Working at the Extension service farm we get to "Harvest" some of our labors, this week it was Beets, Red Onions and Carrots. Quite a lot actually, what to do with all the beets???
We made Borscht and canned 14 quarts.
Recipe: 12 Beets, peeled, shredded in Quisinart
3 Onions shredded then sauteed in butter in soup pot
6 Carrots shredded
Salt, pepper, balsamic vinegar, basil
Heat thoroughly to just boil, process at 12psi for 90 min.
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