Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 5 of 12 · from the scan, no model involved
Pickled beets
2 gallons beets, freshly dug and- • trimmed
5 cups white vinegar, 5 percent acidity
5 cups water
2 pounds brown sugar
2 tablespoons salt
Prepare home canning jars and lids according to manufacturer’s instructions.
Dig beets the same day they are, • , to be processed. Wash beets thor-- • oughly, being careful not to scratch, the skins. Cut off leaves and tops of . ■ stems, leaving one inch of the stem. Do not cut off “tails.” Sort beets according to size and keep them • sorted throughout the entire canning process.
Bring a large pot of water to a rolling boil; add beets, one size group at a time. Boil until the skins will come off easily. Put beets in cold water, then remove skins, tops, and “tails.” Trim beets if necessary.-. There is no need to cool beets com-, . • pletely. Do not soak beets. Pack beets into hot jars, leaving 1/4-inch. . • headspace. Cut beets, if necessary,' to have all beets in a jar the same size.
In another large pot, combine vinegar, water, brown sugar, and salt; bring to a boil. Pour hot liquid over beets, leaving 1/4-inch headspace. Make sure all beets are covered by liquid. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process pints 30 minutes in a boiling water bath canner.
Yield: about 15 pints.
74.3%