|
| my wife loves the canned Harvard beets you can buy i looking for home made recipe that i can can in water bath way i do my own pickled beetroot but she not keen on them ty. |
Follow-Up Postings:
|
| Couple of problems with that. First beets are low acid so have to be pressure canned unless you pickle them. Second Harvard Beets need cornstarch in them to thicken and you can't can things with cornstarch or other thickeners even if you pressure can. So 2 choices: Use your pickled beets out of the jar and add the other ingredients to them at serving time to turn them into Harvard Beets, or 2) pressure can plain beets and then make Harvard Beets out of them at serving time. Since most recipes for Harvard Beets call for some sort of acid, usually vinegar but some times orange juice, pickled beets should work if you leave out the cinnamon, cloves, and onions. There are umpteen recipes out there for Harvard Beets that Google will pull up for you with many different ingredients in them but all of them will call for some sort of thickener. Dave |
|
| ty digdirt looks like i have to make them fresh or from my pickled beetroot how long will they last when made fresh in the fridge . ty again for you replay. |
|
| I think that is all going to depend on which of the many Harvard Beets recipes you use to make them. Most, as I said, contain extra acid in some form - vinegar or OJ - so they should keep in the fridge for a couple of weeks anyway. But they also contain butter so that will limit their fridge life. Still Harvard Beets are always served hot so the re-heating them over and over will lead to quality breakdown too. Dave |
|
| ty again digdirt well the wife hope will eat them before a week |
|
| I find that any sauce with a roux base, which HBs essentially are, at least the way I make them, will go mouldy within a couple of days in the fridge. So I just make the quantity needed for the meal and don't attempt to store it. Fresh beets will store for months in the bottom of the fridge but once boiled they too go mouldy quickly. You can't buy canned HB here anyway, so I always make HB from scratch. It doesn't take very long and can be done while the meat or whatever and the other veg are cooking. Although I've never tasted the commercial ones I'm pretty sure fresh would be better. If you really don't have time to make from scratch I suggest that second best would be freezing. |
|
| ty flora uk for the insight to that looks like i have to do them when needed :) |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
