Beets Recipe - Cooking Index
Beets Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Beets without tops per quart jar - - (to 3 1/2) |
| Salt - (optional) |
Select deep red beets 1 to 2 inches in diameter.
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash beets. Leave 2 inches of stem and tap root. Boil until skins can slip off. Remove skins; trim. Slice, dice or leave beets whole. Pack beets into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.
Carefully ladle boiling water over beets, leaving 1-inch headspace. Remove air bubbles with nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints 30 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.
This recipe yields ??
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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