|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 232 for canned beets
Preparation Time: Approximately ... mix kidney beans, beets, potatoes, onions, ... Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV *Daily Value
Drain beets. Mix beet ... Add red beets to water mixture and bring to boil. Boil 5 minutes. Put into jars. Put into ice box. Ready to eat after 10 days.
Bring to a boil. Pour over beets already in jars. Sprinkle 1/2 teaspoon canning salt in each jar. Wipe rim with a damp cloth. Process 30 minutes.
Wash beets, leave roots and at least 1 inch of top on. Boil 15 minutes. Skin. Cut up, pack, add water, seal. Hot water bath for 2 hours.
Bring to boil pour over cooked beets. Fill sterile jar, seal with new rings and lids.
Wash and rinse ... on rack. Wash beets well. Cook beets ... until ready to can. Take: 1 ... teaspoon salt to pints or 1 teaspoon salt to quarts and seal.
Cook beets until soft, peel and slice. Return to pan and add above mixture. Bring to a boil and jar.
Wash beets and boil until ... (cleaned and washed) quart jar. Use hot water from faucet and fill to 1/2 inch from top. Seal. Pressure cook 10# for 30 minutes.
You can put onions if ... and cook whole beets until peeling will ... and pour above ingredients over them. Cook until done. Put in jar while hot and seal.
Cover beets with water, boil until tender. Remove skins and cut in pieces. Mix: Bring to boil. Add beets, bring to boil. Put in jars and seal.
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