Root vegetables are in season during this time of the year. For those of you who are considering canning and pickling them, you’re in for a pleasant surprise!
Yield: About 8 pints
Variation: Pickled whole baby beets. Follow the above directions but use beets that are 1 to 1½ inches in diameter. Pack whole; do not slice. Onions may be omitted.
Select small carrots, preferably 1 to 1 ¼ inch in diameter. Large carrots are often fibrous. An average of 17½ pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts, an average of 2½ pounds per quart.
Wash, peel, and rewash carrots; slice or dice.
Clemson Home & Garden Information Center has more information about preserving root vegetables including beets, carrots, onions, and potatoes in the Preserving Root Vegetable’s fact sheet.
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