Chicken Stock

My chicken stock won a Blue Ribbon at the 2012 Tillamook County Fair!  The process to make chicken stock is easy.  It requires one or two stockpots and 2-4 whole chickens and various vegetables.

Chicken Stock
You will need:
at least 1 large stockpot
2 whole chickens
3-4 stalks celery, cut in half - leave the leaves on
3-4 carrots, unpeeled cut in half
1 onion - leave skins on, quartered
2 garlic cloves, unpeeled, cut in half
a handful of whole peppercorns

Put all of this in your large stockpot.  Fill with water until your chicken is covered and the pot is almost full.  Bring to a boil and then turn heat down to low. Simmer for several hours.  Take out chicken - it will probably come in pieces.  Which is just fine.  Take out vegetables and throw away.  Remove meat from chicken bones and put bones back in the stock.  Save your meat to use as you see fit.  I sometimes put mine in smaller baggies and freeze it.  Put the stock in the refrigerator overnight - making sure to put a potholder underneath your pot.  It will be hot.

 The next day - skim off any fat that has congealed during the night.  Remove chicken bones.  Bring stock to a boil.  When I fill my jars - I also strain it at the same time.  Fill jars to 1 inch headspace.  Put on lids and bands.  All stocks have to be pressure canned.  Check your local extension office for altitude/times.  I am at sea level so I did mine at 10 lb pressure/25 minutes/quarts OR 10 lb pressure/20 minutes/pints.

I use my chicken stock in recipes that call for chicken stock.  I also use it to make chicken soup and gravies.

Pineapple

My pineapple won a Blue Ribbon at the 2012 Tillamook County Fair!  You are probably wondering why on earth I even did these as I can just buy the cans at the store.  Well...our local grocery store had them on sale at one time for $1 each so I scooped up a bunch and decided to can a jar for the fair.  It's actually a fairly easy process and they are so yummy!

Pineapple
Before you begin - make sure you put lids in a saucepan, add water and turn on low.  You want the lids hot but not boiling.

Peel and core the pineapple removing all the eyes.  Cut into 1/2 inch thick segments.  Simmer 10 minutes in water.  Pack into prepared jars.  Cover with water they were simmered in.  I didn't use a syrup with these as they were already sweet.  Process 20 minutes/quarts and 15 minutes/pints in a water bath - making sure your jars are covered with boiling water.

Applesauce

My applesauce won a Second Place ribbon and the 2012 Tillamook County Fair!

Start by making sure your apples are washed. Yes it is a tedious process but you won't want any dirt on the outside of your apples. Trust me.

Quarter your apples. Seeds and stems do not need to be removed. (This is a plus!)

I use a juicer for this next part. A juicer looks like this:

The bottom portion is filled with water. The top portion is where the quartered apples will go. I fill mine all the way up to the top and put the lid on. The middle portion collects the "juice" that is steamed out of the fruit and comes out the clear tube that you see. I always put a very large stockpot on a stool and place it directly under the clear tube - taking off the metal stopper. This way the juice can come out when it's ready. I will stop the juicer tutorial at this point because this recipe only calls for making apple juice. The soft apples remaining at the top will be used for making applesauce.

Top part of the juicer - the one with all the holes will have your softened apples.  I usually grab the biggest spoon I have and start scooping them into this:

It's sort of old-fashioned.  It's a food strainer.  I start filling it up with the apples - seeds, peels and all.  The wooden paddle smashes the fruit down so only the "sauce" comes out the holes leaving the peels and seeds inside.  This part is the hard part so involve your family.  Especially since they are the ones eating it.  I know there are other food mills out there but this is my preferred method - as old-fashioned as it is.

I have a few really big bowls that I just fill up with my applesauce then proceed to the next step with is heating the sauce back up and adding sugar and cinnamon to taste - if desired.  I don't always add sugar and cinnamon.  I leave some of my sauce unsweetened for baking purposes.  If you feel your sauce is too thick - mix in some of the apple juice you just made from the juicer.

Once your applesauce is heated back up - fill your jars leaving 1/2 inch headspace.  Wipe rims and add hot lids and bands.
Process in a water bath making sure your jars are covered with the hot boiling water.  Process 20 minutes/quarts and 15 minutes/pints.

You will have to make many, many jars to keep your family happy.  I promise. 

