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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My bosses wife gave me this recipe that used to belong to her mother. They are wonderful and easy to make. For my first canning experience she had fresh beets and leftover liquid so she sent me home with them, the recipe, her canner and jarss. I have been canning ever since. (Regarding Pressure canners: I dont have a pressure canner however I checked one of my canning guides and it stated to process pints of pickled beets at 10 lbs for 10 minutes. Thats sounds correct as most things I have seen says a pressure canner cuts the processing time in half compared to a hot water bath.) Ingredients:
6 quarts of fresh beets |
1 teaspoon whole cloves |
1 teaspoon allspice |
2 cinnamon sticks |
2 cups sugar |
2 cups cider vinegar (white will do) |
2 cups water |
Directions:
1. Wash beets, put in pot of water to cover and boil for about 20 minutes.
2. Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.
3. Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks.
4. Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
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