Hey all! Today at 12 pm PT, I’ll be broadcasting live on Facebook with Jessica Piper, home canning expert at Ball Canning, to show you how to make Bread and Butter Pickled Beets, Sweet Pickled Radishes, and two extension recipes that put both of those pickles to use!
It’s all part of Ball’s Can-It Forward initiative this summer, and I’m proud to be an ambassador for the brand. If you’ve ever wanted to learn how to can, our online class will take you through all the steps from ingredient prep to water bath. We used the electric water bath canner and multi-cooker from Ball to process our jars — and I am totally loving it in my own kitchen — but a standard stockpot or canning pot will also work.
Watch the episode on Facebook and follow along! These are the recipes we’ll be making:
(Can I just tell you right now that the pickled beets are fantastic, and the roasted potato salad just sends those pickles over the top?!)
Don’t worry if you can’t make it at 12 pm PT today, as the episode will replay on Facebook throughout the month. Please “like” it or comment on it to let Ball know what you think and whether you’d like to see more!
Then on Sunday, August 20, at 1:20 pm PT, I’ll be doing a radio interview on the Flavors Show with Greg and Marleen. Those of you in Santa Cruz, CA, can hear it live on KSCO AM 1080, and everyone else can catch the show online.
We’ll be talking about my new book, The New Camp Cookbook, so I hope you can tune in to learn more about the recipes, the process of writing and shooting it, and all our favorite foods from the book. The episode will also be available for download after it airs.
Thank you, as always, for your support of my projects and the people who help make this blog possible!
I’m hosting a farm dinner with friends later this summer and now I’m going to use my beets to make that roasted potato and pickled beet salad. Thanks for the inspiration!
That potato and pickled beet salad is SO good! Enjoy!