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EASY HOMEMADE PICKLED BEETS RECIPE - CASH MAMA



Easy Homemade Pickled Beets Recipe - Cash Mama image

Provided by Sandra Ward

Categories     Preserve

Prep Time 60 minutes

Cook Time 65 minutes

Yield 6

Number Of Ingredients 5

10 Cups Cooked Beets (Peeled & Chunked)
5 Cups White Vinegar (5% Acidity)
2 Cups Water
2 Cups Sugar
3 tbsp Pickling Spice (Tied in Cheese Cloth Bag)

Steps:

  • Scrub beets to remove any excess dirt. Be sure to leave the root and 2 inches of the stem in place to prevent bleeding.
  • Put the beets in a large pot and cover with water. Bring the beets to a boil, cover and let simmer for 45 minutes or until beets are tender when tested with a fork.
  • Place 6 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium sized pot, fill will water and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
  • Drain beets and rinse with cold water to cool. Once the beets are cool enough slip off the skins removing the root and stems. Chuck to desired sizes.
  • Combine spice bag with vinegar, water and sugar in a large saucepan. Bring the mixture to a boil, cover and boil gently for 15 minutes. Discard spice bag.
  • Pack beets into a hot jar leaving ¾ inch of headspace. Add the hot mixture to each jar leaving ½ inch of headspace.
  • Seal with lids and rings. Process in boiling hot water bath canner for 30 minutes. Let stand in the canner for 5 minutes with lid removed. Be sure to refrigerate any jars that fail to seal properly.

BEST RECIPE FOR CANNING APPLESAUCE ON A BUDGET - CASH MAMA



Best Recipe For Canning Applesauce On A Budget - Cash Mama image

A tangy breakfast treat that can be served on the side or with toast!

Provided by Sandra Ward

Categories     Breakfast    Preserve    Side Dish    Snack

Prep Time 60 minutes

Cook Time 20 minutes

Number Of Ingredients 4

12 lbs Apples (peeled, cored, quartered, and treated to prevent browning)
Water
3 cups White Sugar (Optional)
4 tbsp  Lemon Juice or Fruit Fresh

Steps:

  • Place clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium-sized pot, fill will water, and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
  • In a large 5 quart pot (some batches require 2 pots for me), combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, or until the apples are tender. Remove from heat and let cool slightly for about 5 minutes.
  • Working in small batches, transfer your apples to a food mill, blender, or food processor fitted with a metal blade and purée until smooth or desired consistency.
  • Return applesauce to a 5-quart pot. Add sugar, if using, and lemon juice. This is also optional, but I add a couple of spices during this process. ( 4 tsp collectively of allspice and cinnamon) See the picture below! Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars in the step below.
  • Ladle hot applesauce into hot jars. Leave ½ inch (1 cm) of headspace. Remove air bubbles and adjust headspace, if needed. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
  • Put the mason jars in your canner, ensuring they are completely covered with water (A few inches). Bring to a rolling boil and process both pint size (500 ml) and quart size (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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