Pumpkin

My pumpkin won a Third Place ribbon at the 2011 and 2012 Tillamook County Fair!  You would also can winter squash the same way.  We've done sweet meat squash and it works well.  To do pumpkin/winter squash - it will require muscles - which I don't possess.  So involve your hubby for the really heavy duty cutting.  You will be glad you did. :)

Pumpkin

Use your hubby for this part.  It's the hardest.  He really wants to be involved - even if he doesn't voice his opinion on the matter.  Trust me. :)
Cut your pumpkin like you would a cantaloupe.  Slice into 2 inch widths.  Pumpkins - especially the pumpkin pie pumpkins have really tough outsides.  They are hard to cut.  Cut away the peel with a sharp knife - careful not to injure your fingers.  Cut away the seeds and stringies.  Cut the pumpkin meat into 1 inch cubes.  I usually cut all the pumpkin and place in large bowls before I move on.  You can choose to do what you want.  It's just easier this way.
Next:  Put lids in saucepan, cover with water and turn on low.  You want your lids hot but not boiling.
Next:  Get a very large saucepot and fill 2/3 with water.  Bring to a boil.  Add plenty of pumpkin cubes.  Boil for 2 minutes.  Pack into prepared jars leaving 1 inch headspace.  You may add 1 tsp salt/quarts OR 1/2 tsp salt/pints.  DO NOT MASH YOUR PUMPKIN.  Fill jars to within 1/2 inch headspace with water you just used for blanching.  Wipe rims and add lids and bands.  Process in pressure canner.  Contact your local extension office for your altitude/time.  I am at sea level so I do mine at 10 lbs pressure.  Pints are 55 minutes.  Quarts are 90 minutes.

I use my canned pumpkin in place of store bought.  I use it in pies, muffins, cookies, breads and cakes.

Cherries...Black or White

My white cherries won a Second Place ribbon at the 2012 Tillamook County Fair and the black cherries won a Blue Ribbon as well!  Cherries are done the same way whether they are black or white.  Pie cherries are a whole different category.

Cherries

Before you begin - prepare your syrup.  I used a light syrup which was 2 cups sugar-4 cups water ratio.  Prepare your lids as well.  Place in saucepan, cover with water and turn on low.  You want them hot - but not boiling.

These cherries you don't pit so canning them is a cinch!
Stem and wash.  Pack into prepared jars leaving 1 inch headspace.  Add hot syrup leaving 1/2 headspace.  Wipe rims.  Add lids and bands.  Process in water bath making sure water covers your jars.  Quarts are 20 minutes while pints are 15 minutes.

Green Beans

My green beans won a Blue Ribbon at the 2012 Tillamook County Fair!  I don't normally do lengths like these when I do my beans.  I did this jar specifically for the fair.  I generally just snap them into smaller pieces.

Green Beans

Before you start, place lids in saucepan.  Cover with water and turn on low.  You want the lids hot but not boiling.  You also need a large pot of water to bring to a boil.

Pick over your beans and rinse well to remove any dirt/debris.  I break the stem end off of mine and then break into smaller pieces.  Pack into prepared jars leaving 1 inch headspace.  Add 1 tsp salt if desired for quarts and 1/2 tsp /pints.  Add boiling water to 1/2 inch headspace.  Process in pressure canner.  Contact your local extension office for times at your altitude.  I am at sea level so I processed mine at 25 minutes/10 lb pressure/quarts OR 20 minutes/10 lb pressure/pints.

Pickled Asparagus

These won a Blue Ribbon at the 2012 Tillamook County Fair!  The recipe comes from Food.com - formally recipezaar.  The chef who shared the recipe is czwhizworks.  I think the next time I do pickled asparagus though - I will use my mother-in-law's Dilly Bean recipe which is also posted on this site.  I thought this particular recipe was a little too salty for my taste. 


Pickled Asparagus

30 asparagus spears
1/3 cup coarse salt
3 1/2 cups cold water
1/2 cup distilled white vinegar
3 garlic cloves
1 tsp mustard seeds
1 1/2 tsp dill seeds
1 white onion, sliced into rings
1/2 tsp chili pepper flakes, divided
2 sprigs fresh dill

Combine water, vinegar, salt, garlic, mustard seed, dill seed and onion rings in saucepan over medium heat.  Bring to a boil and boil 15 minutes.
Pack the asparagus - tips up in jars leaving 1/2 inch headspace.  Tuck one dill sprig into each jar.  Sprinkle half of red pepper flakes into each jar.  Pour hot pickling liquid into jars filling to 1/4 inch headspace.  Wipe rims, add hot lids and bands.  Process in water bath for 10 minutes.
Makes 2 quarts

Dilly Beans

These one a Blue Ribbon at the 2012 Tillamook County Fair!  The first time I had these Dilly Beans - I was hooked.  My mother-in-law shared this recipe and it's definitely a winner!  These come out at just about every Zaugg family gathering.

