{"id":1694,"date":"2011-09-25T03:00:10","date_gmt":"2011-09-25T07:00:10","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1694"},"modified":"2011-09-25T03:00:10","modified_gmt":"2011-09-25T07:00:10","slug":"q-and-a-pickled-beets-canning-blue-cheese-and-canning-horseradish","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/09\/25\/q-and-a-pickled-beets-canning-blue-cheese-and-canning-horseradish\/","title":{"rendered":"Q and A: Pickled beets, Canning blue cheese, and Canning horseradish"},"content":{"rendered":"

Pickled beets<\/strong><\/p>\n

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?<\/em><\/p>\n

Esther Mackinnon<\/em>
\nVancouver, BC Canada<\/em><\/p>\n

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<\/p>\n

Canning blue cheese<\/strong><\/p>\n

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?<\/em><\/p>\n

Martha Hubler<\/em>
\nAshland, Pennsylvania<\/em><\/p>\n

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<\/p>\n

Canning horseradish<\/strong><\/p>\n

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.<\/em><\/p>\n

Alecia Lee<\/em>
\nWashington Court House, Ohio<\/em><\/p>\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1694"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1694"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1694\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}