Red Beet Pickling and Canning-Bernita Gilbert

By á-172139

Ingredients

• See directions

Preparation

Step 1

Place beets in cold water, let set for awhile. Brush each one and place in lrg pot-cover w water and cook until fork inserts w ease but not mushy and falling apart. Transfer beets to another pot and save juice. Pour juice through a strainer into lrg pot. For every cup of juice add 1C of sugar and 3/4 C cider vinegar. Mix together-place back on stove and keep hot. Cut off tops and bottoms of each beet and peel skin. Cut into desired size pieces and put into juice. Bring to simmer.
Place jars (4-6)in very hot water, put flat lids in pan of simmering water. Put beets in jar and ladle juice until beets are covered-place flat lid and screw on lid. Jar is very hot and be careful not to push down on flat lid. You will hear a pop when jar seals.