Dilly Beans

For each quart you will need the following:
Pack in green beans
Add:
1 TBSP salt
1 large garlic clove
3/4 cup vinegar
1/8 tsp crushed red pepper flakes
Add enough hot water to fill jars to within 1/2 inch headspace.

Wipe rims, add heated lids and put on bands.  Process in water bath for 10 minutes.

If you wanted to do pints - just break the amounts above in half.  Still process for 10 minutes.

Peaches

My peaches won a Third Place Ribbon at the 2012 Tillamook County Fair!  I don't normally stack my peaches this way because you don't get as many in a jar.  I usually slice them.  However - I do one fancy of whatever I am canning - set it aside - and enter it in the fair.  Judges usually don't look twice at the sliced jars.

Peaches

Before you begin - fill a large pot 2/3 full of water and bring to a gentle boil.  Also put lids in saucepan, cover with water and turn on low.  You want the lids/water hot but not boiling.  You also need to prepare your syrup as well.  This depends on how sweet you want to have the jars.  I usually use a light syrup which is 2 cups sugar/4 cups water. 

Blanche your peaches 1 minute to loosen the skins.  Plunge into cold water.  (Here - it helps to have a sink filled with cold water.)  Peel and pit.  If I am doing a large amount - I will fill a very large bowl with the peaches I've either left in half or sliced.  Once my bowl is full - then I fill my jars.  Fill about 1/2 way and pack down your jars.  I usually fold a kitchen towel into 4ths and bang the jar on that.  You will see the fruit pack down.  Finish filling the jars to within 1 inch headspace.  Add prepared syrup to within 1/2 inch headspace.  Run a knife around inside of jar to check for air bubbles.  Add more syrup if necessary.  (This may seem like a boring step and not really necessary.  This is somewhat true - but if you don't check you run the risk of your jar breaking while it is processing.  I know - cuz it's happened to me.)  Just passing on what I've learned.  Wipe rims, add lids and bands.  Process in water bath - making sure water covers the tops of the jars.  Bring a boil and process for 30 minutes/quarts OR 25 minutes/pints.
Next day remove bands.  Wash jars and bands.  Label jars.  Add bands back on if you desire.  I do as a personal preferance.

Tomatoes

My tomatoes won a Second Place ribbon at the 2011 Tillamook County Fair.  They also won a Blue Ribbon at the 2012 Tillamook County Fair!

Tomatoes are fairly easy to can.  I just do mine cut in half.  I use them for chili, spaghetti sauce, pizza sauce and stews.  I just drain the water and puree the tomatoes.  I use it in place of store-bought tomato sauce and canned tomatoes.

Tomatoes

Before you begin on your tomatoes - have a large pot filled 2/3 with water.  Set on stovetop and bring to a boil.  Turn down the heat -but make sure the water is boiling gently.  Put lids in saucepan, cover with water and place on stove as well.  You want the water to get hot but not boil.
Have an extra pot of water boiling as well.  This is for filling your jars.

Wash tomatoes.  Dip in boiling water for about 30-60 seconds - not very long.  Just until you see skins start splitting.  Dip in cold water.  (It helps to have half your sink filled with cold water ahead of time.)  I remove the core (top of tomato where the stem grows) and slip off the peels.  You can leave your tomatoes whole or cut in half.  I cut mine and start filling jars as I go.  Really pack your tomatoes in there - leaving 1 inch headspace.  Add 1 tsp salt/quart OR 1/2 tsp/pint.  Also add 2 tsp lemon juice/quart OR 1 tsp lemon juice/pint.  Add enough hot water to cover the tomatoes.  Run a knife around the inside of the jar to check for air bubbles.  Add more water if necessary.  Wipe rims, add lids and bands.  Process in water bath canner making sure water covers the tops of the jars.  Quarts are 45 minutes up to 1,000 feet.  Pints are 40 minutes up to 1,000 feet. 

Blueberry Jam

This recipe won a Second Place ribbon at the 2012 Tillamook County Fair.  I used frozen berries from my freezer to make these.  You can use fresh or frozen.  If frozen - they need to thaw.

