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Canned Spiced Beets

Canned Spiced Beets

Plate of canned spiced beets

Plate of canned spiced beets

Canned spiced beets are a great way to preserve a beet crop for salad addition, vegetable dish or even desert.

After asking several people for their favorite recipe for canned beets, I put them together for this recipe that has turned out to be a tasty way to preserve part of my gardens production.  After a full season of growth and several fall frosts I harvested about 50 feet of single row of “torpedo” beets, “Fortex” from Johnny’s seeds.  A very sweet red beet when mature and good eating, thumb size young or fist size late harvest.

Beets to be cleaned

Beets to be cleaned

Pot of beets

Pot of scrubbed beets for the first cooking

Taste test of Canned Spice Beets

Taste test of Canned Spice Beets

Prepare beets by trimming off root tips and leaf head.  Scrub the beets very clean as we will be saving the juice to preserve all of the nutrients. As I picked beets enough to fill a 18 quart cook pot, this recipe is sized for this amount, 12 pounds of beets, 12 quarts yield.

12 pounds cleaned beets.

12 cups apple cider vinegar

the saved beet liquid

5 cups sugar

2 table spoons salt

10 table spoons spices

ground cinnamon, cloves and nutmeg            one third each or to suit your taste

Add 6 cups water and half the salt to the beets, in the pot .  Cover and cook 20 minuets and then allow to cool to working temperature.  remove beets from pot and save liquid. Scrape off skin, a small knife held 90 degrees to the beet surface works best. If the beets are cooked to just soft, the skins will slip off with thumb and finger pressure, Fun!

Add ingredients to liquid in pot and simmer/low boil for 30 minuets, stir occasionally while you skin and slice beets. Slice 1/4 inch or thinner,  smaller pieces will pack tighter in jars.  Suit your needs, be creative.  Pack jars to 1/2 inch of jar rim. 12 pounds should yield 12 quarts of packed jars.

After liqueur has settled pour over packed beets, leave at least 1/4 inch of head space in jars,  clean jar rims and add jar lids and rings. You should have extra liquor left over, a little more then a cup. I save the left over and add it to carrots canned with the same recipe  to improve their flavor.

After the water in the wet bath reaches 210F. Boil sealed jars of beets 20 minuets to complete cooking and canning. Age a week or more and enjoy!  pg

Update: this recipe works well for carrot’s as well.  pg

——————————————————————–

a comment from Chiefio that I just had to appropriate!

E.M.Smith says:

@P.G:

Cloves are a known anesthetic. ( Just put a bag of ground cloves on a sore spot in your mouth and notice how it stops hurting ) so I’d guess it to be part of the fix. I try to make sure there are always cloves in the house for just that sort of need. ( Making a tooth ache go away at 3 AM until the dentist wakes up, for example…).

Apple Cider Vinegar is also reputed to have beneficial effects on health, though I have no plausible reason (other than a rampant speculation that it might help get the acid / base balance back in line if you are at a basic fringe state).

Cinnamon tends to have a bit of ‘burn’ and most anesthetics burn when first applied, then shift to anesthesia, so perhaps it does a bit of that too? ( he does a search…) Yup.

http://www.nutrition-and-you.com/cinnamon-spice.html

Health benefits of cinnamon

The active principles in the cinnamon spice are known to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.

Cinnamon spice has the highest anti-oxidant strength of all the food sources in nature. The total measured ORAC (Oxygen radical absorbance capacity) value for this novel spice is 2,67,536 trolex equivalents (TE), which is many hundred times more than in chokeberry, apples, etc.

The spice contains health benefiting essential oils such as eugenol, a phenylpropanoids class of chemical compound, which gives pleasant, sweet aromatic fragrance to it. Eugenol has got local anesthetic and antiseptic properties, hence; employed in the dental and gum treatment procedures.

Other important essential oils in cinnamon include ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene, and methyl chavicol.

Cinnamaldehyde in cinnamon-sticks has been found to have anti-clotting action, prevents platelet clogging inside the blood vessels, and thereby helps prevent stroke, peripheral arterial and coronary artery diseases.

So in addition to general health promoting properties like mineral content and such, there are a couple of essential oils with anesthetic and anti-inflammatory properties.

Nutmeg is known to have mild effects on the nerves ( in high doses is reputed to be a very mild hallucinogen)

http://www.nutrition-and-you.com/nutmeg.html

Medicinal uses

Since ancient times, nutmeg and its oil were being used in Chinese and Indian traditional medicines for illnesses related to the nervous and digestive systems. The compounds in this spice such as myristicin and elemicin have been soothing as well as stimulant properties on brain.
Nutmeg oil contains eugenol, which has been used in dentistry for toothache relief.
The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.

