GARDEN TIPS AND PRESERVING RECIPES FOR COOL CROPS.
IN MISSOURI THE HARVESTING TIME OF BEETS IS JUST AROUND THE 1ST WEEK IN JUNE. IF YOU LIVE OTHER PLACES CALL YOUR LOCAL EXTENSION AGENT.
THIS IS THE DIRECTIONS TO PLANT THE BEETS. MARY'S HOMESTEAD HAS IN THE HEIRLOOM SEED PACKAGES DETROIT DARK RED BEETS. THESE BEETS ARE THE MOST POPULAR OLD STANDARD, ALL-PURPOSE RED BEET; UNIFORM AND SMOOTH, BLOOD RED FLESH THAT IS A SWEET AND TASTY, HEIRLOOM VARIETY INTRODUCED IN 1892.
DIRECT SEED BEETS IN GARDEN 4 WEEKS BEFORE LAST FROST DATE.
SOW SUCCESSIVE CROPS ALL SEASON, STARTING 2-4 WEEKS BEFORE LAST FROST IN SPRING, AND CONTINUING UNTIL A MONTH BEFORE FIRST FROST IN FALL. (SOWINGS IN INTENSE MID-SUMMER HEAT MAY NOT GERMINATE SATISFACTORILY), SOW WHERE THE PLANTS ARE TO GROW 1/2 INCH DEEP, 4-6 INCHES APART, IN FULL SUN OR A NEUTRAL (NON-ACID) SOIL. IT IS NECESSARY TO THIN GRADUALY, THE THINNINGS CAN BE ENJOYED AS GREENS. KEEP SOIL EVENLY MOIST. WHEN MATURE, LIFT AND STORE IN THE REFRIGERATOR OR ROOT CELLAR. LATE CROPS CAN BE LEFT IN THE GROUND, MULCHED DEEPLY IN SOME CLIMATES AND USED RIGHT THROUGH THE WINTER MONTHS.
HARVEST & STORAGE FOR BEETS FROM MARY'S HOMESTEAD HANDBOOK, HOME-STORAGE
BEETS: BEETS ARE A ROOT CROP. BEGIN HARVESTING WHEN BEETS ARE 1 INCH IN DIAMETER OR SMALLER FOR BABY BEETS. MAIN HARVEST IS WHEN BEETS ARE 2-3 INCHES. TENDER TOPS MAKE EXCELLENT GREENS REGARDLESS OF THE SIZE OF THE ROOT BALL. HARVEST SPRING-PLANTED BEETS BEFORE HOT WEATHER, (JULY). HARVEST FALL BEETS BEFORE THE FIRST MODERATE FREEZE. FOR STORAGE, WASH ROOTS, TRIM TOPS TO 1/2 INCH, PLACE IN PERFORATED PLASTIC BAGS AND STORE IN REFRIGERATOR, COLD MOIST CELLAR OR PIT. STORAGE LIFE IS 2-4 MONTHS.
SELECTING, PREPARING AND CANNING BEETS , BEETS-WHOLE, CUBED OR SLICED.
QUANITY: FOR EACH 7-QUART CANNER LOAD, YOU WILL NEED AN AVERAGE OF 21 POUNDS OF FRESH BEETS (WITHOUT TOPS). FOR EACH 9-PINT CANNER LOAD, YOU WILL NEED AN AVERAGE OF 13- 1/2 POUNDS OF FRESH BEETS. A BUSHEL OF BEETS (WITHOUT THE TOPS) WEIGHS 52 POUNDS AND YIELDS 15 QUARTS TO 20 QUARTS ( AN AVERAGE OF 3 POUNDS PER QUART.)
QUALITY: BEETS WITH A DIAMETER OF 1 INCH TO 2 INCHES ARE PREFERRED FOR WHOLE PACKS. BEETS LARGER THAN 3 INCHES IN DIAMETER ARE OFTEN FIBROUS AND TOUGH.
