My beets bled their colour, what did I do wrong?
I jarred some beets the other day and after I removed them from the pressure canner they had bled their colour. What did I do wrong? I prepared them as the instructions said and processed them at 11 pounds for 30 minutes as required and they lost their colour. What can I use them for or are they spoiled?
I do not know what is Beets but if I want my green color of my Spinach to be green I wash them in Baking Soda.Also I add a pinch when it is put on the fire.
I don't know anything about canning vegetables--I'll say that right from the start. I never wanted to do that--after reading all the precautions, troublesome procedures, expensive equipment (pressure cooker), and then still having to boil them for 10 minutes once the jarred veggies are opened? There would be nothing left of the nutritional value--they'll be mush. I always opted for freezing veggies--much easier, faster, safer, and retains the nutrients.
OK--rant out of the way-- I was always taught that in order to keep the beets from bleeding their color when cooking (from fresh beets, to serve at once, not for canning) to: do NOT peel them, leave on a bit of the root and and about 1/4 inch of the stem...cutting them off only after the beets are done. If you're going to peel them, they also peel easier after cooking.
I did that, it was when they were jarred and processed that they bled. They were beautiful are coloured before I put them in the pressure canner. Any thoughts?
Shawn I just canned beets last night in the pressure canner and they did the exact same thing....I am so upset...they were beautiful before I put them in the pressure canner...I do not know what to do differently. If you find out let me know please
I am still searching for the answer. No one has been able to tell me what I need to do differently. Although I have heard that you should use small rosebud beets and not remove the bottoms and tops. I used large beets and I cut them up.
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