Description
Found this recipe in an old recipe box I bought at a rummage sale years ago. It’s easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.
Ingredients
- 5 ⅓ cups distilled white vinegar
- 4 cups white sugar
- 4 cups water
- 2 tablespoons ground cinnamon
- 1 ½ tablespoons salt
- 1 tablespoon ground cloves
- 12 pounds beets, peeled and sliced
- 6 1-quart canning jars with lids and rings
Instructions
- In a large pot
- mix the white vinegar
- sugar
- water
- cinnamon
- salt
- and cloves together; bring the mixture to a boil
- and stir until the sugar has dissolved. Stir in the beets
- and simmer until tender
- 15 to 20 minutes.
- Sterilize the jars
- lids
- and rings in boiling water for at least 5 minutes. Using a slotted spoon
- pack the sliced beets into the hot
- sterilized jars
- and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
- and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
- then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
- cover the pot
- and process for 30 minutes. Add more time if you are at high altitude.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
- dark area.
Prep Time: 1 hr
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 18