Submitted by: Amy Mosher Berry
Recipe origin: Worcester, Massachusetts
How old is this recipe? Several generations old
Submitted by her daughter Amy, this recipe comes from the late Karen McGinnis’ “Easy Favorites Cookbook.” It includes an entire section on canning, which Karen loved so much that she launched “Kanning with Karen” in 2019 in order to teach others.
3 quarts peeled, cooked beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 1/2 teaspoons UNiodized salt
3 1/2 cups distilled vinegar
1 1/2 cups water
Wash and drain beets. Leave 2″ of stems. Cover with boiling water; cook until tender. Cool to peel beets. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars. Remove cinnamon from brine. Bring liquid to boiling. Pour hot liquid over beets, leaving 1/4″ head space in jars. Process pints and quarts 30 minutes in water bath canner.
Yield: app. 6 pints
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September 17, 2013 | Posted in:
Tomato Tips For Your Custom Cookbook
I used to live in Little Italy. In early September, the back alleys would turn red with tomato seeds and skins running down the sewers. It didn’t take me long to befriend the nonnas in their garage kitchens and learn the ropes myself. This week-end, we canned two bushels of tomatoes, and ended up with about 60 jars of sauce. If you’re curious about home canning, tomatoes are an easy starting place, delicious, and oh so satisfying. Here’s how: