Freezing beets
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1¼ | pounds | To 1-1/2 lb without tops Makes 1 pint |
Directions
BEETS
1. Choose young, tender, evenly colored beets no more than 3 inches in diameter.
2. Remove tops, leaving ½ inch of stem. Wash.
3. Cook in boiling water to cover, 25 to 30 minutes for small beets; 45 to 50 minutes for medium.
4. Cool and slip off skins. Leave whole or slice, cube, or dice.
5. Pack into containers. Seal, label, and freeze.
6. Cook frozen beets just until heated through.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95
Related recipes
- Banana freeze
- Beet cake
- Beet salad
- Beet soup
- Cranberry freeze
- Freezing asparagus
- Freezing beans
- Freezing carrots
- Freezing cheeses
- Freezing eggplant
- Freezing greens
- Freezing horseradish
- Freezing lentils
- Freezing mushrooms
- Freezing peanuts
- Freezing rhubarb
- Freezing tip
- Freezing vegetable purees
- Lemon freeze
- Pineapple freeze