[Sca-cooks] Period or no?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Lisa:
>The way I remember assisting my mother in making pickled beets (actually
>very sweet) was boiling them and slipping the skins off of the beets, once
>the cool enough to handle, you cut them up either into slices or quarters,
>place them in glass jars and pour what she called a "standard" pickling
>combination over them... this combination consisted of apple cider vinegar
>and pickling spices and heated to a boil.

And that makes perfect sense. I was just trying to figure out why 
canned, non-pickled beets would be tart, and giving that a little 
thought.

Adamantius

>
>Lady Elizabeta of Rundel
>
>----- Original Message -----
>From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Friday, September 24, 2004 10:21 AM
>Subject: Re: [Sca-cooks] Period or no?
>
>
>>  Also sprach Sandra Kisner:
>>  >I must admit, the roasted bit I added at the end.  It doesn't really
>>  >make much sense, does it?  But I don't often buy canned beets, so I
>>  >don't know if they're all pickled, or if some are and some aren't.
>>
>>  My experience with pickled beets is that most or all of them are sold
>>  in glass jars (they'd dissolve cans/tins), but there's probably a
>>  small amount of acid (maybe citric or ascorbic) added to canned beets
>>  to seal the bright red color, and which is added to quite an
>>  astonishing amount of canned foods -- perhaps to help fight botulism.
>>  Fresh roasted beets don't really have the kind of residual tartness
>>  Master Drakey describes, at least not on their own.
>
>
>
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