A little tip from an avid beet pickler, use rubber glowes. The doing dishes type. Not only do you avoid red hands, but you will be able to massage the skins right off. Very impressed that you remained ladylike and spotless throughout though. 😊
Just a tip I learnt from my gram way back in 1970’s…..to get beet juices off your hands get either some canning salt or table salt and sprinkle a good amount in your the palm of your hand and scrap your nail through it (like you’re itching your palms) and then wring your hands together really well, next take either and old toothbrush or and nail brush and run the brush back and forth under your nails….you might have to sprinkle some more salt in your palms and wring your hands together really well…. then rinse under cool to light warm water and paper towel your hands dry….you might have to repeat the process, depending on how ‘juicy’ your hands are 😉….works like a charm every time I process my beets. Which are very good for your body! Those older ones who grew up on farms up in Northern Minnesota (Dutch, Norwegian, European, Polish immigrants) and the Dakota’s, and into the Canada areas across the border learnt to reply on themselves from birth to immigration….those women were a mindful of knowledge! Miss them so much….they brought a wealth of info with them!
New subscriber from Canada here. Let me say firstly, I’m struck by your intelligence if I may say so. The intricate details of procedures, your own research to uncover pros & cons, your explanations and conclusions of the science and most importantly, you make me use my brain. When watching your video demonstrations, I actually have the sensation of being in class. Looking forward to viewing the multitude of information you have provided on your channel. A quick “hello and thank you” from Alberta. Cheers.
I get excited every time she puts out a new video because of this very reason. I have learned so much by watching this channel! I even powdered some of my beets!!!
Pam, add some wood ash to your soil bed for the BEETS....size will increase and foliage will be more bountiful too. Alternatively, you can also use Bonemeal or Potash. Add this fall as it needs some time to make it available to the plants. Seed into trays, each slot 3 seeds, and then transplant clumps into raised bed as is, each clump 10 inches apart once frost date has past. This will allow you to finish 2 harvests per growing season. 3 weeks before harvesting the first crop, reseed another Tray with same and transplant immediately after 1st harvest. Add some Feathermeal for Nitrogen (yields approx. 13% Nitrogen) or other fertilizer of your choice. Note: some Beet seeds are multi-germ, i.e. each seed will germinate more than one plant....remove anything more than 3 viable plants per clump.
When I pick my beets, I separate them into three groups (small, medium, large) and pressure cook by size. Going to try drying and powdering stems and leaves when mine are harvested in a couple weeks. Appreciate all the work you and Jim put into your videos and the sharing of your knowledge. Thank you.
Hi Pam, your veggie powders and pressure canned beets turned out amazing! They are one of my favorite vegetables. Thank you so much for doing this video!
You can’t imagine how much I enjoy your videos. The knowledge you have is so comforting to watch ,when you say you have done the research.WHOW!no kidding.its so much help it all of us who watch . (Love beets also )
Growing up, we grew red beets. When Dad thinned them, Mother would saute the pulled plant (leaves with itty bitty beets still attached), and we would eat them with a little olive oil and vinegar. One of spring's pleasures! The rest of the beets had room to grow big.
I was reading a book on square foot gardening, but always remember how my mom would use baby carrots and radishes she thinned. I was planning on trying to sow extra seeds for early harvesting and now have another great idea to use them! Thanks for sharing!
Rose, Let me tell you a secret that I learned about beets a long time ago from my very old grandma. Don't boil your beets. Instead, cut the stems leaving 2". Wash them and place them in a Dutch oven.(Don't cut root). Cover the Dutch oven and back @425 until done. Let cool with the lid on (very important). Once cool, remove from Dutch oven, remove the stem and root. Then peel. I use a paper towel normally. You will have the sweetest beets to ever cross your lips. Then can, pickle, or process as normal. I promise you that you will never boil your beets again. Keep up the great work. Your fan in Texas
Have you considered straw bale gardening by Joel Karsten? It's an excellent way to have a raised bed garden. Also I found I've only pulled two weeds the whole season. It was the first time I used this method and my garden came out fantastic and I tripled my yield and used less space. My beets came out wonderful in my straw bales.
I have tried that and it was a miserable failure here in our desert. Our neighbor did as well and she had some success. I wish we would have had your results!
I figured out it's the moisture in the straw bale. Too much or too little is what caused problems for me. But once I got the feel of the Bale moisture levels I was good to go.
@@RoseRedHomestead I have a friend who lived in Montana for quite a while. She used the straw bales to block the wind. Perhaps blocking your in-ground tomato plants from the wind my help them..... It worked wonders for my friend. Also, she used inches and inches of mulch, I believe it was straw, she used at least 6 inches of straw. The wind block and the mulch kept her young plants protected and moist.
I clean my beets very well and use the strained water I boiled them in to use in my jars when I can my beets .It makes my canned beets a much deeper darker red color .
Well I'm blown away by how NEAT your kitchen is after processing all those beets! Even though I clean as I go, my kitchen generally mimics a murder scene when I'm finished :)
Ohhh i see you grew Bull Blood beets. I have always grown the Detroit red ones. But decided next year to try the other ones. I love beets and normally pickle lots of them. But i also just can them plain. Great video as usual Pam and Jim.
This is so awesome... I just bought 20 lb of beets yesterday! I was going to start looking for videos and yours popped up as my suggestion! I absolutely love that blue on you... the professional clothes, that is... Totally your colour! 💙
Recently, I planted some Cylindra and Detroit beets. I may seed a tray of Bull's Blood after seeing how lovely yours are. The powder is just beautiful.
I've heard they were edible, but have never been able to grow my own in my apartment....beets are hard to find here with the greens attached. Even the small farmers markets here rarely sell them...or they sell out first XD; I'm excited for the opportunity to grow my own! I love other greens, and love making the most use of what I have available!
Pam, I want to say a big "THANK YOU !!" for ALL that you do. Your time, your detail, your information. I LOVE it. and it is SO very helpful.. The ideas, the safety info, all of it :) Thanks. Tara in KY
Hello, I found your channel by accident, but fell in love with the way you teach. I also wanted to recommend another UA-cam channel from England, Charles Dowding. He has so much information on hard in small garden spaces & a no till method of growing. He has excellent information on multi sowing beets and other types of root vegetables. Thank you so much for all the wonderful information you provide. You have knowledge that is so important to know in the canning process.
@@KellyS_77 I live in Florida in a very different climate from his, too but I’ve had really good success incorporating some of his ideas in my mostly raised bed garden. I love watching what other people do in their gardens, even though I’ve been at it for over twenty years. I love learning and I love how Mrs. Pam has turned her kitchen into a classroom. Now back to watching more gardening videos…😀. Have an awesome day!
@@RoseRedHomestead me too! I live in sunny Florida the land of too hot sun and Sandy garden soil. I’ve literally had to create raised beds in my garden to get a decent harvest. And to prevent the rain from washing away my compost that we haul in by the trailer load. I like your idea of growing beets in the raised bed, I think I will try that, as well. Thanks so much and have a great evening.
