re: Canned Beets

When I was a kid my mom use to dump the beets in a bowl, drain the juice into a pot, add some thin sliced onion, salt, pepper and a bit of vinegar and let that come to a boil so the onions soaked up the color and vinegar flavor.

Then add the cooled off juice back to the beets and refrigerate till time to eat.

Now, I grow my own beets and will take the whole with the skin on and bake them from time to time, steam some and usually pickle quite a few quarts with onion, garlic, mustard seed and a vinegar brine.

So much better than store bought canned beets.