My very first canning experience, many, many years ago was with beets! It's super easy!
We usually plant Detroit Dark Red beets. The recipe for pickling & canning beets is rather simple but can be a bit messy, if you're doing large batches you may want to wear rubber gloves.
Pickled Red Beets
35-40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups vinegar
any of the following spices, if desired.
1 teaspoon ground cloves (optional)
1 teaspoon allspice (optional)
1 teaspoon cinnamon (optional)
1 teaspoon whole cloves (optional)
- Wash and trim beets, leaving 2 inches of stem and the tap root to retain color while cooking.
- In a large pot, cook unpeeled beets until fork-tender, do not overcook.
- When the beets are cool enough to handle, yet still warm/hot, *slip-off the skins.
- Return beets to a clean large pot, keeping small beets whole and cutting larger beets in half or quarters.
- Add sugar, water, vinegar and any spices, if desired, to the large pot of beets.
- Bring to boil, simmer for 10 minutes.
- Working quickly, spoon hot beets into hot jars and pour enough hot liquid into jars to cover beets, leaving 1 inch head space.
- Wipe rim of jar clean, place lid and ring, hand-tighten.
- Process in boiling water bath for 12 minutes.
- makes approx. 6 pints or 3 quarts.
*To slip-off skins, grasp beet in fist and squeeze. The skin should easily slide off, this is the messy but fun part!
Personal note: I do not add any spices during the canning process, I wait to see how I will be serving them to add addition flavor.
Maria Matter @ Five Simple Things
I enjoy pulling these deep red darlings off the pantry shelf over the holidays to serve with pickled eggs!
Do you grow red beets in your garden?
Do you 'put-up' food for the winter?
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