PROCEDURE: TRIM OFF BEET TOPS; LEAVE 1 INCH OF STEM AND ROOT TO REDUCE BLEEDING OF COLOR. SCRUB WELL. COVER WITH BOILING WATER. BOIL UNTIL SKINS SLIP OFF EASILY, ABOUT 15 MINUTES TO 25 MINUTES DEPENDING ON SIZE. COOL JUST ENOUGH TO REMOVE SKINS. TRIM OFF STEMS AND ROOTS. LEAVE BABY ROOTS WHOLE. CUT MEDIUM OR LARGE BEETS INTO 1/2-INCH CUBES OR SLICES. HALVE OR QUARTER VERY LARGE SLICES. ADD 1 TEASPOON CANNING SALT PER QUART TO EACH JAR IF DESIRED. FILL JARS WITH HOT BEETS AND FRESH, HOT WATER. LEAVE 1 INCH OF HEADSPACE. ADJUST LIDS, AND PROCESS..
IN MISSOURI PROCESS PINTS 30 MINUTES AT 10 POUNDS PRESSURE IN A STEAM-PRESSURE CANNER.
BE SURE TO USE A PRESSURE CANNER FOR LOW ACID FOODS.
BE SURE TO SEE MARY'S HOMESTEAD HANDBOOK CALLED USDA CANNING IF YOU DO NOT KNOW HOW TO CAN SAFELY. CLICK THE SHOPPING CART ON EACH TAB OF THIS WEBSITE.
BE SURE AND USE THE SAFETY GUIDELINES OF THE USDA EXTENSION SERVICE.
CALL YOUR LOCAL EXTENSION AGENT IF YOU LIVE OUTSIDE OF MISSOURI AND THEY WILL TELL YOU HOW LONG TO CAN BEETS IN YOUR AREA.
DIRECTIONS TO DRY BEETS IN THE DEHYDRATOR
I HAVE FOUNG DRYING BEETS FROM MY GARDEN VERY SATISFACTORY. I COOK THEM IN BOILING WATER FOR 30-35 MINUTES OR I COOK THEM IN THE PRESSURE COOKER FOR 15 MINUTES. I WASH THE BEETS BEFORE I COOK THEM AND I LEAVE ALL BUT 2 INCHES FROM THE TOP OF THE BEETS WHEN I COOK THEM. I COOK THEM UNTIL THE SKINS SLIP OFF. I CHOP , GRATE OR CUT INTO 1/8 INCH SLICES. I DRY THEM AT 120F. UNTIL HARD, ABOUT 8-10 HOURS FOR SLICES, 4 TO 6 HOURS FOR CHOPPED AND GRATED BEETS. WE USE THEM FOR SNACKS WITH A DIP. I PUT THEM IN STEWS OR SOUPS. I MAKE HARVARD BEETS. I COOK THE DRY BEETS IN BOILING WATER FOR 20-30 MINUTES.
I KEEP MY DRIED VEGETABLES IN THE FREEZER(WHILE WE DO HAVE ELECTRICITY). WHEN THE LIGHTS GO OFF WE WILL EAT THEM UP FASTER. THEY WILL LAST BUT WE WILL HAVE TO WATCH THE HUMIDITY IN MISSOURI WHEN WE STORE THEM.
I BELIEVE THAT DRY FOOD IS MOSTLY GOOD TO BE USED IN STEWS AND SOUPS AND BAKED GOODS. YOU CAN TRY ALL DIFFERENT RECIPES LIKE WE LIKE HARVARD BEETS. DRIED FOOD IS VERY GOOD FOR STORAGE. YOU HAVE TO KEEP IT IN A COOL, DRY PLACE AND NOT LET IT GET MOLDY.
BEET OR RED RELISH
1 QUART CHOPPED COOKED BEETS (ABOUT 12 MEDIUM, 1 QUART CHOPPED COOKED CABBAGE (ABOUT 1 SMALL HEAD), 1 CUP CHOPPED ONION (ABOUT 1 MEDIUM), 1 CUP CHOPPED SWEET RED PEPPER( ABOUT 2 SMALL) 1 1/2 CUPS SUGAR, 1 TABLESPOON PREPARED HORSERADISH, 1 TABLESPOON SALT, 3 CUPS VINEGAR
COMBINE ALL INGREDIENTS IN A LARGE SAUCEPOT. SIMMER 10 MINUTES. BRING TO A BOIL. PACK HOT RELISH INTO HOT JARS, LEAVING 1/4 INCH HEADSPACE. ADJUST TWO-PIECE CAPS. PROCESS 15 MINUTES IN A BOILING WATER CANNER. YIELD ABOUT 10 HALF PINTS. THIS IS THE TIME FOR PRESERVING IN MO. CALL YOUR EXTENSION AGENT FOR YOUR TIME IN YOUR AREA.
