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    Home » Everything Amish » Plain Culture

    The Amish Cook: Amish Church Red Beets

    Published: Nov 2, 2015 · Updated: Nov 2, 2015 by Kevin Williams | 2 Comments

    Amish Church Red Beets

    Amish Church Red Beets

    THE AMISH COOK

    BY GLORIA YODER

    Fall is here along with its beautifully colored leaves, the aroma of fields being harvested and cool, rainy days.  Daniel wants to set up our coal stove this week to keep all of us nice and warm as the temperatures continue to drop.

    A special thanks to Barbara from Mansfield, Ohio who sent a note concerning red beets. I always enjoy letters from readers. I couldn’t help but smile at your statement of being a beet freak.  You certainly are not the only one. I love them and so does my family.  Beets are definitely a thrifty and nutritious food. It was especially interesting to read that you’ve been eating beet sandwiches for 60 years.  In response to your question about whether that is something we eat:

    Many Amish churches serve cold ham and cheese sandwiches with peanut butter spread for the meal after church. Along with that many of them serve home-canned pickles and or red beets.  I was intrigued by your suggestion of eating red beets on a sandwich with lettuce, onion and mayo.  I’m eager to give that a try one of these days.

    Hearing of your beet sandwiches reminded me of years ago when I was probably four or five years old. We were visiting another church where they served beets with their sandwiches. Obviously we didn’t have them as frequently in our church. I was especially fascinated how I could poke my fork into them to eat them.

    Writing of what I did as a little girl after church reminds me of how I used to play with the other children after the services.  We pretended to have our own little church.  The long backless benches along with the little black German songbooks gave us the feel of being real grownups. One of the boys usually volunteered to stand up front and be our preacher.

    Several years go one evening I overheard my 8 year old cousin preach at their “church.”  Some of us cousins had been at Grandpa’s for the evening.  My ears perked when I heard him preaching about God’s love.

    “God’s love is like water in a pond,” he was saying “And it’s up to  us to immerse ourselves into that love. We need to be like a weight sinking down into the water rather than like a bobber floating around on top.”

    I was amazed and inspired over his insights.

    Now I have a daughter (Julia, age 4) who loves when I play church with her. This morning she invited me to help her play. I walked beside her carrying her diaper bag as she pushed a cart with her dolls down the hallway on our way to church. We settled onto the couch and sang several songs including her favorite: “Little Children Praise the Lord.”  Austin, age 1, was delighted to be involved as he sat on my lap happily clapping as we sang. Soon he scampered off my lap as he made his way to the front.

    “Austin is preaching,” Julia whispered. Julia pretended to take notes at his sermon with her pen and little planner she had brought along.

    Soon Austin had spotted Julia’s dolls that had supposedly been taking naps. As he reached for one of them Julia desperately exclaimed: “He’s waking up my baby and it’s a real baby!”

    After retrieving Julia’s precious doll and giving Austin another one I took my seat beside Julia once more.

    “I’m the sweetest mother in the world,” she told me happily (referring to herself). I smiled.  Yes certainly I am blessed with this “little mother” as my daughter.
    Here’s an old-fashioned beet recipe you may enjoy

     

    The Amish Cook: Amish Church Red Beets
     
    Print
    Prep time
    30 mins
    Cook time
    10 mins
    Total time
    40 mins
     
    Serves: 1 jar
    Ingredients
    • 2 cups brown sugar
    • 2 cups beet water (water that was used to cook the beets)
    • 2 cups vinegar
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon cloves
    • 1 teaspoon Allspice
    Instructions
    1. Wash beets, cook in water until tender.
    2. Remove skins (they will easily slip off).
    3. Cut beets into bite-sized pieces.
    4. Pack into jars.
    5. Combine syrup ingredients and pour over the beets filling up to the neck.
    6. After putting on lids. Hot water bath for 10 minutes.
    7. (Editor’s Note: canning is a part of Amish culinary culture and the recipe is included as insight into that culture.
    8. For proper canning techniques, please contact your local extension agent or consult the USDA.gov website).
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    « Amish in the News: Stopping a Thief, More Hutterite Turkeys, Horse Dung Updates, Praline Pumpkin Torte and More
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Bonnie Buckley

      May 25, 2017 at 1:13 pm

      Hi Kevin! I live in Bloomfield,Iowa And I love to cook can and learn lol.I am new to canning ,But I make great Salsa .Do you know if it possible to can jars of beets that are not pickled My dad always just cooked them natural kind of sweet,I just cannot eat a lot of Acid because I have a medical issue. I love your style of writing I feel I know you,GREAT MINDS THINK ALIKE lol I org.Come from Boston ma. I am older then dirt But my parents both cooked a lot like the Amish.They were sure not like the Amish as people non the less they were able to stretch the little food we had into good tasting food .Big fat hugs to you and your little ones! Bonnie Buckley

      Reply
      • Kevin

        June 04, 2017 at 4:54 pm

        Bonnie, thank you so much for the kind words and I'm sorry I'm so far behind on approving comments! Yes, you can can beets without pickling, but most Amish don't...but, yes, you can do it. Welcome to Amish365 and I hope you stick around. I'd love to make it to Bloomfield one day!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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