Again a great video. Im just about to harvest my beets. I'm glad I seen this video, I will dehydrate the stems, and leaves to mix in home made energy drinks.😊
You're clearly such an excellent teacher, Pam. I would never have the patience to be so methodical in presenting things. You have a true gift and we are so blessed to have access to it. God bless you!
Ever since I saw your first veggie powder video a few weeks ago or so, I keep a jar on my counter of powdered mixed veggies and spinach powder. I add to meatloaf, rice water or anything.
Great tip about the top of the Vita Mix. Duh! How simple and time saving is that? My sincere thanks for whoever shared that tidbit. Your beets came out great and they are a lot of work. I only planted a few this year since the entire 'container garden' was just a trial run but the few we got were marvelous. Thanks for your time and your teaching.
Hello I must start by saying how much I enjoy your channel it has been a great inspiration for my daughter and I. We had never thought about canning and never in a thousand years about dehydrating. But after watching your channel we thought we could try that. Well we bought a dehydrator and we have had a lot of fun learning how to use it. At first we messed things up. We were afraid of it and set the heat as high as it would go and the time as long as it would go. We love 💕 your powders such great brite colors ours were always brown. We still have a bit of a time with some powders but it's much better then when we started. We are both vegetarians so we have fun substituting animal meats for vegetable meats. Today we watched you work with beets so of course we went to the shops and got some beets. We love beets so we're looking forward to canning them. We think you would be a great leader for group of want to be canners. Maybe meet once a week or month at your home. Just an 💡 idea. We live in N.Y. so we're out but I bet there's a lot of people out there that would pay to attend. You would be a great leader 🙂🙂🙂🙂 You certaintly got us going. Thank you so much. Gary and Dawn.
That is so fun to hear about what you have done. I want Jim to build me a structure in our back yard that has a large canning kitchen and a classroom with technology to go on the Internet and teach classes! So thank you for mentioning that!
That is a fabulous idea. There are other UA-camrs out there teaching classes on food preservation, cooking, herbal remedies, etc who do not have your teaching skills, your intellect or personality. I think you would attract a lot of on-line students. You can reach far more people than in person. That is the way of the world now for business and education.
When I've cooked beets, I've also dehydrated the skins and powdered those, along with the leaves and stems. My cooked beets are usually pickled. One time I had a whole lot of baby beets and I added extra chilli peppers to the pickling for my husband as he likes spicy hot and I don't. Using the baby beets that way made it easy to tell his beets from mine.
To grow beets plant in a row after they get to about one inch across you can harvest every other one to thin let the rest to grow to two to three inches then harvest about half leave the rest to grow to first frost the harvest. They will be as sweet as candy
I make a lazy-cook’s pickled beets: I put a bay leaf, a couple halved garlic cloves, a few peppercorns, a few mustard seeds, a pinch of salt, and two whole cloves into a quart jar. I add cooked cubed beets and fill the jar most of the way with white vinegar. After a couple days they’re ready to eat. I re-use the brine a couple times. My husband would eat these every day if I made enough! Pickled beets made with a brine according to the USDA manual can be canned. But we get fresh beets all year, and a couple quarts doesn’t last long in my house!
Your wonderful teaching is very much appreciated! I can only imagine the hours involved from you and Jim. I join so many others in saying thank you for your dedication and hard work, which benefits the community you often mention. You make the varied topics interesting and informative. I appreciate your balanced and honest approach to the processes. It is so nice to have confidence that your content is not influenced by anything other than your commitment to educate and promote safe practices. Thank you, again! Your ' in class' students are fortunate, and we are fortunate that you are teaching outside the formal classroom! Thank you again!
Thanks, Mary. I mention you in tomorrow's video for all the answers you provided in our previous video. It was a great conversation, I think. Some misconceptions, but mostly good. I talked to the GA Extension people today. Seems the extensions are not united in their advice on the Ball Blue Books.
Hi Pam & Jim! I love pickled beets! And I thank you for sharing your recipe! And, I love your idea of dehydrating the leaves & stems! I’ll have to try that! I’m just starting to learn how to ferment veggies, but haven’t done beets yet. Have you? Would love seeing how that’s done! Thanks for all your hard work in teaching us! PS. Someone told me to use a paper towel to rub off the beet skins after cooking. I was wondering why you didn’t.
What a great video, I picked up 25lbs of beets and will start tackling them tomorrow. Plan is pickled and also canned plain. But checking more videos and recipes in my canning books.
Thank you so much Pam! I think you’re amazing! I’ve started dehydrating & powdering & finally was able to make your Broccoli Cheese Soup tonight! Delicious! I wanted to make the creamy asparagus, but never had enough dried asparagus to powder because I kept putting the dried pieces into soups! I even made a potato asparagus soup. (And a potato leek soup. I love soup!) I’m planning a trip to Trader Joe’s to pick up lots of frozen asparagus. (Thank you for the tip about using frozen veggies!) PS. I used to have a great recipe to pickle beets. I’d always give a jar to someone who loved pickled beets. A friend of mine also made pickled beets, which were even better than mine. I finally asked her for her recipe. You’re not going to believe this! Seasoned vinegar. That is all! Just open a bottle & pour over the beets! So I did. And I gave a jar to that someone who loved pickled beets & she said, “These are the BEST pickled beets you’ve ever made!” HA! I now make sure I have a bottle or two of seasoned vinegar in my pantry!
Wonderful video. Thanks so much! Seeing you do this and explaining as you went along really helped me to understand the method. I'm using the really pretty white and red ringed beets and someone recommended I use pickling to retain their color, but it's my first time canning so I think I'll try to keep things easy with the simple water and pressure canning method. I've been wanting to try out my canner for a while now... Bought all the books you recommended... I'm so nervous 😂 Maybe next year I'll venture into other methods and items but I've really just got to get my basics down and gain some confidence I think. 😇
I love buttered beets and pickles beets. I had a friend who made the best pickled beets. They were such a deep purple. I followed all the directions about pickling them and they were ok but I could never get them to look like my friends. They looked washed out and a little pale. I called her and asked her the secret and she said she saves the water she boils them in to slip the skins. Then she used that water with the vinegar and sugar to make her brine. They are the most beautiful dark purple color and have the best flavor. I have decided that when I do beets again I want to can some sliced beets and I am going to save the water I precook them in to use in my bottles. Maybe they will also keep that dark purple color and wonderful beet flavor. Thank you for all your good ideas. I have learned so much!
Excellent! When you took the top of your blender off after powdering the blood beets stems, I could actually see the fine powder rise and move away like a very fine mist. Thats some great camera work! Love beets, tfs. Please stay safe and sending hugs to you both! 💜 😎
Another very interesting presentation. Especially on the dehydrating and powdering. Also, the digital pressure canner, thank you for the info. I'm still trying to decide on what canner and dehydrater to purchase. Doing my homework.
