Beet Greens Canned in Pint Jars
Ingredients
Directions
Prepare
Wash the young beet greens carefully.
Blanch the greens in steam for 15 minutes.
Cold-dip the greens.
Pack and seal
Pack the greens tightly in sterilized pint jars.
Add 1 teaspoon of coarse sea salt to each jar.
Cover the greens with boiling water, leaving ½ inch of space at the top.
Sterilize the jars for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young beet greens
- The main vegetable; blanching softens it and drives out air before canning.
The step that matters
Sterilize the jars for 2 hours. The jars must be held long enough for heat to reach the centre of the contents and destroy microbes. Too short a time risks spoilage in stored food.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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