How to Can Pickled Beets
Canning beets is pretty simple to do. This is a recipe from my husband's mom's cookbook, making them a spiced pickled beet. Enjoy!
Servings: 5 pints
Equipment
Ingredients
- 10 cups beets (approximately)
- 2 cups water
- 2 cups vinegar
- 2 1/2 cups sugar
- 2 cups reserved water from boiling beets
- 1 stick cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole all spice
Instructions
- Wash the beets until no dirt remains.
- Cut ends of beats off and place into a Dutch oven pot.
- If the beets are large, cut in half.
- Fill with water until water covers beets.
- Cook on the stove until the skins start to come off, about 20-25 minutes on medium heat.
- While beets are cooking, add the 2 cups water, vinegar, sugar together.
- In a cheese cloth bag, add the cinnamon stick, cloves and all spice and place into water.
- Boil the water until it is a rolling boil, then remove from the heat.
- Remove the cheese cloth with the spices.
- When the beets are done, reserve 2 cups of the water they were boiled in and place into pot with water/vinegar mix.
- Peel the beets and place into sterile jars (we used pints).
- Fill the jar with water mix, leaving 1/2 inch headspace.
- Hand tighten the jars with seals and bands.
- Place the jars into warm water bath canner (same temp as the jars).
- Water bath the jars for 30 minutes for pints or quarts.
- Remove the jars from the water and place on a towel and cover with a towel allowing the jars to cool slowly.
- Check to make sure they seals and date and label.