How To Cold Pack Red Beets Recipes

CANNING BEETS

Canning Beets image

Canning Beets

Provided by Sharon Peterson

Number Of Ingredients 8

Ingredients

Beets
Canning salt (optional)
Water
Pressure Canner
Large pot or blancher
Canning jars, seals and rings
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

PICKLED RED BEETS

Pickled Red Beets image

use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!

Provided by khah3765

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

20 medium red beets
2 1/2 cups apple cider vinegar
2 1/2 cups beet juice
1 cup granulated sugar
2 teaspoons salt
10 whole cloves
2 cinnamon sticks

Steps:

scrub beets and remove tops.
Cook beets until tender.
Drain and reserve beet juice.
Remove skins and cut beets into chunks.
Combine vinegar, juice, sugar,& spices.
Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.

Nutrition Facts : Calories 160.5, Fat 0.3, Sodium 596, Carbohydrate 36.2, Fiber 4.6, Sugar 31.3, Protein 2.6

PICKLED BEETS

Pickled Beets image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

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