With an early start yesterday, I sorted out the smaller beets, put them in two large kettles to cook...While they cooked I sliced cucumbers that had been in a salt/vinegar brine for 6 weeks, added sugar to some of the brine, heated to a boil, poured it over pints of sliced cukes and processed...A total of 20 pints of crisp sweet pickles...By the time I finished those, the beets were cooked and cool enough to slip the skins...In no time at all I had them sliced into pint jars, covered with a sweet syrup, flavored with cinnamon, allspice and cloves and processed...13 pints of beet pickles to brighten up our winter meals...This morning I gave all jars a final wipe with a hot, soapy cloth, labeled and dated each jar.
Herb had carried all the empty jars upstairs for me and now has all of the full jars carried downstairs to the cellar...Yesterday while I was canning, he was cutting down more dead plants in the flower beds, so everything is getting ready for winter.
With the forecast for colder nights, we carried the house plants inside for the winter, they love being on the front porch all summer...Geraniums are still blooming but will freeze soon, normally we bring them in to overwinter upstairs, but that is a real pain, so have decided to just buy new ones next spring...Hugs To All...OWAV:
Coleus to brighten the living room
Nice loaf
Pickled beets.
Sweet pickle chips.
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