And the Winner is Beets
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 39.2574 |
| Energy (kCal) | 1444.1971 |
| Carbohydrates (g) | 273.7764 |
| Total fats (g) | 13.9828 |
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Cuisine
North American >> Canadian >> Canadian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed. | 2. In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes). | 3. Drain, reserving 1 cup of the cooking liquid. | 4. Refresh beets under cold water, slip off skins& snip off any root end remains. | 5. Slice beets& set aside. | 6. Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt. | 7. Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan. | 8. Heat almost to boiling, stirring often until sugar is dissolved. | 9. Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour. | 10. Remove spice bag. | 11. Pack beets into sterilized canning jars to within 3/4 inch of rim. | 12. Pour in boiling pickling liquid, leaving 1/2 inch of headspace. | 13. Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space. | 14. Seal with prepared lids& transfer to a boiling water bath. | 15. Pour in enough hot water to come 2 inches above the jars. | 16. Cover, bring to a boil& boil for 30 minutes. | 17. Transfer to a rack to cool. | 18. Check seals, wipe jars, label& store in a cool, dry place. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| beet | 6 1/2 | even-sized | 380.12 | 84.5104 | 14.2324 | 1.5028 | |
| sugar | 2 1/2 | cups | granulated | 799.5 | 150.02 | 25.025 | 12.48 |
| white vinegar | 2 1/2 | cups | 107.1 | 0.23800000000000002 | 0.0 | 0.0 | |
| water | 1 1/2 | cups | 0.0 | 0.0 | 0.0 | 0.0 | |
| broth | 1 | cup | reserved | 11.75 | 3.008 | 0.0 | 0.0 |
| salt | 1 | teaspoon | - | - | - | - | |
| 4 | teaspoons | mixed | - | - | - | - | |
| chilies | 1 1/2 | 1/2 | crushed | 145.7271 | 36.0 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.