assignmentPREPARATION
Wash and scrub thoroughly leaving ½ inch of tops, Remove all leaves.
Cook beets, covered in boiling water large pot for 1 hour or longer until tender.
While beets are cooking, mix together in a large saucepan:
Drain the pot, rinse potatoes and refill pot with fresh cool water.
Bring to a boil over medium high heat. Boil for 2 minutes if cubed, 5-10 min. if whole to heat, but not soften the potatoes.
Drain the pot again.(This water is good for baking bread as it keeps moisture in the bread.)
Add fresh, boiling water to cover the potatoes leaving ½" -1" headspace. **DO NOT OVERPACK JARS**
Remove air bubbles.
Add ½ tsp. canning salt to pint jars, 1 tsp. canning salt to quart jars.
Allow them to cool on a folded towel or wooden board and listen for PING of each successfully sealed jar.
1 Heat, drain, add a little heavy cream or sour cream, heat just until thickened and serve. Garnish with a little snipped chives or parsley.
3. Heat, drain, mash, adding back some of the drained liquid and some powdered milk and butter.
Place all ingredients except eggs, garlic and dill in a saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes. Cool slightly.
Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best.)
Add extra dill or a few slices of jalapeño for a little bit of zip.
Prepare the vegetables. Heat the oil over medium heat in a large skillet. Add the garlic and cook stirring frequently until beginning to brown, about 3 minutes.
Add the carrots, peppers and onion and continue cooking and stirring until the onion is translucent, about 5 minutes. Stir in the vinegar, bay leaves, herbs, salt and 1 ½ C water. Bring to a simmer. Partially cover and cook until the carrots are just tender, about 10 minutes.
Cool. Transfer to a stainless steel pan. Cover and refrigerate for 1 day. Make sure there is enough juice to completely cover the peppers. If not, mix what you need using ½ vinegar, ½ water and season with a bit of salt.