Yes…Pickled Beets.

Pretty as a stained glass window on your shelves. This cinnamon, sweet red bit of deliciousness converts many folks who think they don’t like beets. It is great right out of the jar or on salads, deli trays, and sandwiches….and of course is a great dash of color on a plate set to impress. 

Take home a jar of beets, a new culinary skill, recipe, and great memories….Not to mention canning/pickling tips from a professional!

Chef Valerie Hanson has been canning for over 35 years and is certified by the USDA via Michigan State University’s “Better Process Control School” in both Acidified and Low Acid Food Processing.