This is the recipe I use:
Pickled Beets
Wash beets, trim off tops, leave 2inches, approx. Cook until tender, dip into cold water, peel. Leave small beets whole, if desired, slice larger beets.
Make the following syrup:
2 cups water
2 cups sugar
2 cups white vinegar5% acidity
Pour over beets and simmer 15 minutes. Pack hot beets into jars, fill with syrup. Seal and process in boiling water bath for 30 minutes.
Pickled Beets
Wash beets, trim off tops, leave 2inches, approx. Cook until tender, dip into cold water, peel. Leave small beets whole, if desired, slice larger beets.
Make the following syrup:
2 cups water
2 cups sugar
2 cups white vinegar5% acidity
Pour over beets and simmer 15 minutes. Pack hot beets into jars, fill with syrup. Seal and process in boiling water bath for 30 minutes.
MsgID: 205540
Shared by: Linda Lou,WA
In reply to: ISO: canning harvard beets
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: canning harvard beets
Board: Canning and Preserving at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: canning harvard beets |
| Ruth L. Yung/Middleburgh,NY | |
| 2 | Recipe: Pickled Beets (canning recipes) |
| Linda Lou,WA | |
| 3 | Recipe: Pickled Beets 2 (canning recipes) |
| Linda Lou,WA | |
| 4 | Recipe(tried): Pickled Beets 3 (canning recipes) |
| Linda Lou,WA | |
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