Fun with pressure canning and... mayo?

We canned beets this weekend and were so proud of ourselves for conquering the massive pressure canner borrowed from my mom. It came out to eight quarts of beets, not bad considering all the freshies we've eaten and the bunch we kept on hand. This year we grew Detroit Dark Red and Tall Tops. Our garden being limited as it is, we grew one row in the middle garden (15 ft). For two people, that was plenty!

Also, I want to talk about mayonnaise. I don't use a lot of mayo in this house, but found myself trying to plan meals around the homemade mayonnaise I made the other day. It was super simple, had taste and you use ingredients that I always have on hand: egg yolk, vinegar, salt and oil. I eat a lot of egg whites for breakfast, lunch and brunch, so it is a perfect way for using the yolks up. .I'll never buy mass produced mayo again.

Homemade Mayonnaise

3 egg yolks
1 tsp vinegar (I used rice vinegar)
1 tsp salt
1 cup canola or olive oil

Beat the egg yolks with the vinegar and salt. Add the oil a slowly, heavily whipping the mixture as you go. Adjust seasoning to taste. You could also add some powdered mustard or sugar if you'd like