula to extract as much juice as possible but don't press so hard that you force the pulp through.
Clean the saucepan, measure the juice and pour it into the saucepan. For every 1/4 cup juice add 1/4 cup sugar (I cut it a little). Bring to a boil over medium heat stirring to dissolve the sugar. Reduce heat to low and simmer until the syrup is viscous by still runny about 1 minute. Skim the foam with a spoon and pour the syrup into sterilized jars. Put the jars on a wire rack an let cool to room temperature. Screw the lids and bands on and refrigerate for up to 2 weeks.
I sealed my jars using standard canning directions. I doubled the recipe plus a little more.
You can use this on pancakes, waffles, ice cream, stirred into yogurt, rice pudding and oatmeal. Or brush it over a baked ham or a pork roast.
Ok that should keep you busy this weekend!! I'm getting up early in the morning and going to the Farmers Market to buy corn and make corn chowder!! YUM!!


Calming Scents said...

ohhhh, thank you! I will pass up the beets..but the rest I'll grab!

I dont know why but beets and me just avoid each other. Honestly, I think I only tried them once and dont remember the taste...was it that bad? lol

Cherdecor said...

You go girl! All of your canning will be good eating when the snow is on the ground. Have a wonderful weekend and don't forget to rest some.

Marie Antionette said...

I'm so glad you put that beet recipe up.I
m always fixing beets.Hubby loves are a dear...XXOO Marie Antionette

Dianne @ Poof Happy Home / The Sugar Diva said...

My hats off to YOU...:) This is one thing I've never tried. I know its lots of work but with yummy rewards..!!! You are a pioneer

Wish I could sample..


You are always making something yummy...I think your passion is preparing food!! I think it's alot of work...of course the rewards are SO worth IT!!
Have fun at the Farmer's market.
Deb :)

sewtakeahike said...

You are so full of gumption Judy! Ok, so last weekend I bought a whole slew of blueberries. I was going to make freezer jam. When I got home, I had bought the wrong pectin, and so all the blueberries are getting eaten and no freezer jam! ugh!

Lynn@ The Vintage Nest said...

Hi Judy, Thank you so much for posting the beet recipe. I like that you don't have to cook them first. And I will sure try making them asap. xo Lynn

Thimbleanna said...

Oooh Yum! Thanks for posting the recipes -- I love pickles beets!

Shelley said...

I'm so glad you posted these! Thank you so much! I definitely want to make berry syrup - will be great for pancakes and deserts!

M.Kate said...

wow...nice, I want to try these..esp the beets as we hardly eat them here :P

Heidi said...

You made me think of my sister reading this entry. She was always canning. It is something that I have never done. I am busy now freezing blueberries and I make sauce with them too. Jos loves blueberry sauce. I just grab a bag and make it whenever we want some throughout the winter months.

Hugs ~