We LOVE pickled beets, but we hate the sugar filled pickled beet recipes for canning. (We're not gonna go rebel for beets). We usually make "refrigerator pickle" beets with little to no sugar, but we usually only can make a couple jars at a time (space in the fridge & don't want them over-pickled). I've never considered canning beets with just water and then pickling as needed. I think this might just be the solution we didn't even know we needed :D Thanks!!
I agree with you, beets are a lot of work. I remember my mother as she put up beets, making the best pickled beets ever! She used to have a huge garden that I worked in with her (as a kid). She preserved all the food that we ate over the winter. I recall eating a lot of creamed onions...not a favorite but it was something to eat. Thank you for showing how to do all the home preservation possibilities. I'm still looking forward to your opinion on the Nesco canner. I've been using mine for the last couple weeks....seems to be doing great. (( hope it's making the industry standards!)
Yes, it is coming along. I was just out there doing some construction clean up! It should be completely finished shortly and we will do a tour. Thanks.
I do not care for beets, but I do use beet powder as part of my protein shakes when I make them. They add a little sweetness and the shake covers that earthy flavor that I don’t care for as much. Thank you for doing this video!
I was able to process a large abundance of greens to freeze dry and powder by simply ripping them into a few pieces, pulsing them in the food processor with some purified water, and then putting them on the trays that way. Just a suggestion for processing higher yields. Each batch gets me 1/2 to 2/3 of a quart powdered.
Contents of the scrap pot - compost? Or can they too be ground down? Dehydrated? Or whatever? Great video - thanks How long do you dehydrate leaves and stems for? Do you have a separate video on dehydrating the beet leaves ns stems, timings etc?
Those are beautiful beets, I love them pickled and roasted . 1 tip ….. people on blood thinners need to check with their doctor before consuming as vitamin K effects blood clotting factors .
love beets plain and pickled.. didnt do any this year as i had done a lot last year.. i am thinking of taking a couple jars of the plain beets from last year and dehydrating them..
Hi Pam, need to say thank you for making canning so much fun. It's fun to watch you, Jim always does a great job behind the camera. So you are talking about beets, I love Harvard Beets, can those be canned if I use clear Jel?
I'm getting ready to can beets up here in ND. (Here for my work) I dont have to grow them here. Sooo many people grow them, that, I'm always able to get as many as I want to put up. They love beets up here. Beets and dill. I use rubber gloves to prevent red hand syndrome, and, they help take the skins off nicely. I'm going to try dehydrating some, after seeing this. Thank you for sharing. 👍🏻❤
@@RoseRedHomestead Yes. Didnt I tell you that? But, you also have to run it for an extra 30 minutes, to get the proper heat, for the proper amount of time. We had to, and, it was new. I've just opted out of using them. I have a water bath canner, and, a few pressure canners that are tried and true, every time.
@@RoseRedHomestead Oh.... theres an extension school for the University of Goergia that released their study information on canning milk. I'm at work, using my phone, so I dont have the link. Your Much more intelligent than I am, so, I'm sure you can find it. They say yes, and, give times and weights needed. 👍🏻
I like to roast my beets in the oven in a large casserole dish covered with foil. They are much sweeter than when they are boiled. If they are large it takes a little over 1 hour @ 400°F. Let then cool until you can handle them to peel them. Processing is the same as for boiled ones.
😳 Super hot there! Three nights of hard frost, but our first killing frost was in the middle of August. 😢 Oh well, the tomatoes & peppers in the greenhouse are still fine. 🥰 I have beets still growing but I'm holding out for bigger. The greens are all hail-battered & grasshopper bitten. Still looking forward to canning some...
I see you didn't turn off the "keep warm" button. I've been turning it off. I bought my I p max because of great videos. I love canning but not the being chained to the canner watching the gauge. God bless!
Rose, size your beets and run them thru your InstantPot. My largest ones are ready in about 30-35 minutes. Steaming or pressure cooking them retains more of the nutrients than boiling, yes?
I grew beets for first time this year, I love pickled beets. I'm just starting the powdering process on food. The jars you use have a red and white lid which would be great to keep them separate. Where I will be storing the powder the lid would be helpful to identify. May I ask where you purchased the red and white lids? Thank you for all the videos, I have learned so very much!
I am so happy to see this video I love beets plain and pickled I did not know about cutting them or canning them. A question about the IPot Max I am sure you have probably gone over it in another video. I haven't got to see all of them. We live in Southeastern Ohio and our Elevation is 574' Does the max do 11 PSI or does it only do 15PSI. Thank you so much for everything you and Jim do. Edited to say I did just of to the demo you had on both electric pressure canners and I see you can set for your elevation on set up. Thanks for that video.
I love your channel and have learned so much from you. I do have a question though about the end of your canning processing time: do you turn the heat off completely or do a gradual decrease of temperature on the burner. I seem to be getting siphoning and wonder if it is caused by the water getting cool too fast. Thanks in advance.
We turn off the heat when the processing time is over and let the pressure gauge go back to zero. We open the canner and remove the jars and let them cool-down naturally. Siphoning occurs when the jars are not sealed.
There are a lot of people who think food security is a conspiracy ideology until it hits them unexpectedly. Not many people know about harvesting beet tops. They’re great sautés in butter.
Thanks so much!! Question for you. I make and can pickles all the time. If I have brine left over I can that as well and reuse it to make more. I did this for beets this week. Instead of cooking them before hand and then putting them into the brine, I cooked them directly in the brine saving a step. Was this ok? I peeled, and cubed them while raw. Brought the brine to a boil and added the beets. I then cooked them in the brine until I could put a fork through them. I then placed all the beets into canning jars along with the brine and then water bath canned them. Was it ok to cook to skip the boil them in water step and just cook them in the brine? Your thoughts?
Thank you. I plan to seriously attempt growing beets next year. I have has mixed results previously. I had a veggie burger from CheesecakeFactory close to a decade ago that was so delicious I want to replicate it. I think it was beets, black bean and brown rice.
@@RoseRedHomestead me too . Commercial beets that are organic are hard to come by. I have little use for Commercial canned goods. I'll let you know. Thanks again!
Hi, I am obsessed with your channel. I like how explain everything. I have a question about your propane stove I have a smooth top stove. I bought a 23 qt. Presto. I believe it may be too big to use on my stove. What is the brand, and is it a single burner?
Thank you for sharing your experiments with us. I am interested in that fast pickling recipe you said your mother shared with you. I hope you will tell us about that sometime.
I don't have it, sadly. Mother just dumped vinegar, sugar, salt and whole cloves in a bowl until she got the taste she was looking for and then filled the jars.
@RoseRedHomestead another great Max video. Please keep them coming. I’m still getting grief from others saying it’s not safe. It’s so frustrating. I noticed you kept the keep warm setting on. I usually turn that off. Which is correct? I figured if you’re doing a natural cool down you don’t want it to keep warm. Please correct me.
