SC - Another Chard Name

[Nanna Rögnvaldardóttir]

In a message dated 10/19/99 9:20:37 AM Eastern Daylight Time, 
varmstro at zipcon.net writes:

<<  In modern times I
 would suggest the fridge or canning in a sterilized container. >>

This is an excellent example of a "cannable" recipe. Start with fresh beets, 
boil in water until the skin begins to peel back a little. You can test this 
by  taking one out (use a hotmit ) and just rub the beet with your thumb, if 
it's ready the skin will just give way. Cut off the hard stem bump and if 
small enough just set it aside if the beets are larger than 2" I suggest 
quatering them or slicing even (up to cook, but be careful not to overdo the 
step with the liquid and spices, you may have beet mush if the pieces are too 
small). Make your liquid ingredient, add beets to it bring to a boil. Spoon 
beets into sterilized jars, pour juice over and seal. The seals will pop down 
to show the escape of air and the seal being complete, often this is a loud 
pop and has been known to scare people who weren't expecting it, sometimes 
you don't even notice. Always use sterilized lids and new seals. They will 
most likely keep 2 years. If any colour changes occur, any mold, if the seal 
pops or is not flat  discard the contents in the garbage, do not throw into 
the toilet or down the sink. I have chosen to toss the whole jar as a 
precaution. I was taught by my grandmother to dig up a section of your back 
yard to dispose of "bad" can's but feel this may jeopardize animals or ground 
water.   

Hauviette
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