- 3 lbs of beets
(16-20) - Cut leaves off about one inch above the top, do not cut
- bottom (this will help retain the juice), wash, and boil 30-40 minutes, until fork
- tender. Fill sink
with very cold water. Drop beets into water for a few
- to cool, rub skin off and remove top and
bottom. Cut into 1/4 inch rounds.
In as saucepan,
mix following and add spice pack. Simmer 15 minutes.
- Hot Pack-
- COLD JARS MAY SHATTER WHEN ADDING HOT
LIQUIDS, AS WILL
- HOT JARS ON GRANITE, HEAT JARS TO USE AND USE A WOOD
- CUTTING BOARD FOR HOT JARS.
- Add warm water to canner so at least one inch
covers jars. Add Jars and lids,
- then turn to high and boil. Remove jars to wood cutting board.
Fill with sliced
- beets to one inch of top - do
not overfill. Cover with liquid to half way from
- top to end of
ring stop, better to be nearer the ring stop than top, about
- 1/2 inch down from rim. Run a spatula
around the inside wall to remove bubbles.
- Clean rim well or may not seal.
Place lid on and ring, lightly tighten. Over
- tightening can break the seal Place back in canner and boil 15 minutes.
- Remove to board, let cool - makes 6 pints.
- DO NOT TIGHTEN RINGS, MAY BREAK SEAL.
- As cooling, they should pop and seal, check the
next day to see that the center
- is pulled in, if not, repeat Hot Pack or
refrigerate and use within 2 weeks.
- Tighten rings that are loose and store in cool dark place.
- ** Some people use the liquid after eating
pickled beets for pickled eggs,
- just add fresh vinegar to left over liquid and
add steamed or hard boiled eggs.