Canning Pickled Beets

May 31, 2011

Yesterday might have been a holiday, but my garden did not know that! 🙂  It needed to be picked, weeded, watered and fertilized.  I pulled up half the beets, picked the last of the broccoli, then pulled up the plants, picked green beans and squash.  I then canned 9 pints of green beans, and pickled 7 quarts of beets.

Beet Pickles
• 3 quarts peeled, cooked beets
• 2 cups sugar
• 2 sticks cinnamon (or 1 tsp. ground cinnamon)
• 1 tsp. ground cloves
• 1 tsp. ground allspice
• 1½ tsp. salt
• 3½ cups white vinegar
• 1½ cups water
Combine all ingredients except beets in a large saucepot.  Bring mixture to a boil; reduce heat.  Simmer 15 minutes.  Remove cinnamon sticks (if used).  Pack beets into hot jars, leaving ¼-inch headspace.  Ladle hot liquid over beets, leaving ¼-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints and quarts 30 minutes in a boiling-water canner.  Yield: about 6 pints or 3 quarts.


If you’ve never tried beets, I encourage you to do so.  Beets are loaded with vitamins A, B1, B2, B6 and C, plus they are a great source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.  And… they are just plain good!

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