Canning Pickled Beets

Beets are easy to grow and beetroots are easy to preserve.  Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid are but a few of the many nutrients, vitamins and minerals that can be found in beets.

The easiest way I have found to preserve beetroots is to pickle and can them.  The tops normally are eaten right away. Here is a recipe for pickling beetroots.  This recipe makes 7 pints of canned beets.

  • 10-12 pounds of beets
  • 1 quart cider vinegar
  • 2/3 cup of sugar
  • 1 cup water
  • 2 tablespoons pickling salt

Cut the tops and bottoms of the beets and wash them thoroughly.  Place the beets on a rack and bake in your oven at 400° F for one hour.  In the mean time get your water and jars hot in the water bath canner.

In a saucepan, mix the vinegar, sugar, water and salt and bring to a boil.  When the beets are tender, submerge in cold water and when cool, remove the skins.

Pack the beets in the hot jars (cut up or whole) and add the brine to cover.  Leave ½ inch of headspace at the top of the jar. Put the lids on and place in the water bath canner.  Process the beets for a full 30 minutes in boiling water.

Cool the jars, and check the lids.  They should all be sealed. Label the jars and store.

In an emergency this whole process can be done in a solar oven on a good sunny day.


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