Blueberry Jam

3 3/4 cups crushed blueberries
1/4 cup lemon juice
1 cup water
6 cups sugar
1 box MCP pectin (it's my favorite brand)

Before you start - make sure your jars are clean.  Put lids in saucepan with water and turn on low.  You want them hot - but not boiling.

Measure exact amount of fruit.  Place in 6-8 quart pot.  Stir in lemon juice and water.  Measure exact amount of sugar into separate bowl.  Set aside.
Stir pectin into fruit.  Bring mixture to a full rolling boil.  (A boil that doesn't stop bubbling when stirred) on high heat - stir constantly.
Stir in sugar quickly.  Return to a full rolling boil and Boil 4 minutes.  Remove from heat.  Skim off any foam.  Ladle quickly into prepared jars.  Wipe rims, add lids and bands.  Process in water bath - making sure jars are covered with water.  Process for 10 minutes.
Next day - remove bands and wash jars and bands.  Label jars.

Apple Juice

My apple juice won a blue ribbon at the 2011 Tillamook County Fair.  It also won a blue ribbon at the 2012 Tillamook County Fair.

Apple Juice
Before you start, place lids in saucepan, cover with water, place on stovetop and turn on low.  You want your lids hot - but not boiling.

Start by making sure your apples are washed.  Yes it is a tedious process but you won't want any dirt on the outside of your apples. Trust me.

Quarter your apples.  Seeds and stems do not need to be removed.  (This is a plus!)

I use a juicer for this next part.  A juicer looks like this:

The bottom portion is filled with water.  The top portion is where the quartered apples will go.  I fill mine all the way up to the top and put the lid on.  The middle portion collects the "juice" that is steamed out of the fruit and comes out the clear tube that you see.  I always put a very large stockpot on a stool and place it directly under the clear tube - taking off the metal stopper.   This way the juice can come out when it's ready.  I will stop the juicer tutorial at this point because this recipe only calls for making apple juice.  The soft apples remaining at the top will be used for making applesauce.

Your juice that has come out of the juicer is now ready for canning.  Fill your clean jars to within 1/2 inch headspace.  Wipe the rims.  Place hot lids on and screw on bands.  Process in boiling water bath for 5 minutes for BOTH pints and quarts.  Make sure your water covers the tops of your jars.  Start the timer when the water is boiling.

When your jars have cooled off - the next day remove bands and wash both bands and jars.  Label.  Now you have your own apple juice to either drink hot with some cinnamon added, cold after refrigeration, or for baking if a recipe calls for apple juice.  And you did it yourself!  Congratulations!

Carrots

These won a red ribbon at the 2012 Tillamook County Fair!

Carrots
Before you start on your carrots, place your lids in a saucepan covered with water, place on stovetop and turn on low.  You want the lids hot - but not boiling.
You also want to fill a large pot with water and bring to a boil.  Trust me.  It's easier to do at the beginning. :)

Wash carrots so there is no dirt.  Peel.  Cut so the pieces are pretty much the same size.  Place carrot pieces (or small whole ones) in clean canning jars to within 1 inch headspace.  Add 1/2 tsp salt for pints OR 1 tsp salt for quarts.  This is optional - it does not affect whether your vegetables will process correctly or not.
Add boiling water to within 1/2 inch headspace.  Wipe tops of jars and add hot lids.  Twist bands on tightly. 
All vegetables must be processed in a pressure canner.  Process times and pounds are based on your elevation.  I am at sea level so my processing time is 25 minutes/pints OR 30 minutes/quarts at 10 pounds pressure.  If you do not know how to pressure can and you live close to me - I would be happy to show you.  If you live far away - contact your local extension office.  They even have pressure canners you can check out library style.  So....you wouldn't even have to buy one!  They will also have information regarding time and pounds for your elevation.

Apricots

These won a red ribbon at the 2012 Tillamook County Fair!

