Pickled beets

Yesterday I made canned pickled beets. This is the first time I have ever canned and I am paranoid about botulism! Should I worry about this? I boiled the jars for 10 minutes prior to canning. Cooked the beets. Stuffed the jars with beets, onions, and spices and poured the vinegar mixture over top (3/4 cup water to 1/4 cup red wine vinegar 6% to 1/4 cup white vinegar 5% ) Then sealed the lids and reboiled jars for 10 minutes. The jars all sealed. How does that sound? And also if I store the jars in the fridge is there less a chance of getting botulism?

Esther Mackinnon
Vancouver, BC Canada

This does not match any of the tested recipes for pickled beets that I have. Most of mine have at least half water/half vinegar…some more vinegar than that. And all of them recommend 30 minutes processing time in a boiling water bath canner. You can store a few jars in the fridge and they will be safe to eat if eaten relatively soon. Don’t store a bunch, however, keeping them for months and months. That could get dicey. Next time, use a tested recipe and enjoy your safe pickled beets — Jackie

Canning blue cheese

I have been canning for about 35 years but have never tried canning cheese. I have purchased your two cookbooks and love them, however I was wondering if it is possible to can blue cheese? I have been given a large amount by a friend and was wondering if this is possible?

Martha Hubler
Ashland, Pennsylvania

I have never tried canning blue cheese, but I doubt that it would can up as nicely as we’d like, due to much of its character being from the streaks of blue mold running through the cheese; these would all melt together when canned. Freezing in small containers will probably give you much better results. — Jackie

Canning horseradish

I have quite a large area of horseradish plants which have not been harvested in at least 8 years, can these roots be canned? I remember Mom grating them and adding vinegar but I would like to store them long term.

Alecia Lee
Washington Court House, Ohio

Yes, you can home can your horseradish so you can enjoy it year around. Grate up your clean, peeled horseradish with a fine blade or the fine holes on your hand-held grater. Measure half as much vinegar as horseradish. Place in large bowl and mix well. Pack into half-pint jars, leaving 1/4 inch of headspace. Process in a boiling water bath canner for 15 minutes. — Jackie