Whether beetroot, beetroot or frame, all names for the root vegetable are correct. It can be pickled all year round or bought boiled and vacuum-sealed, but you can easily preserve it yourself.
How to can beetroot?
To preserve beetroot, first wash the tubers and cook them with the peel on. After cooling, peel off the skin and cut into slices. Sterilize preserving jars, pour beetroot into them and pour a decoction of vinegar, water, s alt, sugar, onions and spices over them. Cook the jars in the canner or oven and then let them cool down.
Interesting facts about beets
The low-calorie root vegetables are rich in vitamins and minerals, among other things. Its red pigments protect the body's cells and keep the liver he althy. Vitamin C, zinc and selenium strengthen the immune system, iron and B vitamins stimulate blood formation. The fiber it contains has a positive effect on digestion. The root vegetables can be prepared in a variety of ways. It tastes good boiled, fried or baked in the oven. Beetroot is also something very special as a raw vegetable, sprinkled only with pepper and s alt.
Waking beetroot
If you would like to stock up, you can boil the beets very well because they do not lose their good properties. Be sure to wear rubber or disposable gloves and a cooking apron when processing, as the red tubers stain very strongly.
- Wash the tubers and remove any soil residue.
- Remove the leaves. Do not injure the tuber as it will bleed heavily in the cooking water. The peel is not removed. Even the small roots are best left attached.
- Cook the beetroot in a closed pot with plenty of water for about an hour.
- Test the cooking with a wooden stick. The tuber must be easy to pierce.
- Once the turnip is cooked, rinse it under cold water.
- Now cut off the leaf and root base.
- Peel off the skin of the beet in strips.
- Divide the beetroot into slices or strips, small balls can also be inserted whole.
While the beetroot is cooling down a little in a closed container, sterilize your preserving jars in boiling water or in the oven at 100 degrees for ten minutes. Then prepare the stock for the red tubers.
- Peel an onion and cut it into rings.
- Boil vinegar and water (1:2 ratio), s alt, sugar and the onion rings in a pot.
- Add spices to your taste, such as horseradish, ginger, cloves or mustard seeds.
- Meanwhile, add the beets to the preserving jars.
- Fill the glasses with the hot broth. Make sure that there are a few spices in each glass. The beetroot must be completely covered with liquid.
- Cook the jars either in the canner or in the oven.
In the preserving machine, the jars are half submerged in water. Cook them for about 30 minutes at 90 degrees.
In the oven, the glasses are in the drip pan in the water. Also boil them for half an hour at around 100 degrees. After preserving, the jars rest under a cloth until they have completely cooled down.