Apricots
First - put your lids in a saucepan, cover with water, place on stovetop, turn heat to low.  You want them to heat up - but not boil.
Make sure your fruit is clean.  Apricots do not get peeled.   Cut each apricot in half around the pit.  Twist to pull apart.  Remove pit.  Stack in clean canning jars.  Really pack them in there, leaving 1 inch headspace.  Fill jar to 1/4 inch headspace with boiling syrup of your choice.  I used a light syrup which is a 2 cup sugar to 4 cup water ratio. 
Wipe top of jar to remove any excess fruit or syrup.  Place your hot lid on jar, screw on band tightly.  Place jars in hot water bath canner, making sure water is covering the tops of your jars.  Cover.  When the water comes to a boil, start your timer.  You may also be able to turn down the heat a little as well.  You just want a nice gentle boil - not the water all over your stovetop. :)  Process for 20 minutes/pints OR 25 minutes/quarts.
When jars are cool the next day, check to make sure your jars sealed.  Remove bands and wash both bands and jars in hot soapy water.  Dry and label your lid.  Putting the band back on is a personal preferance.  Some people do it - some do not.

Harry and David's Onion and Pepper Relish

This recipe was a blue ribbon winner at the 2011 Tillamook County Fair!

This relish is amazing! I first tried it last Christmas when visiting my in-laws. My mother-in-law has a friend (E.R.) who brought it over. I tried this and HAD to have the recipe! This is the first time making it and I thought it turned out awesome. I did double the recipe. I figured if I was going to make one batch - and take the time for that - might as well double it so there is plenty to go around! This is so good as a topper for cream cheese and used as a dip for crackers or chips. I will only put the amount for 1 batch. This does make a lot. For a double batch I ended up with 21 pints and 1 half -pint.

Harry and David's Onion and Pepper Relish
5 - 14 1/2 oz cans chopped tomatoes, drained (I used diced tomatoes)
6 bell peppers, seeds removed (I used 3 red and 3 green)
6 cups sugar
2 TBSP salt
1-2 tsp crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed (a spoon works well for this.)
3 medium onions
2 cups white vinegar
2 boxes (1.75 oz each) powdered pectin

First chop all the vegetables. This is the most labor intensive. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.

Mix everything together, except the pectin in a very large stockpot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.

Pour relish into hot sterilized jars. Don't go any larger than a pint. Leave 1/2 inch headspace and process in a waterbath for 15 minutes.

For a great Christmas present - or anytime present attach a tag that reads "For an easy dip, mix jar contents with 2 (8 oz each) packages of cream cheese and serve with corn chip scoopers."

Apple Peel Jelly

This apple jelly was a Blue Ribbon winner at the 2011 Tillamook County Fair.  It also won another Blue Ribbon at the 2012 Tillamook County Fair.
I wish I knew about this technique years ago! I made this and the boys love it! Who would have thought there was any use for the apple scraps after making applesauce? I surely didn't. But I got to thinking....I use the peach peelings/pits. Why couldn't I do the same with apples? I found a recipe in an internet search that supported what I thought I could do. It is to die for yummy!

Apple Peel Jelly
Place apple peels, lightly packed in a very large stockpot with 5 cups water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat and put on lid. Allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight. I did not.)

**I had LOTS of peels/scraps from applesauce making so had 2 huge stockpots. The peels do rehydrate so I did end up adding a bit more water so the weight of the peels didn't burn on the bottom of the pot.

Strain the liquid. I put the peels/water in my juicer and let the juice out into another large stockpot. Make certain you have at least 5 cups. If you find you don't have 5 cups - go ahead and fill in with apple juice. Gradually dissolve 1 box pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar all at once, stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat and pour into hot jars. Process for 10 minutes in a boiling water bath. Your yield will depend on how many cups of liquid you end up with and the size of jars you use.

Pear Honey

I've always wondered if there wasn't something to do with the pear scraps after canning. I did a search on the internet and found this recipe for Pear Honey. I did find that even after processing - the "honey" was still runny. I am thinking a box of pectin would be just fine in the making of this tasty treat.

Pear Honey
You will need about 4-8 cups of pear peelings

Cover the peelings with water and slowly cook in a covered pot until they are soft. I placed the water and peelings in my juicer until juice no longer came out and the peelings were dry.

Place the juice in a clean saucepan and heat over medium to high heat. When it boils vigorously, add the sugar at the rate of one-half as much sugar as juice. So...make sure to measure your juice! Boil it down rapidly until it achieves the consistency of honey.

Fill jars to within 1/4 inch of top, wipe any spilled jam off the top, seal with lid and ring. Process in boiling water bath for 10 minutes. The amount of jars you get depends on what size you use and how much juice you are working with.

The boys really like this. It truly does taste like honey with a hint of pear flavor.