Actually, I didn't notice that. I need to check out the instruction book...it doesn't say. I just pushed every button and sometimes the keep warm setting goes on and sometime off with different buttons--off for sous vide, but on for canning. So that I why I just left it on. The only adjustments the instruction book says to make are pressure, time, and venting.
@@RoseRedHomestead I guess I will keep turning it off if it doesn’t say. You don’t keep a burner on low for canner cool down right? My guess is once you hit the canning button the keep warm setting is null and void anyway. But my OCD makes me shut it off. Thanks Pam, keep those Max videos rolling!
I so love your videos you explain everything so beautifully step by step. Which is a great way to learn how to can and preserve meats and veggies for our families. I have 1 question on this beet video, I'm not sure if I missed what the headspace for the beets was. If you can repeat it for me please?
Pam: Use your Instant Pot to cook your beets! It will take and cut your time between 40-60%! It's so easy! Instructions are in the Instant Pot Manual. I love making marinated beet salad with olive oil and spices, but I HATE cooking the beets. One day I found the directions and decided to try. OH GOSH! What a total blessing! @Karly Bur is right-- separate your beets by size. I wear a plastic apron and gloves. No, I'm far from camera-ready! LOL! BUT! It keeps me from looking like I just left the Path' lab and all of it sponges off or hits the trash. Bless my Farmer's Market here, I can get beets year-round for very reasonable prices, because people here don't eat them. That's okay with me!
Wonderful information! Do you have a link for your thermometer tester you use, like in your bread making video? It looks like a nice gadget to have. Or the name of it? Thanks!
Miss Pam, I Love beets!!!! I have 2 questions: 1. Would you write down the name of the red beets??? 2. In the Instapot, do use regular mouth or wide mouth jars, or does it matter??? Excellent video!!!!! I always wondered why people would cut beets with an inch or so of stem and not all the way off. Good explanation. I want to grow beets for the winter.
@@RoseRedHomestead And I thought of the phase that woman with the testing instrument type comment!!! Too funny. 🤣😅. Thank you for getting back to me. LOVE your channel!!! I always learn something new and am frequently entertained!!!! 😁
Hi Pam. I pressure canned plain beets today. When I removed the jars there was only about 1/4 water in the jars. I looked in the canner and there was no siphoning. Are these OK to put on the shelf? Or should I put them in the fridg and use them up. Thank you so much.
A little tip from an avid beet pickler, use rubber glowes. The doing dishes type. Not only do you avoid red hands, but you will be able to massage the skins right off. Very impressed that you remained ladylike and spotless throughout though. 😊
Great minds think alike! I was telling Pam out loud to put some gloves on! Lol
Great hint! Thank you so much for sharing! I'm on it!
Great idea! Am definitely going to give it a go!
Just a tip I learnt from my gram way back in 1970’s…..to get beet juices off your hands get either some canning salt or table salt and sprinkle a good amount in your the palm of your hand and scrap your nail through it (like you’re itching your palms) and then wring your hands together really well, next take either and old toothbrush or and nail brush and run the brush back and forth under your nails….you might have to sprinkle some more salt in your palms and wring your hands together really well…. then rinse under cool to light warm water and paper towel your hands dry….you might have to repeat the process, depending on how ‘juicy’ your hands are 😉….works like a charm every time I process my beets. Which are very good for your body! Those older ones who grew up on farms up in Northern Minnesota (Dutch, Norwegian, European, Polish immigrants) and the Dakota’s, and into the Canada areas across the border learnt to reply on themselves from birth to immigration….those women were a mindful of knowledge! Miss them so much….they brought a wealth of info with them!
New subscriber from Canada here.
Let me say firstly, I’m struck by your intelligence if I may say so. The intricate details of procedures, your own research to uncover pros & cons, your explanations and conclusions of the science and most importantly, you make me use my brain. When watching your video demonstrations, I actually have the sensation of being in class. Looking forward to viewing the multitude of information you have provided on your channel. A quick “hello and thank you” from Alberta. Cheers.
Pam is a wonderful teacher, isn't she? Sister Canadian here from Toronto.
Thank you so very much. I truly appreciate that. Welcome to our community.
Excellent tutorials, you will not be disappointed, binge watching is recommended.
I get excited every time she puts out a new video because of this very reason. I have learned so much by watching this channel! I even powdered some of my beets!!!
I'm from Alberta as well!!
Pam, add some wood ash to your soil bed for the BEETS....size will increase and foliage will be more bountiful too. Alternatively, you can also use Bonemeal or Potash. Add this fall as it needs some time to make it available to the plants. Seed into trays, each slot 3 seeds, and then transplant clumps into raised bed as is, each clump 10 inches apart once frost date has past. This will allow you to finish 2 harvests per growing season. 3 weeks before harvesting the first crop, reseed another Tray with same and transplant immediately after 1st harvest. Add some Feathermeal for Nitrogen (yields approx. 13% Nitrogen) or other fertilizer of your choice. Note: some Beet seeds are multi-germ, i.e. each seed will germinate more than one plant....remove anything more than 3 viable plants per clump.
Thanks for the advice. I'm going to try that myself.
Wish I had read this 5 months ago. I'll keep it in mind for next year.
Excellent advice. We will have plenty of wood ash this winter, so I will do that.
@@RoseRedHomestead make sure that wood ash is from hardwoods .
You never know the wealth of information found on this channel. Definitely going to take note of these beet growing tips. Thanks so much!
When I pick my beets, I separate them into three groups (small, medium, large) and pressure cook by size. Going to try drying and powdering stems and leaves when mine are harvested in a couple weeks. Appreciate all the work you and Jim put into your videos and the sharing of your knowledge. Thank you.
You are very welcome. I enjoyed reading how you do it.
Hi Pam, your veggie powders and pressure canned beets turned out amazing! They are one of my favorite vegetables. Thank you so much for doing this video!
You are very welcome.
You can’t imagine how much I enjoy your videos. The knowledge you have is so comforting to watch ,when you say you have done the research.WHOW!no kidding.its so much help it all of us who watch . (Love beets also )
You are so welcome. Thank you for your kind words. We appreciate that and are so glad you like the videos.
Growing up, we grew red beets. When Dad thinned them, Mother would saute the pulled plant (leaves with itty bitty beets still attached), and we would eat them with a little olive oil and vinegar. One of spring's pleasures! The rest of the beets had room to grow big.
I was reading a book on square foot gardening, but always remember how my mom would use baby carrots and radishes she thinned. I was planning on trying to sow extra seeds for early harvesting and now have another great idea to use them! Thanks for sharing!
That sounds heavenly! I never thought to serve them with olive oil and vinegar. I will be doing that next time!
