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.
You can find recommendations for the quantity of vegetables to start with for different kinds of recipes here. To blanch: Bring 16 cups of water per pound of prepped vegetables to a boil in a large pot. Add the vegetables, cover, return to a boil and cook for 2 minutes (cook beets for 5 minutes). Transfer the vegetables to a large bowl of ice water to cool; drain. Divide the vegetables among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.