|Nutritional Guidelines (per serving)|
|Servings: 8 pints (64 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you have a bumper crop of beets, or you can't resist buying a bushel at the farmers market, "put them up" to be enjoyed year-round. Choose small, young, blemish-free beets and can them whole or slice larger ones.
- 2 pounds beets (small, young beets cooked, cooled, and peeled)
- 2 cups water
- 3/4 cup vinegar
- 1 tablespoon salt
- 2 tablespoons sugar
If you can't find small beets, slice larger beets so they will fit in your canning jars. Pack peeled beets firmly in clean, sterilized pint jars, leaving 1/2-inch headspace.
In a medium pot, combine remaining ingredients and bring to a boil. Divide among beets, pouring into jars to cover completely but still leaving 1/2-inch headspace.
Cover jars with new, sterilized lids and rings, tightening slightly. Process in hot-water bath at 195 degrees for 15 minutes, making sure tops of jars are covered by at least 1 inch of water. Using tongs, remove jars and listen for popping noise to signify a good vacuum seal. If the lid dents, the jar has not been processed correctly and consume the contents the same day or discard. Cool and store with or without the rings for up to 6 months.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.