Beets Canned In Lemonade Recipes

BEET LEMONADE RECIPE

Steps:

• Attach the shredding blade to a food processor and shred the beet chunks.
• This would make about 1 cup of shredded beets.
• Add 4 cups of water and process until smooth.
• Strain beet mixture through a sieve into a large bowl, pressing with the back of a spoon to extract as much liquid as possible.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Add beet juice, lemon juice, honey and 2 cups of water into the pitcher. Stir well and then taste.
• Adjust the sweetness, tartness, or water levels to taste. Place in the fridge until well chilled.
• To serve, pour the lemonade over a glass of ice cubes. Enjoy!
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

BEETS CANNED IN LEMONADE

Steps:

• Boil beets for 40 minutes covered.
• Allow to cool, then peel.
• Cut into desired size pieces.
• Place in sterilize jars, filled about 3/4 of the way.
• In a saucepan, place the rest of the ingredients; bring to a boil, then simmer for 10 minutes.
• Bring back up to a boil and pour into a measure cup.
• Pour liquid into jars, leaving 1/2in gap.
• Can, using the water bath method.

ROASTED BEETS WITH LEMON

Steps:

• Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
• TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
• How to Peel and Juice a Beet

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.