Recipes from the garden

Pickled Beets

2 Cups Cider Vinegar                 1 TBSP Salt
2 Cups Sugar                             1 tsp ground all spice
2 Cups Water                             1 TBSP ground cloves
Combine the above ingredients and boil for 5 minutes.  This should be enough for 6 pint jars.

Cook beets until tender approx 30 minutes.  Drain and cool, trim ends and peel off skins.  Cut larger beets into smaller pieces.  Place the beets into hot canning jars, pour hot liquid 
over beets, put lids on jars and process for 30 minutes.   

I found a recipe for Wholewheat Blueberry Beet Muffins.  It looks like an interesting recipe to try.

Rose hip Puree

It take 4 cups of rose hips to make 2 cups of puree

Remove stalks and end, rinse the berries in water.  Put them in a pan and add just enough water to cover.  Bring to a boil and boil for 15 minutes.  Press through a sieve, whatever does not go through the sieve put back in the pan again and add a little water, enough to just cover.  This time heat but do no boil so vigorously.  Press the fruit through a sieve again.  Repeat this process one more time.  Now most of the fruit should have gone through the sieve leaving only the skins and seeds.

You can now can or freeze the puree.

More recipes for rose hips