A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.



Saturday, September 24, 2011

The Most Beautiful Beets

While harvesting beets at my farm job this week, my farmer cut one in half to show me what we were harvesting--di Chioggia beets!
What a beautiful presentation they make!
Well.... I thought I was done canning beets; but I couldn't resist--canned 10 pints.  Their color does fade with pressure canning, but they still have pretty circles of color.  Freezing would be a better way to go with these; that is, to preserve the color--live and learn!
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