Rose, Let me tell you a secret that I learned about beets a long time ago from my very old grandma. Don't boil your beets. Instead, cut the stems leaving 2". Wash them and place them in a Dutch oven.(Don't cut root). Cover the Dutch oven and back @425 until done. Let cool with the lid on (very important). Once cool, remove from Dutch oven, remove the stem and root. Then peel. I use a paper towel normally. You will have the sweetest beets to ever cross your lips. Then can, pickle, or process as normal. I promise you that you will never boil your beets again.
Keep up the great work. Your fan in Texas
This is a fantastic idea! d Thank you so much for sharing! I will definitely share your tip in a future video.
@chuckwright2967 do you add any water at all to the dutch oven before baking?
@@CAMDEC1217 No, DO NOT add water. The steam and water will leach out flavor. Let them totally cool off covered and then peel. Enjoy
Have you considered straw bale gardening by Joel Karsten? It's an excellent way to have a raised bed garden. Also I found I've only pulled two weeds the whole season. It was the first time I used this method and my garden came out fantastic and I tripled my yield and used less space. My beets came out wonderful in my straw bales.
Wow….I’m going to check him out. Thank you for sharing..
I have tried that and it was a miserable failure here in our desert. Our neighbor did as well and she had some success. I wish we would have had your results!
I figured out it's the moisture in the straw bale. Too much or too little is what caused problems for me. But once I got the feel of the Bale moisture levels I was good to go.
@@RoseRedHomestead I have a friend who lived in Montana for quite a while. She used the straw bales to block the wind. Perhaps blocking your in-ground tomato plants from the wind my help them..... It worked wonders for my friend. Also, she used inches and inches of mulch, I believe it was straw, she used at least 6 inches of straw. The wind block and the mulch kept her young plants protected and moist.
I clean my beets very well and use the strained water I boiled them in to use in my jars when I can my beets .It makes my canned beets a much deeper darker red color .
Thanks for that tip.
Well I'm blown away by how NEAT your kitchen is after processing all those beets! Even though I clean as I go, my kitchen generally mimics a murder scene when I'm finished :)
LOL! Especially after blood red beets!
Nothing like good old fashioned pickled beets !!!!
Absolutely!
Before I started watching you, I never thought about powdering my harvest. Thank you
The Old Lady freaked me out when She did a whole jar of powder to make a soup
@@cjcc-anwhjmpastorjamesm.mc4725 lol
You are welcome.
Check out the video on the beet and spinach wraps .
Pam I tried the beet wrap this past week and it was delicious, thanks for the recipe .
Ohhh i see you grew Bull Blood beets. I have always grown the Detroit red ones. But decided next year to try the other ones. I love beets and normally pickle lots of them. But i also just can them plain. Great video as usual Pam and Jim.
We love the Bull Blood beets and will grow them again. Thanks!
So glad u keep the most nutrients which is in the leaf and stems. I love beets, thanks for posting.
You are welcome.
This is so awesome... I just bought 20 lb of beets yesterday! I was going to start looking for videos and yours popped up as my suggestion! I absolutely love that blue on you... the professional clothes, that is... Totally your colour! 💙
Thank you so much!
Recently, I planted some Cylindra and Detroit beets. I may seed a tray of Bull's Blood after seeing how lovely yours are. The powder is just beautiful.
Thank you. We really enjoyed the Bull's Blood.
What a good idea powdering the greens. I wasn’t sure if they were edible.
Beer greens are delicious !
Beet green to me taste like spinach
They're so delicious! They taste like spinach and are even more nutritious.
Great conversation. Thanks.
I've heard they were edible, but have never been able to grow my own in my apartment....beets are hard to find here with the greens attached. Even the small farmers markets here rarely sell them...or they sell out first XD;
I'm excited for the opportunity to grow my own! I love other greens, and love making the most use of what I have available!
I absolutely love BEETS! I've done both ways, canned plain and pickled. :-)
We do too! Next year we will grow more!
Yes sooo enjoyed this video
Pam, I want to say a big "THANK YOU !!" for ALL that you do. Your time, your detail, your information. I LOVE it. and it is SO very helpful.. The ideas, the safety info, all of it :) Thanks. Tara in KY
You are so welcome! I really appreciate that.
My wife and I use an egg slicer to slice beets; it's quick, and all slices are uniform in size.
Hello, I found your channel by accident, but fell in love with the way you teach. I also wanted to recommend another UA-cam channel from England, Charles Dowding. He has so much information on hard in small garden spaces & a no till method of growing. He has excellent information on multi sowing beets and other types of root vegetables.
Thank you so much for all the wonderful information you provide. You have knowledge that is so important to know in the canning process.
Vastly different climates between her area and Mr. Dowding's. It looks like an interesting channel though.
Thank you--I love his channel and although our climates are very different than his, I love his energy and ingenuity.
@@KellyS_77 I live in Florida in a very different climate from his, too but I’ve had really good success incorporating some of his ideas in my mostly raised bed garden. I love watching what other people do in their gardens, even though I’ve been at it for over twenty years. I love learning and I love how Mrs. Pam has turned her kitchen into a classroom. Now back to watching more gardening videos…😀. Have an awesome day!
@@RoseRedHomestead me too! I live in sunny Florida the land of too hot sun and Sandy garden soil. I’ve literally had to create raised beds in my garden to get a decent harvest. And to prevent the rain from washing away my compost that we haul in by the trailer load. I like your idea of growing beets in the raised bed, I think I will try that, as well.
Thanks so much and have a great evening.
Again a great video. Im just about to harvest my beets. I'm glad I seen this video, I will dehydrate the stems, and leaves to mix in home made energy drinks.😊
You're clearly such an excellent teacher, Pam. I would never have the patience to be so methodical in presenting things. You have a true gift and we are so blessed to have access to it. God bless you!
Wow--thank you so much for your kind words. I really appreciate that.
Ever since I saw your first veggie powder video a few weeks ago or so, I keep a jar on my counter of powdered mixed veggies and spinach powder. I add to meatloaf, rice water or anything.
Fantastic! Thanks for sharing.
Great tip about the top of the Vita Mix. Duh! How simple and time saving is that? My sincere thanks for whoever shared that tidbit. Your beets came out great and they are a lot of work. I only planted a few this year since the entire 'container garden' was just a trial run but the few we got were marvelous. Thanks for your time and your teaching.
You are welcome.
You are very welcome.
Hello I must start by saying how much I enjoy your channel it has been a great inspiration for my daughter and I. We had never thought about canning and never in a thousand years about dehydrating. But after watching your channel we thought we could try that. Well we bought a dehydrator and we have had a lot of fun learning how to use it. At first we messed things up. We were afraid of it and set the heat as high as it would go and the time as long as it would go. We love 💕 your powders such great brite colors ours were always brown. We still have a bit of a time with some powders but it's much better then when we started. We are both vegetarians so we have fun
substituting animal meats for vegetable meats. Today we watched you work with beets so of course we went to the shops and got some beets. We love beets so we're looking forward to canning them. We think you would be a great leader for group of want to be canners. Maybe meet once a week or month at your home. Just an 💡 idea. We live in N.Y. so we're out but I bet there's a lot of people out there that would pay to attend. You would be a great leader 🙂🙂🙂🙂 You certaintly got us going. Thank you so much.
