HARVARD BEETS CANNING RECIPE RECIPES

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Steps:

• In a small saucepan, preferably one that will work on your grill, heat the butter, salt and garlic. Heat until the butter fully melts and then set to the side.
• Prepare your grill for direct cooking over medium/ high heat. Make sure to brush the grates clean. For this one, I used the charcoal grill. The flavor really comes across in the lobster. This works great over a gas grill too.
• To prepare the lobster cut the top of the shell with a pair of sheers. Cut right through the center of the shell down the middle of the lobster tail.
• Flip over and do the same on the bottom of the tail.
• Then using a sharp knife cut the lobster in half. Season the lobster with a little salt and then brush it with the garlic butter.
• Place the lobster directly over the heat with the meat side down. Grill for 2-3 minutes until the meat turns opaque.
• Flip the lobster and brush with the garlic butter. Continue to grill until the lobster meats is slightly firm, roughly 3 minutes.
• Remove the lobster and serve.