What happened to my beets?
As I was putting my garden to bed I discovered a great many beets I'd missed. They were perfect, so I spent last evening canning them. But, they are bleached.
This is my second harvest this season and the first bleached too. I thought, however, that was because I didn't process them till the next day.
I brought these straight in from the garden and cooked them, some in the pressure cooker, some in the oven. After slipping the skins, I noticed as I sliced them that they were whitish, with some of the concentric circles red. What did I do wrong?
I'm not sure what variety I planted, (can't find my notes.)
Also, they siphoned a bit, which I've never had happen before. They're in quart jars and a couple of them have exposed beet above the juice. The seals are strong.
Does anyone have an explanation?