Freshly prepared decoction with honey has been used to relief of nausea, gastritis, and indigestion ailments.

So looks to me like a decoction of those three spices, long with the vinegar and all the minerals and such from the beets would be not only generally health supporting, but likely have some effect on joint discomfort.

And what do you mean by my “fixation”??? 😉

It’s not a fixation, just a fruitful area of exploration 8-0 …

I wonder if that’s why I like the occasional pickled beets and odd cucumber pickle…

@R. de Haan:

Yup, fish oil is a known way to get the Omega-3 oil up, so shift the 3 / 6 ratio rapidly in the ‘good’ way.

Nice link on Devil’s Claw. Answered a question or two for me (like what the active ingredient is thought to be and that it blocks some inflammation pathways).

@Kuhnkat:

Interesting too. Any “synopsis” of his proposed method?

FWIW, I was referred to a specialist for a root canal / patch on a lower molar that had (on the x-ray) the root pulp pushing a small abscess out of the root tip. Hurt a lot, and was clearly a big issue. But, at the time, I had no job and not much money. A couple of $K was not on the cards. This was a couple of years ago. Well, at home in a drawer I had some antibiotics… I decided to run an experiment.

Took a normal dose of the antibiotic ( don’t remember which one, but think it was doxycycline ) and did mouth rinses with peroxide. In a day the pain was going down. In a couple it was gone. End of the week, everything was fine.

Now, a couple of years later, it’s still fine. Odds are that I’ll go back to the dentist for a cleaning and check up when back in his area. It will be interesting when the question of “How did my root canal go?” comes up and he snaps an X-ray of it 😉

I’ve learned, from way too many cycles of it, that if I totally avoid sodas (coke, pepsi, etc.) I have no cavities. If I indulge in them, I end up at the dentist in about a year. Just don’t drink things with phosphoric acid in it and teeth are much more happy…

Now I drink iced tea, hot tea, coffee, beer, and a lot of water. Occasionally goat milk, but rarely (as it is $4 / quart…). Avoid all soda whenever possible. Been a couple of years now and nothing hurts…

I’m certain there is a large opportunity to stop / reverse / prevent tooth decay with diet alone and maybe with the occasional antibiotic treatment if things have gotten infected.

——————————————————————–

thank you Mr Smith

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23 responses to “Canned Spiced Beets

  1. P.G. Sharrow January 3, 2013 at 10:23 pm

    Thanks to Judy F and EMSmith for the recipes that lead to this creation. pg

  2. E.M.Smith January 4, 2013 at 2:50 am

    They sound great! I’ve been known to eat a pint of picked beets all in one go… 😉

  3. adolfogiurfa January 4, 2013 at 8:16 am

    Dear P.G.:

    You have been blessed by having a land and a big ingenuity to enjoy life properly.

    Have a happy new year, friend ! Adolfo Rios Pita Giurfa cell.phone:51-1–99940-8840

    FaceTime (Apple): giurfa@giurfa.com Skype: Adolfo.Giurfa http://www.giurfa.com http://www.giurfa.com/unified_field.pdf http://www.giurfa.com/el_campo_unificado.pdf

    ________________________________

  4. P.G. Sharrow January 4, 2013 at 10:04 am

    @EMSmith; That should lead to colorful results later in the day. 😎 pg

  5. P.G. Sharrow January 6, 2013 at 11:15 pm

    @Adolfo; yes this property is ideal for my needs. We are on the end of a long private drive. In the middle of woods. Nearest house is over a hundred yards away and not visible. So I am not usually disturbed by unwanted visitors nor are the neighbors disturbed by my activities. 😉 pg

  6. PG Sharrow January 25, 2013 at 9:02 am

    This turned out so well I did a second batch. 🙂 Kind of a job! 6 hours of work. Maybe I will attempt a batch of carrots next. I won’t need to peel them. pg

  7. p.g.sharrow February 15, 2013 at 8:12 pm

    Did a full pot of the carrots and have started enjoying both beets and carrots. Wow! Great on salads or straight from jar. I must plant a lot more carrots and beets. The apple cider vinegar works very well with reduced sugar and the spice mix. 😎 pg

  8. P.G.Sharrow August 15, 2013 at 6:32 am

    Just did a 20 pound batch of beets, 😦 way too much work, 12 pounds is plenty for one go. pg

  9. Zeke August 20, 2013 at 5:50 am

    20 pounds, what a glutton for punishment (;

    I had a batch of cherries and some figs, and used only a cup of sugar per batch for the jam. Everyone loves it. With applesauce, you can use white grape juice or apple juice concentrate for a sweetener if you want.

    It took forever to boil the water as usual, so at least you got them all done in one go. For hot water, we need an ecat.

