Gardening and Canning

Many of the French Canadian pioneers to this area had to make their garden crops last throughout the winter.  The winters were and are very cold, food had to last for the winter.  The solution to this problem was to can and preserve your crop from the summer season.  Gardens were big and provided much of the food for the families.

Canning has been making a comeback in popularity.  Many under 40's are rediscovering gardening, Farmer's Markets and canning.  I have also been gardening for the last number of years and have involved my children.  This year, I have planted lots of beats, potatoes, tomatoes and green peppers.  I also have my fruit trees and rhubarb that also is useful for harvesting and using in my kitchen.

My son and I started picking beets that were ready to pick.  They will be canned and eaten by all in my family!

August 24, 2014

The garden is late this year, but it is now producing a bounty of fresh veggies to eat!  My great grandmother was the last to do canning, so I have taken it upon myself to start canning.  I have been canning beats for my husband, with a twist.  I do 48 hour refrigerator beets.  My husband loves these and wants to eat them right away.  I also make the traditional canning of beats.  This is a very simple receipe to follow!

You need to clean and cut up your beets.  I usually cut up enough for two bigger jars. My recipe makes enough for two jars to be filled

Next, you boil the beets in water.  You start another sauce pan and include 2 cups of white vinegar, 2 cups of white sugar, 2 tablespoons of pickling spice, two tablespoons of cinnamon a pinch of salt.  You let boil until the sugar has melted and the mixture looks like a nice light brown.

Once the beets are a nice, soft consistency, I let the mixture cool down.  I have two large mason jars and I add have beet juice( juice added from beets) and have vinegar mixture.  The beets are then added.  

Put on the cap and let sit in the refrigerator for 48 hours.  Voila!  You have nice, tasty beets!