Wash beets and
cook
until
done, but not soft.
Peel. Put mixture of sugar, vinegar, water and salt in a big pot and bring to boil.
Put
your
beets
in this mixture and let them get good and hot.
Put beets and peppers in jars and heat your mixture until it forms
a
rolling boil and pour over beets in jars. Screw tops on jars until tight.
Wash beets.
Leave about 4 inches of stem.
Cook until tender. Drain.
Peel.
Peelings come off when run under cold water. (Wear plastic gloves to avoid staining hands.)
Cut into slices or wedges.
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Scrub beets, trim root and stems leaving
After beets are cooked, cool enough to handle.
Remove skins. Slice 1/4-inch thick.
Pack into sterilized jars.
Cover with vinegar and sugar syrup.
Process 5 minutes in boiling water (to jar neck).
Seal.
arge pot cook the unpeeled beets until fork-tender (do not
You will need canning jars, lids and rings for this recipe.
Prepare Beets:
Pull beets.
Cut off tops, leaving a 2-inch stub (color will come out of beet through cut edge; don't break off root for same reason).
Soak beets in water and scrub off dirt. Boil in large pan until beets are cooked through. Rinse in cold water.
Peel skin off beets and cut into chunks, if large. Pack beets into clean pint canning jars.
Cook beets.
When tender, drain and remove peelings.
Mix remaining ingredients and pour over beets and boil about 10 minutes.
Place in sterile quart canning jars, filling jars to about 1-inch from the lip of jar, work out air bubbles and seal. If properly sealed, beets have an indefinite shelf life. Refrigerate after opening.
Wash beets, leaving root and short top on.
Cook until skin will peel off good when put in cold water.
Skin beets; cut off roots and tops.
If beets are big, slice to thickness you like. May need to cook again until tender.
When tender, put in canning jars.
Make a mixture of sugar, water and vinegar.
Bring to good boil.
Put 2 teaspoons pickling spice in quart jars with beets. Cover with syrup mixture, leaving 1/2 inch at top of jar.
Put on lids tightly.
Boil in boiling water to seal, 15 minutes.
\", do not cut beets further!
;do not wash
Drain and discard liquid. Cool beets.
Trim off roots and
oil.
Put in washed canning jars.
Put jars in
br>Wash well and cook beets just until tender. Let cool
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
After having prepared beets for canning, mix water, sugar, vinegar and salt together.
Bring to a boil.
Put your beets in and boil for 15 minutes.
Put in jars and seal at once.
Mix sugar, water and vinegar; cook on medium heat.
Add salt and beets; simmer for a few minutes, then put in sterile jar.
May increase for large canning.
Wash and scrub red beets with stiff brush.
Cut stems, leaving 1 inch; precook until done.
Slip skins and cut to size desired. Add juice from cooking procedure, adding sugar and vinegar (to taste).
Add cut red beets to this mixture; bring to a boil.
Keep mixture boiling; put into sterilized canning jars and seal.
as dissolved. Stir in the beets, and simmer until tender, 15