My little tiny small garden is producing a small harvest. So far I have picked 3 huge cabbages, cucumbers to eat fresh, an abundance of zuchinni, of course, romaine lettuce, only 1 red tomatoe so far (lots of green ones show promise!), and a small harvest of red beets.
I like to raise red beets maybe every two-three years, because the only time we eat them is with hamburger pie, also known as Shepherd's Pie. So hopefully one season's canned red beets will last at least two years.
Red beets are really easy to preserve. After plucking from the garden, cut off the tops within 1" of the beet, hose down outside before taking to the kitchen, cook in boiling water till the peelings slip off, probably a good half hour, remove and submerge in cold water, slip off the peelings, cut off the tops and tails, quarter, and reheat thoroughly in water/vinegar/sugar/pickling spice as follows:
About 10 cups more or less quartered diced red beets
2 1/2 cups vinegar
2 1/2 cups water
3 cups sugar
2 Tble pickling spice tied in cheesecloth 
When tender and hot (30-30 mintues) pack into jars and seal! Enjoy.
HAMBURGER PIE
1 lb hamburger browned with onion
Salt & pepper to taste
1 can french cut green beans, drained
1 can tomato soup
Mix all together, heat through. Put into serving bowl. Top with layer of mashed potatoes. Sprinkle shredded cheese over all. Heat in oven till cheese is melted.
Now I like to take my red beets and mash them right into my individual serving of hamburger pie!
An eating event to savor. And a family favorite!
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