Canning Red Beets today.

My husband and I started our garden on Mother's Day this year. He noticed that the beets were ready to be picked two nights ago. Beets are a good source of Vitamin's A and C, as well as calcium and iron. They are also good for fiber. The beets have been prepared by cutting off the roots and stems and cooking for about half an hour to remove the skins. I now must cut up the beets into small pieces for easier canning and future eating! Next, I will add a half teaspon of salt and enough hot water to cover the vegetables. Then, I will put on the lids and rings and process them in my canner. They will be stored in a cool place for up to a year from today. It is such a joy to provide home grown food for my family, even though it means more work than just purchasing them from a store!