Saturday, April 23, 2016

Canning beets 1.wmv

Canning beets step 1

Here is the recipe on how I can the beets.

Basic Pickled Beets

7 Lb. Beets with their rootlets and 2 inches of tops

2 cinnamon sticks, broken

1 tablesoon allspice berries

1 tablespoon whole cloves

1 cup sugar

1 cup brown sugar

2 teaspoons pickling salt

4 cups cidar vinegar

2 cups water

1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender.

2. Drain the beets, and cover them with cold water. When they are cool, trim them, and slip their off their skins. If they are large, halve or quarter them-or, if you like, slice all the beets into 1/4" thick rounds.

3. Tie the spices in a spice bag or scrap cheesecloth. Combine the sugars, salt, vinegar, and water in a nonreactive pot, and add the spice bag. bring the contents to a boil, sturring to dissolve the sugar. Reduse the hear, and simmer the liquid, uncovered for 10 minutes.

4. While the liquid simmers, pack the beets into pint or quard mason jars. If you've sliced the beets, pack the slices loosely. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 30 minutes in a boiling-water bath.

6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets.

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