Pickled Beets
For those folks that aren't crazy about beets (me) these are not too bad. Hubs and daughter apparently love them.
Servings: 8 pints
Prep time: 30
Cook time:35
Fresh Ingredients:
7 lbs of 2- to
2-1/2-inch diameter beets
4 to 6 onions (2- to 2-1/2-inch diameter) if desired
Pantry Ingredients:
4 cups vinegar (5
percent)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
Special Ingredients:
8 pint canning jars, and lids
Steam Canner (or traditional large canning pot)
Tongs
Heatproof Gloves
Chopstick
Cheesecloth and string
Instructions:
Trim the beet tops, leaving 1 inch fo the stem and roots intact so as not to 'bleed' the beets. Wash really well, using a scrub brush of some kind.
In a pot of boiling water, add the beets and cook until tender. Drain and discard the water, and allow the beets to cool. Afterwards slice the beets into 1/4 inch slices.
Slice the onions thinly if using.
In a saucepot, combine the vinegar, salt, sugar, and fresh water. Put your spices into a cheesecloth bag and bring to a boil. Add the sliced beets and onions, simmer for 5 minutes, then remove the spice bag.
Fill jars with beets and onions, using the brine to top off to 1/2 inch headspace. De-bubble the jars using a chopstick. Clean the rims of your jars with a vinegar soaked paper towel, apply rings and place in the steam canner. Fill, clean, and de-bubble one jar at a time.
Can for the appropriate time for your elevation - see this chart - Table 1.
Remove from the canner, and place on a toweled surface and allow to sit for 24 hours. After 24 hours, test your seals by picking up the jar by the top - it should be securely attached and the button should be depressed. Clean the jars by removing the rings, and using a soapy cloth, wash it all down, rinse and allow to dry. Label your jars with a use by date - 18 months.
**35 minutes is for my elevation.
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