Oak, vanilla, rye, allspice, nutmeg, hints of maple and orange in a subtle combination that speaks little of its 100 proof......... excellent, excellent nose that delivers a highly complex cluster of aromas. Taste: A very balanced and controlled dram of bourbon essence. It offers a proper measure of oak dryness, a contrasting and delicious dose of sweet vanilla and caramel, and a zip of rye to set the whole in a wonderful whirl. Just first rate bourbon that seduces with beautiful balance.
Canning Pickled Beets. 1  1. Sanitize your canning jars. You can boil them for 10 minutes or simply run them through the dishwasher's hottest cycle. 2  2. Heat your canner. Follow the manufacturer's instructions to heat up your canner in preparation for canning beets. 3  3. Boil and peel the beets.
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil.