Pickled Beets                                                   Polly Birt

    

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 minutes
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.
1
Qt
Heinz Apple Cider Vinegar
1
Pint
Water
6
Cups
Sugar
1
tsp
Pickling Salt
2
TBL
Pickling Spice in tied Cheese Cloth
   
Hot Pack-   
IMPORTANT
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 1/4 to
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.