If you enjoy growing fresh veggies, beetroot is a must for your list. But what can you do when there's a glut? Preserving beetroot is a really good way of saving your summer harvest to be enjoyed all year round. All the equipment you'll need for this project can be bought from a good appliance sales outlet or kitchenware specialist.
Here's how to do it.
What you'll need
- fresh beetroot
- sharp vegetable knife
- rings, lids and bottles
- a large conserve pan
- a pressure canner
- labels and marker pen
How to do it
- First of all, trim away the leaves, roots and greenery from the beetroot, leaving a short stem to lock in the nutrients, and wash them thoroughly.
- Take a large conserve pan and fill it with boiling water. Immerse the beetroot in the boiling water and cook them until the skins begin to soften. This should take about 15 minutes.
- Add salt to taste to each of your pickling jars.
- When the beetroot are cooked, drain them well and peel off the skins. If the skins are proving stubborn to shift, use a sharp vegetable knife and scrape them off.
- Next, slice or cube the beetroot; if they are tiny, baby ones, leave them whole.
- Now put the beetroot into your prepared jars and cover them with hot water, allowing a few centimetres between the jar top and the water. Put the lids on the jars and screw down firmly.
- Next, put the jars into your pressure canner. Set the canner according to the model manufacturer's directions and cook the beetroot. This should take roughly half an hour.
- At the end of the cooking time, take the jars out of the pressure cooker and set them aside to cool. As the jars cool, you will hear a 'popping' sound, indicating that the lids have sealed correctly. You can check that the lids have properly sealed by gently pressing down on the tops; they should feel secure and not move.
- To finish the job, write out labels showing the date you pickled the beetroots, stick them on the jars, and store them somewhere cool and dark for future use.
You can preserve your home-grown beetroot by canning them as described above, using equipment that can be bought from a good kitchenware retailer. The same kit can also be used for preserving other root vegetables, tomatoes and cucumbers in future plentiful years.Share