Chinese Plum Sauce

We have a plum tree. Or maybe it's an Italian Prune tree. Either way - the fruit looks pretty plummish to me. I was able to scavenge a whole big bowlful before the wasps and birds got to them this year. I was pretty proud of myself. I found this recipe online at recipezaar.

Chinese Plum Sauce
8 cups plums, pitted, halved
1 cup onions, chopped
1 cup water
1 tsp dried ginger
4 cloves garlic, minced
3/4 cup sugar
1/2 cup rice OR cider vinegar
1 tsp ground coriander
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp cloves

In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer. Stir occasionally until plums and onions are very tender. About 30 minutes. Press through food mill or sieve and return to clean pan. Stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to a boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce. About 45 minutes. Fill and seal jars. Process in boiling water bath for 30 minutes. Makes about 4 cups.

Zucchini Salsa

I was on the prowl for a salsa that incorporated zucchini. I came across this one that is canned. All the better I say! Then I can enjoy for months down the road. Oh man is this good! Not too hot - the perfect temperature!

This recipe comes from Bergy in British Columbia, Canada. I "met" her through recipezaar.com where the recipe is posted.

Zucchini Salsa

10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

Combine above ingredients in a large bowl. Mix well, cover and refrigerate overnight.

The next day: Rinse, drain well above ingredients. Put into a large stockpot and add the following:

1 TBSP pickling salt

2 TBSP dry mustard

1 TBSP garlic powder

1 TBSP cumin

2 cups white vinegar

1 cup brown sugar

2 TBSP red pepper flakes

1 tsp nutmeg

1 tsp black pepper

5 cups chopped ripe tomatoes, peeled

2 TBSP cornstarch

12 oz tomato paste

Bring all ingredients to a boil and simmer 15 minutes. Pour into sterilized jars, add lids and rings. Process in pressure canner at 5 lb pressure for 5 minutes.

Don't forget to leave a little bit out so you can enjoy right away!

Canning Beets

Canning beets is a simple process. You pick your beets. Cut off the leaves leaving about 1 inch. Some people actually eat the leaves and like it. I am not one of those people.

Place your beets in the sink. You or another lucky soul in your house will get to scrub the dirt off each beet.

Place scrubbed beets in the next sink over.

Fill a very large pot about 2/3 full with water and bring to a boil.

When water is boiling - add enough beets to fill the pot while still being covered with water.

You can fit quite a lot in as you can see.

Put the lid on your pot - but not all the way. Otherwise beet water will spew forth creating a smelly mess. Turn a timer on for 20 minutes. You placed the beets in the boiling water so the thick outer skin will be able to slip off fairly easily.

After 20 minutes scoop out the beets and place in a bowl.

Dump the bowl contents back into a cleaned out sink. Repeat the boiling water step for all remaining beets.

Now is the time to get your lids ready. Most pressure canners will comfortably fit 9 pints at a time. So place 9 regular mouth lids in a small pan and cover with water and turn the burner onto warm. They might be there awhile.

With the freshly boiled beets - I like to use a paring knife to get the outer layer of skin off. It should come off fairly easily. If not - just peel it with your knife. Make sure to cut off the top and the bottom of the beet as well.

Cut into cubes or leave small beets whole and using a canning funnel - start filling your jars.

Fill your jar leaving 1 inch headspace. (This means from the very top of the jar.) Add 1/2 teaspoon salt and fill the jar with fresh boiling water to within 1/2 inch of the top of the jar. Put on your lids that were sitting in the small pan of water and the rings.

Before placing jars in your pressure canner make sure there is about 2 inches of water in the bottom of the canner.

Place the lid on your pressure canner. The heat will be on high. When steam starts coming out the hole in the top - time for 7 minutes. This is called venting.

Place the pressure gauge over the vent and bring the pressure up to recommended pressure for your altitude. At my altititude it is 10 lbs pressure. You will want to slowly turn down the heat as well - watching the pressure so it doesn't go lower than the recommended pressure for where you are. Process pints for 30 minutes and quarts for 35 minutes. When the time is up - turn off the heat. Leave the pressure canner alone until the dial goes back to zero. Then you may safely remove the pressure gauge and open the lid.

Using this handy canning accessory - lift the jars carefully out of the canner and place on a towel on a counter or table to cool. You will begin to hear popping sounds. This is good. This means your jars are sealing.

The day after you can anything - make sure you take the rings off your jars and wash the rings and the jars in hot soapy water. Let them airdry and return the rings to your jars. Label your jars and store. Enjoy your hard work for months to come!