By Reuse Grow Enjoy 2 Comments
How To Can Beets – With Pickled Beet Recipe
Lots of people look to oranges for vitamin C but did you know that beets also are high in immune-boosting vitamin C, fiber, and include essential minerals like potassium and manganese. If you are wanting to know how to can beets, I am going to tell you how. Some people find beets a little bland for their taste if that’s the case you might find you like them better pickled.
I have tried several recipes for pickled beetsbut did not find one that I liked. So, I decided to make up my own. Below you will find how to can beets using my pickled beet recipe.
How To Can Beets Step 1 – Prepare Beets
Pull beets from the ground and cut off tops leaving about 2″ of the stem intact to prevent loss of vital nutrients. Also be sure to leave the root intact as well. For this recipe, you will need 30-40 small beets or about 20 larger ones. Thoroughly scrub beets with warm water. Place the beets in a large pot. The larger beets should be placed on the bottom with smaller beets on top. Now add enough water to cover the beets. Bring to a boil and cook until tender. This will take about 30-40 minutes depending on the size of the beets. Once the beets are tender, drain and rinse with cool water then drain again. Now cut off tops and the roots and simply slip off the skins. Small beets can be pickled whole while larger beets should be sliced or quartered.
How To Can Beets – Step 2
Sterilize jars and lids in boiling water for at least 15 minutes. Allow lids to remain in hot water until ready to process.
Ingredients:
- 12 Cups Prepared Beets
- 2 Cups Apple Cider Vinegar
- 1 Cup Water
- 1 Cup Organic Sugar
- Variations: You can also add sliced onions if you wish.
In a large saucepan combine water and vinegar and bring to a boil. Then add sugar and simmer to dissolve sugar. Now pack prepared beets into jars (I used pint jars), leaving 3/4 to 1 inch of headspace at the top of the jar. Pour fully dissolved sugar mixture over beets leaving 3/4 inch headspace. With clean cloth wipe around jar top to remove and spilled liquid, making for a good seal. Then place on warm jar lids with the rubber ring of the lid touching the jar. Then put on the rings.
Place jars in canning pot and process in a boiling water bath for 15 minutes. You can also process them in a pressure canner if you have one. Remove from canner and let cool. Then check for sealing before storing. If you have any jars that did not seal, they should be refrigerated.
This recipe will make about 6 pints.
If you liked this post, here are a few others you may want to check out.
- Water Bath Canning, What It Is And How To Do It
- When To Harvest The Garden
- Easy Homemade Refrigerator Dill Pickles
How To Can Beets - With Pickled Beet Recipe
CourseCanning
Servings 6 pints
Author Reuse Grow Enjoy
Ingredients
- 12CupsPrepared Beets
- 2CupsApple Cider Vinegar
- 1CupWater
- 1CupOrganic Sugar
- Variations: You can also add sliced onions if you wish.
Instructions
In a large saucepan combine water and vinegar and bring to a boil.
Then add sugar and simmer to dissolve sugar.
Now pack prepared beets into jars (I used pint jars), leaving 3/4 to 1 inch of headspace at the top of the jar.
Pour fully dissolved sugar mixture over beets leaving 3/4 inch headspace.
With clean cloth wipe around jar top to remove and spilled liquid, making for a good seal.
Then place on warm jar lids with the rubber ring of the lid touching the jar. Then put on the rings.
Place jars in canning pot and process in a boiling water bath for 15 minutes. Also, you can process them in a pressure canner if you have one.
Remove from canner and let cool.
Now check for sealing before storing.
If you have any jars that did not seal, they should be refrigerated.
