How to Can Pickled Beets

Video Description

PRINT the recipe: https://bit.ly/2Es80rD I’m not here to debate beetroot, more commonly called beets. They’re delicious and anyone who thinks otherwise has not had them prepared well. I mean, have you have a roasted beet?! Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide: https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ Ingredients: - 2 cups water - 2 cups white vinegar - 2 tbsp sugar (or honey) - 2 tsp salt - 3-4 lb beets (I prefer dark red for these) - 2 cups sliced onion Instructions: - Start by washing beets. If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet. - Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed. - When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining. Slice beets into bite-size pieces, 1-2''. Set aside. - Combine all the brine ingredients and bring to a boil. Reduce heat and let simmer on the stove. - Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath. - Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar. - Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace. - Clean the top of the jars with hot water to remove any debris and drips. - Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle). - Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Adjust time according to altitude. - Remove jars from the kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears! #pickled beets #cannedbeets #beets