Scrub beets WELL keeping a bit of the stems and root in tact.
Beets must be cooked slightly before the canning process.
This enables you to get the skins off easily before packing them into jars.
I cook my beets quickly in the pressure cooker for 5-6 minutes (depends on their size) on 15 lbs of pressure.
If you are not using a pressure cooker, place the beets in a large stockpot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until fork tender, approximately 25 to 30 minutes.
Remove from heat.
Drain the beets, reserving the juice.
The skins will slip right off the cooked beets. Slice or cut the beets placing them directly into sterilized jars leaving 1/4 inch headspace.
Mix up the brine:
4 cups of sugar
3 cups of water
1 1/2 cups of vinegar
1 tsp salt
1 tsp pepper
Add the brine.
Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Add the caps and bands. Place the filled jars on the rack in a water bath canner. The tops of the jars should be completely immersed... add additional hot water if needed.
Process in a boiling water bath for 10 minutes.
(Start timing as soon as the water begins to boil). Remove the jars from canner.
Cool, test seals, label and store.
This recipe is for approx. 1-1 1/2 pecks of beets,.
These beets can be eaten cold, with pickled eggs (a Pennsylvania Dutch treat) , or served as Harvard beets by adding cornstarch before cooking.
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