Cooking web notes

We love to can red beets from our garden every summer gardening season. This is the recipe we like to use.



Red Beets For Canning



4-5 lbs. raw red beets

1 cup vinegar

2 teaspoons salt

3 cups water (from cooking the beets)

3 cups granulated sugar

dash of black pepper



Wash, clean and remove stems from beets. Cook beets until soft but not mushy. Let them cool for several minutes. Peel skin off the beets and cut into chunks or slices. Place sliced beets in a large cooking pot and stir in the rest of the ingredients and bring to a boil.



Using clean and hot canning jars, ladle the beets with juice into your canning jars leaving a 1/2" head space. Seal and then process in your water bath canner for the recommended processing time.