Gary and Dawn.
That is so fun to hear about what you have done. I want Jim to build me a structure in our back yard that has a large canning kitchen and a classroom with technology to go on the Internet and teach classes! So thank you for mentioning that!
That is a fabulous idea. There are other UA-camrs out there teaching classes on food preservation, cooking, herbal remedies, etc who do not have your teaching skills, your intellect or personality. I think you would attract a lot of on-line students. You can reach far more people than in person. That is the way of the world now for business and education.
@@RoseRedHomestead oh come on Jim. Build rose a room so she can have classes. Please 😀😀😀🌝
When I've cooked beets, I've also dehydrated the skins and powdered those, along with the leaves and stems. My cooked beets are usually pickled. One time I had a whole lot of baby beets and I added extra chilli peppers to the pickling for my husband as he likes spicy hot and I don't. Using the baby beets that way made it easy to tell his beets from mine.
Great comment--thanks for sharing. I never thought to add chilis!
Thanks for another informative video. I also enjoy learning from the comments.
You are welcome. I learn from them as well. We have talented people among our viewers!
To grow beets plant in a row after they get to about one inch across you can harvest every other one to thin let the rest to grow to two to three inches then harvest about half leave the rest to grow to first frost the harvest. They will be as sweet as candy
Thank you.
Yes a frost does something to the sweetness of the flavor.
Oh my. These are super good to pickle like dill pickle cucumbers. You can use them for steaks. Very popular in Norway :)
I make a lazy-cook’s pickled beets: I put a bay leaf, a couple halved garlic cloves, a few peppercorns, a few mustard seeds, a pinch of salt, and two whole cloves into a quart jar. I add cooked cubed beets and fill the jar most of the way with white vinegar. After a couple days they’re ready to eat. I re-use the brine a couple times. My husband would eat these every day if I made enough!
Pickled beets made with a brine according to the USDA manual can be canned. But we get fresh beets all year, and a couple quarts doesn’t last long in my house!
Sounds fabulous!
How fortunate you are to have them year around!
Your wonderful teaching is very much appreciated! I can only imagine the hours involved from you and Jim. I join so many others in saying thank you for your dedication and hard work, which benefits the community you often mention. You make the varied topics interesting and informative. I appreciate your balanced and honest approach to the processes. It is so nice to have confidence that your content is not influenced by anything other than your commitment to educate and promote safe practices. Thank you, again! Your ' in class' students are fortunate, and we are fortunate that you are teaching outside the formal classroom! Thank you again!
Thank you so much!
Great idea to powder the beet leaves and stems!
Thanks, Mary. I mention you in tomorrow's video for all the answers you provided in our previous video. It was a great conversation, I think. Some misconceptions, but mostly good. I talked to the GA Extension people today. Seems the extensions are not united in their advice on the Ball Blue Books.
@@RoseRedHomestead Thanks Pam :-) It will be interesting to hear what the GA Extension Service folks have to say about it!
Hi Pam & Jim!
I love pickled beets! And I thank you for sharing your recipe! And, I love your idea of dehydrating the leaves & stems! I’ll have to try that!
I’m just starting to learn how to ferment veggies, but haven’t done beets yet. Have you?
Would love seeing how that’s done!
Thanks for all your hard work in teaching us!
PS. Someone told me to use a paper towel to rub off the beet skins after cooking. I was wondering why you didn’t.
What a great video, I picked up 25lbs of beets and will start tackling them tomorrow. Plan is pickled and also canned plain. But checking more videos and recipes in my canning books.
Amy: Sounds great! Let us know how your canning works out. Yes, do continue to check out other canning recipe books. Jim
I pickled , dehydrated , powdered, fermented, and froze them. Beets are great! Love your videos.
Love that!
Thank you so much Pam! I think you’re amazing! I’ve started dehydrating & powdering & finally was able to make your Broccoli Cheese Soup tonight! Delicious! I wanted to make the creamy asparagus, but never had enough dried asparagus to powder because I kept putting the dried pieces into soups! I even made a potato asparagus soup. (And a potato leek soup. I love soup!) I’m planning a trip to Trader Joe’s to pick up lots of frozen asparagus. (Thank you for the tip about using frozen veggies!)
PS. I used to have a great recipe to pickle beets. I’d always give a jar to someone who loved pickled beets. A friend of mine also made pickled beets, which were even better than mine. I finally asked her for her recipe. You’re not going to believe this! Seasoned vinegar. That is all!
Just open a bottle & pour over the beets! So I did. And I gave a jar to that someone who loved pickled beets & she said, “These are the BEST pickled beets you’ve ever made!” HA! I now make sure I have a bottle or two of seasoned vinegar in my pantry!
Chris: It sounds like you have it made between your soups and seasoned vinegar. Thanks for watching watching our channel. Jim
Wonderful video. Thanks so much!
Seeing you do this and explaining as you went along really helped me to understand the method.
I'm using the really pretty white and red ringed beets and someone recommended I use pickling to retain their color, but it's my first time canning so I think I'll try to keep things easy with the simple water and pressure canning method. I've been wanting to try out my canner for a while now... Bought all the books you recommended... I'm so nervous 😂
Maybe next year I'll venture into other methods and items but I've really just got to get my basics down and gain some confidence I think. 😇
I enjoy your videos , thanks so much for the instructions !!!!!!!
You are welcome.
I enjoy your videos so very much. I dehydrated some of the beats that I cut in thin slices and they make a delightful snack
Great to know! Thanks.
I love buttered beets and pickles beets. I had a friend who made the best pickled beets. They were such a deep purple. I followed all the directions about pickling them and they were ok but I could never get them to look like my friends. They looked washed out and a little pale. I called her and asked her the secret and she said she saves the water she boils them in to slip the skins. Then she used that water with the vinegar and sugar to make her brine. They are the most beautiful dark purple color and have the best flavor. I have decided that when I do beets again I want to can some sliced beets and I am going to save the water I precook them in to use in my bottles. Maybe they will also keep that dark purple color and wonderful beet flavor. Thank you for all your good ideas. I have learned so much!
Thank you telling us your experience and future plans.
Excellent! When you took the top of your blender off after powdering the blood beets stems, I could actually see the fine powder rise and move away like a very fine mist. Thats some great camera work! Love beets, tfs. Please stay safe and sending hugs to you both! 💜 😎
Another very interesting presentation. Especially on the dehydrating and powdering. Also, the digital pressure canner, thank you for the info. I'm still trying to decide on what canner and dehydrater to purchase. Doing my homework.
she does have a video on 2 of the electric canners, watch if you haven't. hth
Thanks. Keep up with your homework! Best way to make choices!
