Best Canning Pickled Beets Recipes

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

SWEET PICKLED BEETS CANNING

Steps:

• Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
• Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
• I like 3 kettles they boil faster that way.
• No salt in the water.
• Boil beets till tender, can be checked using a fork (like a potato).
• Drain and discard cooking liquid; let beets cool so they can be easily peeled.
• Cut beets into 1/2" pieces, leaving very small beets whole.
• Combine brine ingredients in a kettle.
• Bring brine to a boil.
• Simmer 10 minutes.
• You may need to make more brine for this amount of beets.
• Wash pint jars and covers.
• Fill jars within 1/2" from the top with beets.
• Fill jar with boiling brine to 1/2" from top.
• Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
• Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
• Any leftover brine can be stored in the refrigerator till the next time you can.

CANNING PICKLED BEETS

Steps:

• Directions for Canning Pickled Beets To prepare the beets for this recipe you will want to leave the root and 2 inches of the stem on the beet. Beets have a tendency to bleed if you remove these areas too soon. Scrub the beets thoroughly to remove excess dirt and other particles. Put the beets in a large sauce pan and add water until the beets are covered. Bring the beets to a boil and cook until tender. This can be 20-40 minutes depending on the size and quantity of beets you are processing. Remove cooked beets from sauce pan and run cool water over them. You should now be able to easily remove the skin, root and stem of each beet. This recipe makes about six pint jars. 1. Prepare canner, jars and lids. 2. Put the pickling spice in cheesecloth, creating a spice bag. 3. Combine the following into a large stainless steel sauce pan: - vinegar - water - sugar - spice bag 4. Bring to a boil over medium heat and stir until the sugar is dissolved. 5. Reduce the heat and boil for 15 minutes more. 6. Remove the spice bag. 7. Add the beets to the mixture and return to a boil. 8. Remove beets from mixture with a slotted spoon put into hot jars. Leave 1/2 inch of room at top of jar. 9. Ladle the hot pickling liquid into each jar, making sure the beets are covered. Remove air bubbles and add more liquid if required. Again, you want to make sure you leave at 1/2 each of head space at top of each jar. 10. Wipe the rim of each jar and place a lid and band on each. 11. Put the jars in the canner and place lid on top 12. Make sure the jars are completely covered with water. 13. Bring to a boil and process for 30 minutes. 14. Remove canner lid and let cool for 5 minutes. 15. Remove the jars and let cool before storing.