Friday, July 6, 2012

Pickled Beets-Canning

As my sons walked through the door for dinner last Sunday I heard "we come bearing gifts" and turned around to see a bag of beets from their garden! How fun-thanks guys! I was trully impressed that they could grow the beets, that's something I've never had luck with. So after dinner I canned some pickled beets.
I ended up with 3 pints, one for the boys, one for Ma and if I can show some restraint... 
I'll save one for Thanksgiving dinner. We'll see how that plays out:@)
This recipe is 100% Ball Blue Book:

Pickled Beets
3 quarts beets (about 24 small)
2 C sugar
2 sticks cinnamon
1 Tblsp whole allspice
1 1/2 tsp salt
3 1/2 cups vinegar-I used cider vinegar
1 1/2 C water
  1. Wash beets, cook beets, peel and dice beets.
  2. Combine everything except beets in large sauce pot.
  3. Bring to boil, reduce heat and simmer for 15 minutes.
  4. Remove cinnamon sticks-I wrapped cinnamon and allspice in cheesecloth and removed both.
  5. Pack beets into hot jars leaving 1/4" headspace.
  6. Ladle hot liquid over beets leaving 1/4" headspace.
  7. Remove air bubbles and add lids and bands.
  8. Process for 30 minutes in hot water bath.
  9. Yield: Approx 6 pints or 3 quarts.
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