We LOVE pickled beets, but we hate the sugar filled pickled beet recipes for canning. (We're not gonna go rebel for beets). We usually make "refrigerator pickle" beets with little to no sugar, but we usually only can make a couple jars at a time (space in the fridge & don't want them over-pickled).
I've never considered canning beets with just water and then pickling as needed.
I think this might just be the solution we didn't even know we needed :D
Thanks!!
Oh I hope so! That would be great!
What is the recipe to pickle beets after you open jars, please? Enjoy your videos very much, learn something new every time👏
I use 2 parts vinegar to 1 part sugar and a little cloves and salt. It is very simple. There are other great recipes all over the Internet.
@@RoseRedHomestead Thank you for sharing this!
@@RoseRedHomestead Thank you!
I HATE beets ... but I LOVE this lady. 😁🥰
LOL! Yes, to some people they taste like dirt! But thank you!
I agree with you, beets are a lot of work. I remember my mother as she put up beets, making the best pickled beets ever! She used to have a huge garden that I worked in with her (as a kid). She preserved all the food that we ate over the winter. I recall eating a lot of creamed onions...not a favorite but it was something to eat. Thank you for showing how to do all the home preservation possibilities. I'm still looking forward to your opinion on the Nesco canner. I've been using mine for the last couple weeks....seems to be doing great. (( hope it's making the industry standards!)
Thank you so much for this lovely story--I loved reading it. Nesco testing is in progress!
I’m new here. Love the way you teach. God bless
D S: Welcome! Thank you for watching our channel. Jim
I love to pickle my beets. I don't have any yet, but hope to grow them soon.
We love pickled beets, too! Thanks.
Awesome! I am going to keep the beet tops now and preserve them too!!
They really worked well. This is the first crop we have done that with.
Two resourceful preservation methods producing a good yeild from this beetroot harvest. They look delicious.
So nice of you! Thanks.
A tip I earned from a great uncle if you leave some beets in the ground until first frost they will be almost as sweet as candy.
If so inclined, you can drizzle just a bit of aged balsamic vinegar on the beets before serving…delicious !
I made a lot of beets this summer. And I used my Insta pot to cook them. Worked wonderful!!
Great!
Needed this advice today. Thanks again! Many helpful tips in your videos.
So glad the information is useful for you.
Grest video, I see that you got your greenhouse up and going could you possible give us a tour when the temps get a little cooler?
Yes, it is coming along. I was just out there doing some construction clean up! It should be completely finished shortly and we will do a tour. Thanks.
I do not care for beets, but I do use beet powder as part of my protein shakes when I make them. They add a little sweetness and the shake covers that earthy flavor that I don’t care for as much. Thank you for doing this video!
Sounds great!
My family is big on pickled beets. I had a 50 ft row of Detroit Dark Red. I got 28 pints that will taste very good come January here in Michigan.
Yum. Mouth now watering! LOL
I was able to process a large abundance of greens to freeze dry and powder by simply ripping them into a few pieces, pulsing them in the food processor with some purified water, and then putting them on the trays that way. Just a suggestion for processing higher yields. Each batch gets me 1/2 to 2/3 of a quart powdered.
Excellent information. Thanks.
The plastic wrap trick blew my mind. something that simple and it really does work!
Thanks--I got that tip from one of our viewers! It does work great!
I wish you were my neighbor, I know lots but you know more👩🍳
Thank you. I am sure you know more than I do in other areas!
Contents of the scrap pot - compost? Or can they too be ground down? Dehydrated? Or whatever?
Great video - thanks
How long do you dehydrate leaves and stems for?
Do you have a separate video on dehydrating the beet leaves ns stems, timings etc?
The beet greens are exactly like chard! love it! the chard was cultivated into beets. and then beets were cultivated into sugar beets too.
Interesting. Chard is great for your eyes, especially if you have macular degeneration.
Thanks for the history! Very interesting.
Nice video as always. Thanks for info. I do love my beets
Thanks. We love them too!
Those are beautiful beets, I love them pickled and roasted . 1 tip ….. people on blood thinners need to check with their doctor before consuming as vitamin K effects blood clotting factors .
Interesting.
Ah, maybe beets are the answer vs a pill. Similar to cashews for depression, and magnesium for constipation. I love food and naturals as medicine.
I love your videos. I've never heard of drying, powdering, and using the roots, skins, and leaves of beets. How do you use the powdered beets?
love beets plain and pickled.. didnt do any this year as i had done a lot last year.. i am thinking of taking a couple jars of the plain beets from last year and dehydrating them..
That will work perfectly!
I cook beets in the instant pot, steam mode for 10 minutes 👌🏼
Thank you again always learn so much from your videos
You are very welcome.
Hi Pam, need to say thank you for making canning so much fun. It's fun to watch you, Jim always does a great job behind the camera. So you are talking about beets, I love Harvard Beets, can those be canned if I use clear Jel?
I'm getting ready to can beets up here in ND. (Here for my work) I dont have to grow them here. Sooo many people grow them, that, I'm always able to get as many as I want to put up. They love beets up here. Beets and dill. I use rubber gloves to prevent red hand syndrome, and, they help take the skins off nicely. I'm going to try dehydrating some, after seeing this. Thank you for sharing. 👍🏻❤
The only Instant Pot that gets temperatures high enough to kill botulism spores is the Max.
@@RoseRedHomestead Yes. Didnt I tell you that? But, you also have to run it for an extra 30 minutes, to get the proper heat, for the proper amount of time. We had to, and, it was new. I've just opted out of using them. I have a water bath canner, and, a few pressure canners that are tried and true, every time.
@@RoseRedHomestead Oh.... theres an extension school for the University of Goergia that released their study information on canning milk. I'm at work, using my phone, so I dont have the link. Your Much more intelligent than I am, so, I'm sure you can find it. They say yes, and, give times and weights needed. 👍🏻
Great information! I will see if I can find it! Thank you.
I like to roast my beets in the oven in a large casserole dish covered with foil. They are much sweeter than when they are boiled. If they are large it takes a little over 1 hour @ 400°F. Let then cool until you can handle them to peel them. Processing is the same as for boiled ones.
Beautifully done, they look amazing. Blessings Always !!! ✝️💟
Thank you.
😳 Super hot there! Three nights of hard frost, but our first killing frost was in the middle of August. 😢 Oh well, the tomatoes & peppers in the greenhouse are still fine. 🥰 I have beets still growing but I'm holding out for bigger. The greens are all hail-battered & grasshopper bitten. Still looking forward to canning some...
I hope your hold out plan works and you lots of wonderful beets! That seems awfully early for a killing frost.
don't cut the tap root at all, they will bleed out though the cut. Also you need to cook a little longer and the skins will slip off easier
Thanks.
I see you didn't turn off the "keep warm" button. I've been turning it off. I bought my I p max because of great videos. I love canning but not the being chained to the canner watching the gauge. God bless!
