Plunge them quickly into cold water and draw them out
again. Then scrape off the skins and remove the roots and stems. The
roots and stems are left on during the blanching and cold-dipping to
prevent them from bleeding, or losing color. When thus prepared, pack
the beets into jars, add 1 teaspoonful of salt to each jarful, and fill
the jars with boiling water. Then adjust the jar tops and proceed to
sterilize and cook the jars of beets according to the directions for any
preferred method. In the water bath, cook them for 1-1/2 hours; in the
pressure cooker, cook them for 1 hour at a pressure of 5 pounds or for
40 minutes at a pressure of 10 pounds.
67. CARROTS, PARSNIPS, AND TURNIPS.--Young parsnips and turnips are
canned in exactly the same way as young carrots. Therefore, directions
for the canning of carrots will suffice for all three of these
vegetables. Prepare the carrots for canning by cutting off the tops and
the roots and scrubbing them well. Blanch them for 10 to 15 minutes in
boiling water, so that the skins may be easily removed, and cold-dip
them. Then remove the skins by scraping, pack the carrots into the jars,
add 1 teaspoonful of salt to each jarful, and fill the jars with boiling
water.
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