How To Can Pickled Spiced Beets -- Family Recipe

My dad and Mike's mom use the same recipe for canning pickled red beets. These are my favorite! So full of flavor, and easily converted to harvard beets. To see more detail about canning, check out my Chili Sauce and Rhubarb Sauce videos.

MEAL SIZE---

2 lb beets

1 C sugar
3 C juice
1 C vinegar
4-5 allspice berries
1/2 tsp salt
pepper to taste

Follow prep cooking instructions below.

PECK OF BEETS-- Roughly 12 lb.

BRINE:

- 10 cups beet juice
- 3 cups white vinegar
- 4 1/2 cups sugar
- 1 teaspoon salt
- 1 tsp pepper
16-18 allspice berries

BEETS:

- 12 pounds dark red beets (or any variety you enjoy), topped and cleaned
CANNING SUPPLIES:

- 12 sterilized pint-size canning jars
- lids and rings

Start by washing your beets. If you are using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.

Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.

At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.

Using sterilized jars, fill with sliced beets. Leave about a half inch of head space in the jar.

Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle). I follow Ball's.

Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.

Soon you will be hearing the music to a canners ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!

These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.

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Видео How To Can Pickled Spiced Beets -- Family Recipe канала Helga's Pennsylvania Cooking