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Instructions |
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Make sure all jars and utensils are sterilized. Use pints or quart size
jars. Note that canning salt does not have the additives that table
salt has. The additives can make the liquid in the pickling jars cloudy.
Also the salt, vinegar and sugar assist in the preservation of the
pickles so it is important to not use less than what the recipe calls
for.
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Cook the beets with the skin on in boiling water about 25 minutes.
When cooked (fork goes into them easily) remove the skin under cold
water.
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Slice the cooked Beats 1/4 inch thick and put them into HOT sterile
jars. Fill up to the next area of the jars but not into the neck area.
Don't pack to tightly.
Combine vinegar, water, sugar and salt and cook in a sauce pan until
the sugar dissolves and is boiling. Pour the boiling liquid into each
jar. Keep the liquid 1/4 inch below the very top of the jar.
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Process pint jars or quart jars for 35 minutes in a boiling water bath.
This time has been adjusted for the 3000 ft of altitude 30 - 6 = 36
minutes.
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Originally Submitted
1/27/2017
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