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Dad’s Canned Pickled Beets




Source of Recipe


Internet


Recipe Introduction


Sweet, vinegary, and fork-tender, these beets will keep you smiling all winter long!


Recipe Link: http://www.lordbyronskitchen.com/dads-canned-pickled-beets/

List of Ingredients




10 pounds beets, boiled until fork tender, cooled and skin removed (see notes)
2 cups white vinegar
2 cups water
2 cups sugar

Recipe



Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.
Next, add the vinegar, water, and sugar to a sauce pan. Over medium heat, bring the mixture to a boil. Stir occasionally to help dissolve the sugar. Once boiling, reduce heat to simmer.
In the meantime, prepare the jars by following the instructions in the notes section.
Use a canning funnel to fill the jars with the beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.
Ladle in the brine, leaving at least 1/4-1/2 inch head space. Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring. Tighten just until snug.
Using a jar lifter, place the filled jars back into the large pot of boiling water. See notes. Bring back to a boil. Once the water is boiling, start a timer for 20 minutes.
Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beets for future consumption.
For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. These jarred beets will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.