When I select "canning" that keep warm button goes on so I just leave it. Thanks.
Thanks for demonstrating the instapot
You are welcome.
Rose, size your beets and run them thru your InstantPot. My largest ones are ready in about 30-35 minutes. Steaming or pressure cooking them retains more of the nutrients than boiling, yes?
Probably does. Thanks.
I grew beets for first time this year, I love pickled beets. I'm just starting the powdering process on food. The jars you use have a red and white lid which would be great to keep them separate. Where I will be storing the powder the lid would be helpful to identify. May I ask where you purchased the red and white lids? Thank you for all the videos, I have learned so very much!
Randi: That information should be in our Amazon Store. Thanks for watching our channel. Jim
I would of looked like i came from a murder scene..and you stayed sparkling clean... Great video as always.
LOL! Thanks.
I am so happy to see this video I love beets plain and pickled I did not know about cutting them or canning them. A question about the IPot Max I am sure you have probably gone over it in another video. I haven't got to see all of them. We live in Southeastern Ohio and our Elevation is 574' Does the max do 11 PSI or does it only do 15PSI. Thank you so much for everything you and Jim do.
Edited to say I did just of to the demo you had on both electric pressure canners and I see you can set for your elevation on set up. Thanks for that video.
That is the great thing about the Max. It only goes as low as 2000 ft, but that will work for your elevation.
I wear dish gloves yo peel it goes really well and avoids stains. I really appreciate you and your videos 🙂🙂
Thanks for sharing!!
I love your channel and have learned so much from you. I do have a question though about the end of your canning processing time: do you turn the heat off completely or do a gradual decrease of temperature on the burner. I seem to be getting siphoning and wonder if it is caused by the water getting cool too fast.
Thanks in advance.
We turn off the heat when the processing time is over and let the pressure gauge go back to zero. We open the canner and remove the jars and let them cool-down naturally. Siphoning occurs when the jars are not sealed.
Ok okay. Thank you so much.
There are a lot of people who think food security is a conspiracy ideology until it hits them unexpectedly. Not many people know about harvesting beet tops. They’re great sautés in butter.
Thanks so much!! Question for you. I make and can pickles all the time. If I have brine left over I can that as well and reuse it to make more. I did this for beets this week. Instead of cooking them before hand and then putting them into the brine, I cooked them directly in the brine saving a step. Was this ok? I peeled, and cubed them while raw. Brought the brine to a boil and added the beets. I then cooked them in the brine until I could put a fork through them. I then placed all the beets into canning jars along with the brine and then water bath canned them. Was it ok to cook to skip the boil them in water step and just cook them in the brine? Your thoughts?
Beets...yum.....one day I'll do them..:)
If you like them, the work is well worth it!
Thank you. I plan to seriously attempt growing beets next year. I have has mixed results previously. I had a veggie burger from CheesecakeFactory close to a decade ago that was so delicious I want to replicate it. I think it was beets, black bean and brown rice.
That does sound good! Hope you can do that.
@@RoseRedHomestead me too . Commercial beets that are organic are hard to come by. I have little use for Commercial canned goods. I'll let you know. Thanks again!
Hi, I am obsessed with your channel. I like how explain everything. I have a question about your propane stove
I have a smooth top stove. I bought a 23 qt. Presto. I believe it may be too big to use on my stove. What is the brand, and is it a single burner?
Here is our video on our outdoor canning station. ua-cam.com/video/1q40eZ0fQ6c/v-deo.html
Thank you for sharing your experiments with us. I am interested in that fast pickling recipe you said your mother shared with you. I hope you will tell us about that sometime.
I don't have it, sadly. Mother just dumped vinegar, sugar, salt and whole cloves in a bowl until she got the taste she was looking for and then filled the jars.
@RoseRedHomestead another great Max video. Please keep them coming. I’m still getting grief from others saying it’s not safe. It’s so frustrating. I noticed you kept the keep warm setting on. I usually turn that off. Which is correct? I figured if you’re doing a natural cool down you don’t want it to keep warm. Please correct me.
Actually, I didn't notice that. I need to check out the instruction book...it doesn't say. I just pushed every button and sometimes the keep warm setting goes on and sometime off with different buttons--off for sous vide, but on for canning. So that I why I just left it on. The only adjustments the instruction book says to make are pressure, time, and venting.
@@RoseRedHomestead I guess I will keep turning it off if it doesn’t say. You don’t keep a burner on low for canner cool down right? My guess is once you hit the canning button the keep warm setting is null and void anyway. But my OCD makes me shut it off. Thanks Pam, keep those Max videos rolling!
I so love your videos you explain everything so beautifully step by step. Which is a great way to learn how to can and preserve meats and veggies for our families. I have 1 question on this beet video, I'm not sure if I missed what the headspace for the beets was. If you can repeat it for me please?
I did about an inch.
Please show more of your water garden!!!
We do have several videos on our various gardens.
Pam: Use your Instant Pot to cook your beets! It will take and cut your time between 40-60%! It's so easy! Instructions are in the Instant Pot Manual. I love making marinated beet salad with olive oil and spices, but I HATE cooking the beets. One day I found the directions and decided to try. OH GOSH! What a total blessing! @Karly Bur is right-- separate your beets by size. I wear a plastic apron and gloves. No, I'm far from camera-ready! LOL! BUT! It keeps me from looking like I just left the Path' lab and all of it sponges off or hits the trash. Bless my Farmer's Market here, I can get beets year-round for very reasonable prices, because people here don't eat them. That's okay with me!
Great ideas! Thanks,Mary.
I love beet greens. I make them with a little bacon.
Sounds good. Jim
Beets greens are delicious, also, sweet beets
I agree! We enjoyed them several times over the season. And the great think is that the beets will just grow more tops for you as they mature!
Wonderful information! Do you have a link for your thermometer tester you use, like in your bread making video? It looks like a nice gadget to have. Or the name of it? Thanks!
Miss Pam, I Love beets!!!! I have 2 questions: 1. Would you write down the name of the red beets??? 2. In the Instapot, do use regular mouth or wide mouth jars, or does it matter??? Excellent video!!!!! I always wondered why people would cut beets with an inch or so of stem and not all the way off. Good explanation. I want to grow beets for the winter.
Bull's Blood beets are the deep red ones and they were my favorite of the two types we grew. I have used both regular and wide mouth jars in the Max.
@@RoseRedHomestead And I thought of the phase that woman with the testing instrument type comment!!! Too funny. 🤣😅. Thank you for getting back to me. LOVE your channel!!! I always learn something new and am frequently entertained!!!! 😁
Beet pickles are the best!
I've never made them, but they do sound good.
I really like beets of any kind, but I started out with beet pickles.
Hi Pam. I pressure canned plain beets today. When I removed the jars there was only about 1/4 water in the jars. I looked in the canner and there was no siphoning. Are these OK to put on the shelf? Or should I put them in the fridg and use them up. Thank you so much.