This recipe is for anyone who doesn't want to can up a bunch of beet but still wants to have some Makes 1 × 500 mL jar Ingredients 2-3 medium beets, cooked, peeled & sliced 105 mL white vinegar 40 mL water 40 mL sugar 1½ tsp pickling salt 1–2 tsp pickling spice Directions: Bring vinegar, water, sugar, salt and spices to a boil. Simmer 5 minutes. Pack beets into a jar and cover with hot brine. Cool, refrigerate and enjoy after 24 hours. Best after 2–3 days. Keep refrigerated. Not shelf stable.

I love making this soup with my canned/jared carrots and pumpkins, I also do canned caramelized onions and will be sharing that recipe during our 30 day challenge Creamy Carrot & Pumpkin Soup with Roasted Garlic & Caramelized Onions **Ingredients** 1 × 500 mL jar home-canned carrots, drained 1 × 500 mL jar home-canned pumpkin, drained 1 large onion, thinly sliced or 1 can of caramelized onions 1 head roasted garlic 2 tbsp butter 500 mL home-canned bone broth 125–250 mL cream 1 tsp dried basil ½ tsp thyme Pinch of nutmeg Salt and pepper to taste **Directions** Melt the butter in a pot over medium-low heat. Add the sliced onion and cook slowly for 30 minutes, until soft, golden and caramelized. Squeeze in the roasted garlic, then add the home-canned carrots, pumpkin and bone broth. Stir in the basil, thyme and nutmeg. Simmer for about 10 minutes, then blend until silky smooth. Stir in the cream and season with salt and pepper. Add a splash more bone broth if you'd like a thinner soup. Three jars off the pantry shelf and supper is on the table. I find this soup is even better the next day. Let me know if you give this recipe a try and share pictures please🥰

So we're starting off our 30 day canning challenge with our top pick on the poll I posted a few days ago, Pickled Beets. Watch the video for instructions and the recipe. This recipe will be WB

Let me know what you guys want to see canned first. *WB =Water Bath, PC = Pressure Canning, RC = Rebel Canning