|Nutritional Guidelines (per serving)|
|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
Gather the ingredients.
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 the hot-water bath at 195 F 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 you can't find small beets, slice larger beets so they will fit in your canning jars.
- If the lid dents, the jar has not been processed correctly and you should consume the contents the same day or discard.
- Cool and store with or without the rings for up to 6 months.