Week1 Challenge: Ready Set Go - Canning Chioggias

Journaling: B, E, & I picked one row of beets. B washed all the beets outside. I then scrubbed them clean. Once ready we sorted them into piles of large, medium & small. Then put them in the instant pot starting with the large ones for 13 minutes. Then the medium batch at 10 minutes & last we did the small at 8 minutes. Cooled them enough to take the skins off, diced into cubes, load the hot jars, cover with boiling water leaving 1” headspace and then putting the lids on. E helped load the jars into the pressure canner, then followed the canner instructions for beets. Chioggia Beets do not hold their color when heated thoroughly but they are still very tasty. We started with 24lbs of beets and ended with 11 quarts.

Credits->All About Me - Retired (Mommyish, Lynne-Marie, Lynn Grieveson, NBK-Designs, Little Butterfly Wings, Rachel Jefferies) | Rooted Collection (used Rachel Etrog's part) | Planted Collection (used Designs by Anita's card but changed out dreams for chioggia beets)