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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 30 |
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I know there are a select few who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things. Ingredients:
1 gallon beet |
1/2 cup salt |
1 cup vinegar |
2 cups water |
2 1/2 cups sugar |
1 teaspoon clove |
1 cup vinegar |
2 cups water |
2 -3 cups sugar (your taste) |
1 teaspoon clove |
Directions:
1. Cook beets in water with salt until done.
2. Peel and quarter beets.
3. Have glass jars HOT.
4. Drop HOT beets into jars.
5. Cover with HOT broth.
6. Put HOT lids on to seal.
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