We love canning in our house. In the summertime the mountain above us is full of wild blackberries, crab apples, and plums, and there are even a few nectarine and peach trees. As soon as the fruit is at its ripest, we reserve a whole day and can it all. At the holidays we pull them out of our storage shed to give as gifts.

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  • 1 pounds beets, washed and scrubbed
  • 3 Granny Smith apples
  • 1 medium red onion, peeled and thickly sliced
  • 1 tablespoon whole allspice berries
  • 8 cups white vinegar
  • 1 cup sugar


Preheat the oven to 375°F. Wash the beets and wrap individually in foil. Place the beets on a baking sheet and roast for 1 hour and 30 minutes, or until tender when pierced with the tip of a knife (you can poke right through the foil). Let cool.

When the beets are cool enough to handle, slip off the skins and slice the beets ¼ inch thick. Peel and core the apples and cut them into wedges the same size as the beet slices. Divide the beets, apples, onions, and allspice berries between two wide-mouth pint canning jars.

Combine the vinegar and sugar in a saucepan and bring just to a boil over medium-high heat. Stir to dissolve the sugar, then pour the hot vinegar over the contents of the jars, filling them to within 1 inch of the rim. Screw the lids securely in place and let the jars cool to room temperature. Once cooled, store the pickled beets and apples in the refrigerator for up to 1 month.