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Thu, Oct 16, 14 at 20:22
| I'm canning some pickled beets. I left the tops on like I was supposed to but they still bled out I guess. They taste fine but I guess they are not as nutritious. Is it because they are late in being dug up? The very first ones that I did were perfect...earlier in the summer. I thought that I cooked them too long but they are cooking about 45min to 1 hr. Any ideas? |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Fri, Oct 17, 14 at 17:34
| How long of a stem did you leave? I've had them 'bleed out' if I cut the stems too short. |
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| Agree that you need to leave more stem but I also find that late harvest ones tend to bleed out more. The texture has turned more fibrous so it doesn't hold the color. Dave |
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