FREEZING BEETS
SELECT DEEP, UNIFORMLY-RED, TENDER, YOUNG BEETS. LEAVE 2-INCH STEM AND TAP ROOT; WASH; COOK UNTIL TENDER. COOL AND REMOVE SKINS, STEM AND TAP ROOT. LEAVE WHOLE, QUARTER, SLICE OR DICE. PACK BEETS INTO CAN-OR-FREEZE JARS OR PLASTIC FREEZER BOXES. SEAL, LABEL AND FREEZE.
BE SURE AND HAVE A GENERATOR READY IF YOU HAVE INVESTED A LOT OF MONEY IN YOUR FOOD. YOU CAN TAKE YOUR VEGETABLES OUT OF THE FREEZER AND THEN CAN OR DRY THEM IF THE ELECTRICITY GOES OFF. I HAVE SOME IN MY FREEZER BUT NOT ALL BECAUSE IT IS A LOT OF WORK TO GROW AND PREPARE THE GARDEN.
CANNING SPINACH, ( ALSO OTHER GREENS, YOU MAY SUBSTITUTE CHARD, MUSTARD, KALE, BEET GREENS, AND TURNIP GREENS FOR SPINACH.
WASH SPINACH THOROUGHLY IN SEVERAL CHANGES OF WATER. DISCARD LARGE AND TOUGH STEMS. HEAT SPINACH UNTIL WILTED. COVER WITH JUST ENOUGH WATER TO PREVENT STICKING. CUT THROUGH SPINACH SEVERAL TIMES WITH A SHARP KNIFE BEFORE PACKING. PACK HOT SPINACH INTO HOT JARS, LEAVING 1-INCH HEAD-SPACE, ADD 1/2 TSP. SALT TO EACH PINT JAR, 1 TSP. SALT TO EACH QUART JAR, IF DESIRED. LADLE BOILING WATER OVER GREENS. REMOVE AIR BUBBLES. ADJUST 2-PIECE CAPS. PROCESS PINTS 1 HOUR AND 10 MINUTES, QUARTS 1 HOUR AND 30 MINUTES AT 10 POUNDS PRESSURE IN A STEAM-PRESURE CANNER. (THIS IS MO. TIME. PLEASE CALL YOUR EXTENSION AGENT FOR YOUR TIME IN YOUR AREA.
DRYING SPINACH, ( YOU MAY ALSO SUBSTITUTE BEET TOPS, COLLARDS, KALE, MUSTARD GREENS, AND SWISS CHARD).
TRIM, WASH THE SPINACH THROUGH SEVERAL WATERS AND STEAM BLANCH FOR 3 MINUTES OR UNTIL THE LEAVES TO LIMP. DRAIN WELL, CHILL IN COLD WATER, DRAIN AND CHOP THE LEAVES. SPACE THEM IN A THIN LAYER OVER THE TRAYS. I DRY THEM IN MY DEHYDRATOR FOR 12-18 HOURS AT 120F. UNTIL CRISP. YOU HAVE TO WATCH ALL DRIED VEGETABLES THAT THEY DO NOT BURN. STIR THEM EVERY FEW HOURS. THEY NEED TO BE CRISP AND CRUMBLY WHEN FINISHED.
IT TAKES 1-2 DAYS FOR SUN DRYING. YOU LAYER THE SPINACH OVER CHEESECLOTH,,DRYING THEM IN FULL SUN. STIR SEVERAL TIMES DURING THE DAY. BE SURE AND BRING THEM IN AT NIGHT. THE LEAVES ARE TO BE VERY CRISP WHEN FINISHED. THE DRYING IS FINISHED WHEN THEY CRUMBLE EASILY AS ABOVE. IT TAKES 1-2 DAYS TO DRY THEM IN THE SUN. IN MO. IT IS DIFFICULT TO DRY OUTSIDE BECAUSE OF THE HUMIDITY. MANY OLDTIMERS DID SOME DRYING. THAT WAS BEFORE ELECTRIC DEHYDRATORS.
SEE THE NEXT PHOTO AND INFORMATION ABOUT THE GARDENMASTER BY AMERICAN HARVEST. I HAVE BEEN USING THE AMERICAN HARVEST DEHYDRATOR FOR ABOUT 12 YEARS. YOU CAN MAKE FRUIT LEATHER, DRIED FRUITS AND VEGETABLES AND BEEF JERKY AND MUCH MORE.
