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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



1. Once the beets are boiled and cooled, follow the peeling and
cutting directions in the notes section.
2. 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.
3. In the meantime, prepare the jars by following the instructions in
the notes section.
4. 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.
5. 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.
6. 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.
7. 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.
8. For best results, I recommend allowing the jars to sit undisturbed
for at least 12 hours. With a damp cloth, wipe down the jars, retighten 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.