  10. p.g.sharrow August 20, 2013 at 7:44 am

    Hi, Zeke; A cup of sugar per how much figs? My fig tree is on it’s second crop for the year and I must make jam. Last year I made jam with standard recipe and it is way too sweet. My lady suggests adding ginger . I have a bed of ginger but it won’t be ready for harvest until late fall. maybe I will make jam now and remake it with ginger juice this winter. 😎 pg

  11. Zeke August 20, 2013 at 7:59 am

    I think it was roughly 1.5 quarts of fruit, with the low sugar Sure Gel (in the pink box). I used three pint jars per batch. However, the third may not have filled up all the way, so you hold that over for the next batch.

    Figs are magnificent. With pumpkin pie or apple pie spice, it is a delicate and sweet flavor. Although I am sure that cannot hold a candle to fresh grown ginger. Nice about the second harvest, isn’t it? If you like work (:

  12. Zeke August 20, 2013 at 8:04 am

    5 or 6 cups of figs, according to this lady.

    http://www.pickyourown.org/fig_strawberry_jam.htm

    1 cup sugar instead.

  13. p.g.sharrow August 20, 2013 at 8:18 am

    Thanks, I’ll try that. Right now I am reducing 60 pounds of tomatoes to sauce as well as making a tomato/chile sauce for cooking. I am tired of crappy store bought sauce and I have a great surplus of Amish paste tomatoes and Anaheim chiles. 😎 pg

  14. p.g.sharrow August 20, 2013 at 12:09 pm

    CANNING JARS! knew I was forgetting something 😯 I’m nearly out of small canning jars. Oh! well I can use 1/2 gallon size for the tomato sauce. and reclaimed jars for the jam. Don’t tell the EU cleptocrats! 😎
    Merry OLD England resisted armed invaders for a thousand years and then is surrendering to a few pencil pushing Brussels technocrats. Time to tell “Elisabeth the Last” that the English no longer require the services of her German “neer-do-well” family and join the Anglo American Empire for real. 😉 Kings and Queens is so out of style. This is the space age, We don’t need them! pg.

  15. Zeke August 20, 2013 at 12:43 pm

    Maybe I won’t say anything about the jars, I hate to see you face a 5,ooo pound fine or spend a few months in the cooler. (; It is supposed to apply only to items for sale, but nevertheless, the principle of the thing is that it is somehow “unsafe.”

    So we need the Empire to keep us from poisoning ourselves with jars and “the grave, mortal danger of olive oil in dipping bowls.”

  16. Zeke August 20, 2013 at 1:00 pm

    pg says, “Merry OLD England resisted armed invaders for a thousand years and then is surrendering to a few pencil pushing Brussels technocrats.”

    You have that right. And the European Empire is such a disastrous, destructive experiment, that the progressives want the US to join it. Naturally.

    I saw a good movie last night called The Immortals. It was about ancient, pre-classical Greece. The villain is so villainous. He is just about to kill the protagonist, and then he taunts, “And I am going to write your history.” Nasty deptorcrats re-write history to justify their existence and trample science. We really don’t need that, as you say.

  17. p.g.sharrow August 20, 2013 at 1:48 pm

    The Internet is the key into the new age. We just have to keep plugging in information and opinion in an entertaining manner and it will seep into the world psychic. Trolls really put off people, so smile! ;-). most people are conservatives are but don’t talk about it. Progressives are loud and pushy to win the argument by force of their thunder. We should help them in their efforts to look foolish. Jesus started with only twelve and one of them was a plant. Just hope we fare better in the near term as I rather not wait 400 years to see real progress. . pg

  18. Zeke August 30, 2013 at 10:06 pm

    Well said (:

    We are dehydrating a ton of grapes now.

  19. P.G.Sharrow August 31, 2013 at 11:16 am

    Man! that is a lot of raisins. I thought I was doing a bunch at 20 pounds, Flames. Better flavor then “Thompson Seedless” Sultana. pg

  20. Zeke August 31, 2013 at 4:30 pm

    I am pretty sure it was a ton (:

  21. P.G.Sharrow September 1, 2013 at 7:29 am

    I have about 1/4 ton of wine grapes to harvest this year for wine making. This looks to be a good quality year,. last year was a bust. 😦 although I did get enough to make 5 gallons of Blackberry Brandy this year. 😎 pg

  22. p.g.sharrow February 7, 2015 at 1:44 pm

    @All, EMSmith has made a comment:
    https://chiefio.wordpress.com/2015/02/05/plant-based-arthritis-treatment-for-dogs/#comment-60980
    about the spice beet recipe ingredients that I added to the bottom of this post, very valuable. pg

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