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Mother Earth’s Garden

My Grandma’s Recipe For Canning Red Beets

by linette on September 3rd, 2008

beets My grandparents had a huge garden when I was growing up. My grandpa took me for a walk through the garden to show off his prize winning produce. When I got older he still took me for a walk through the garden to give me all the produce I could carry in my arms (or everything he could talk me into taking). They grew a garden large enough to feed the whole neighborhood. 

My grandma used to can everything. One of my favorite things was the pickled red beets. I still love to grow beets every summer, just so I can can a few for red beets and pickled eggs during the fall and winter.

Here’s my grandma’s recipe:

Wash your red beats, and trim the tops leaving about 2″ of top and root on the beet. Cook the red beets in a large pot for about 25 minutes, dunk them in cold water to cool them off after cooking. Remove the skin, it should peel off easily, if not cook them a little longer. Cut up the red beets and put them into the canning jars, leaving about an inch at the top of the jar empty.

The recipe below is for 1 quart jar of beets. Multiply it by however many jars of beets you have.

1 cup cider vinegar

1/2 cup of water

a dash of salt

1 1/2 cup of sugar

For the whole batch (up to 6 quarts):

2-3 cinnamon sticks

1 teaspoon of allspice

6 cloves

Mix all the ingredients above together and bring to a boil. Pour the mixture over the sliced beets in the jars. and process at a boil for 30 minutes in a hot water bath. Check the cans after they have cooled to be sure they’re all sealed. Put any unsealed containers in the fridge and use within a couple days.

Image via Stock.xchng

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POSTED IN: Canning and Freezing, Preserving the Harvest

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