I’d been meaning to can for a while. My hesitation wasn’t that I was intimidated by the process as much as trying to manage it along with filming a video and taking photos. Even the simplest recipe becomes complex once you add on the “food blogging” factor.
When my friends at Whole Foods Market asked for a recipe, this was the perfect time to start! I modified a recipe I got from my friend Michael and the book he lent me, the Preservation Kitchen. Funny thing, I met Michael over Instagram because of, well, food photos. Go figure.
I want to make one important note here. I fudged on filling these jars up enough so don’t do as I do in this scenario. Make sure you see the note below on proper head space.
- 3 Pounds Golden Beets
- 2 Cups Red Wine Vinegar (at least 5% acidity)
- 1 Cup Red Wines
- 1/2 Cup Water
- 1/3 Cup Honey
- 1/3 Cup Brown Sugar (packed)
- 1 Tablespoon Sea Salt
- 2 Teaspoons Black Peppercorns
- 8 Sprigs Thyme
- 4 Sprigs Rosemary
1. Canning has a lot of moving parts. But…