Pickle beets to enjoy them all year round

As we near the end of summer, it is a great time to think about preserving vegetables.

August 29, 2016 - Author: Eileen Haraminac, Michigan State University Extension

As we start to reach the end of summer, it is a great time to think about preserving the vegetables that will soon be ready for harvesting. Beets are one of those vegetables that can be eaten now or canned for later enjoyment.

Beets offer the following nutritional benefits – they are high in potassium, which helps the body maintain a healthy level of fluids, are a good source of magnesium, are high in vitamin A and are high in antioxidants.

If you would like to store beets for later, the National Center for Home Food Preservation offers this great recipe for pickled beets (to follow this recipe for pickling beets you will need a boiling water canner).

Michigan State University Extension reminds consumers that it is extremely important to follow USDA approved recipes and to not alter or change the recipe when preserving food. Don’t forget that the level of acidity in a pickled product is as important to its safety as it is to taste and texture.

Food safety tips to keep in mind:

  • Do not alter vinegar, food or water proportions in a recipe or use a vinegar with unknown acidity.
  • Use only recipes with tested proportions of ingredients.
  • There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.

Preserving your own food is a great way to provide nutritional balance in your diet throughout the year and save money by getting the most out of your fresh produce. Whether you can or freeze foods from your garden or farmers market this process offers you and your family options for a healthier diet.

Tags: food & health, food preservation, msu extension, safe food & water

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