A Day in the Kitchen

Join Meghan for a “virtual photo tour” of a day spent processing Pickled Beets and Beet Relish with Horseradish:

Pickled Beets

After washing and cooking the beets, Meghan cubes them by hand.

Pickled Beets

Still chopping…

Pickled Beets

Almost done!

Pickled Beets

Meghan’s Pickled Beets have 12 different spices and herbs. They are tied in cheesecloth and simmered in vinegar for 1/2 hour. The beet cubes and the spice-infused vinegar are then combined, handpacked into jars, and processed in a water bath canner for 20 minutes.

Beet Relish

Cooking the Beet Relish and warming up the canning jars and lids.

Beet Relish

Temperature checking the relish prior to filling jars (an FDA requirement to ensure a safe product.)

Beet Relish

Meghan packs each jar by hand.

Beet Relish

Removing air bubbles from each jar to ensure lids seal properly during the canning process.

Beet Relish

Lids and screw bands are on and jars are waiting to go into the water bath canner.

Beet Relish

Into the canner they go!

Beet Relish

The Beet Relish is processed in a water bath canner for 55 minutes, then removed using a special jar grabber.

Beet Relish

Jars are set aside cool. It is during this time that the lids will hermetically seal due to the vacuum that was created during the canning process.

Beet Relish

After the product returns to room temp, Meghan takes a pH test (to ensure a safe product) and keeps multiple records.

Photography by Andrew Wiese (photowiese.com).