|Amish Cook 09-25|
By: Lovina Eicher
I decided to write this column while my red beets are cooking. I cook them long enough so that the skin peels off easily. I want to make pickled red beets to put in cans. We will serve those for lunch when we have church services next spring. I also have several more buckets of tomatoes ready to put into juice. With these tomatoes I’ll have well over 100 quarts of juice canned already along with 80 pints of salsa so far. I’ll keep putting tomatoes into jars until it frosts which I am expecting early this year.
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