Pickled Beets
10 cups boiled-until-tender, peeled, and cubed beets
2-1/2 cups vinegar
1 cup water
1 cup sugar
Wash 2-cup canning jars and lids in hot, soapy water and dry.
Place the jars, upright, in a cold oven and heat to 225ºF. Leave for 30 min.
Boil the lids for 5 min. in a canner filled to 3-1/2".
Drop in new caps, a funnel, the ends of a pair of tongs, and a wooden skewer.
Bring the vinegar, water and sugar to a boil and stir until the sugar dissolves.
Pick the funnel out of the canner with the tongs. Using the funnel, fill the hot, sterilized jars, set on a tea towel or rag, with the cubed beets, leaving about 3/4" head space.
Add the hot pickling liquid to cover the beets, leaving about 1/2" head space. Remove air bubbles by drawing the skewer in and out of the jars, at the edges and in the centres. If necessary, wipe the rims with a clean, damp cloth.
Cap.
Add the filled and capped jars to the canner of warm water—a specialized metal rack will prevent jars from rattling on the bottom of the canner and avoid cracking. Add more hot water to cover the jars by at least 1". Cover the canner and bring the water to a boil. Processing time begins the moment the water reaches a rolling boil. Boil vigorously, adding more boiling water if necessary.
Process for 30 min. at altitudes under 1,000 feet.
With tongs, remove the jars from the canner and let them cool for 24 hours away from drafts. Do not tighten the lids.
When cool, tighten the lids. The caps should curve inward. Wipe the jars with a damp cloth, and dry them.
Makes 10-12 cups.
♥ Becki
Place the jars, upright, in a cold oven and heat to 225ºF. Leave for 30 min.
Boil the lids for 5 min. in a canner filled to 3-1/2".
Drop in new caps, a funnel, the ends of a pair of tongs, and a wooden skewer.
Bring the vinegar, water and sugar to a boil and stir until the sugar dissolves.
Pick the funnel out of the canner with the tongs. Using the funnel, fill the hot, sterilized jars, set on a tea towel or rag, with the cubed beets, leaving about 3/4" head space.
Add the hot pickling liquid to cover the beets, leaving about 1/2" head space. Remove air bubbles by drawing the skewer in and out of the jars, at the edges and in the centres. If necessary, wipe the rims with a clean, damp cloth.
Cap.
Add the filled and capped jars to the canner of warm water—a specialized metal rack will prevent jars from rattling on the bottom of the canner and avoid cracking. Add more hot water to cover the jars by at least 1". Cover the canner and bring the water to a boil. Processing time begins the moment the water reaches a rolling boil. Boil vigorously, adding more boiling water if necessary.
Process for 30 min. at altitudes under 1,000 feet.
With tongs, remove the jars from the canner and let them cool for 24 hours away from drafts. Do not tighten the lids.
When cool, tighten the lids. The caps should curve inward. Wipe the jars with a damp cloth, and dry them.
Makes 10-12 cups.
♥ Becki
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