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Pickled Beets For Canning

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Ingredients

Adjust Servings:
35 - 40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Nutritional information

409.5
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
233.7 mg
Sodium
98.2 g
Carbs
6.8 g
Dietary Fiber
90.1 g
Sugars
5 g
Protein
3116 g
Serving Size

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Pickled Beets For Canning

Features:
    Cuisine:

    I have large beets will the recipe still work

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pickled Beets (For Canning),A wonderful combination of sweet and sour, you won’t be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.,I have large beets will the recipe still work,Am new to canning. When do you put lids on: before or after cooling?


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    Steps

    1
    Done

    In a Large Pot Cook the Unpeeled Beets Until Fork-Tender (do not Overcook) Cool and Then Remove the Skins.

    2
    Done

    Slice Into About 1/4-Inch Thick or Cut Into Cubes.

    3
    Done

    Pack Snuggly Into the Canning Jars (be Careful not to Bruise).

    4
    Done

    in a Large Saucepan Combine the Sugar, Water, Vinegar, Ground Cloves, Allspice, Cinnamon and Whole Cloves; Bring to a Boil and Simmer For About 10 Minutes (no Sugar Granules Should Remain).

    5
    Done

    Quickly Pour Over the Beets in the Jars, Leaving 3/4-Inch Headspace (the Liquid Should Go No Further Than the Shoulder of the Jar!).

    6
    Done

    Process in a Boiling Water Bath For 12 Minutes.

    7
    Done

    Cool on a Rack.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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