- 1). Gather equipment and ingredients.
- 2). Check jars for cracks, chips or nicks.
- 3). Wash and rinse jars. Keep jars in hot water or a warm dishwasher.
- 4). Wash beets. Remove stems to within 2 inches of beet. Leave taproot.
- 5). Place in large pot and cover with boiling water.
- 6). Cook until tender. Remove from stove and let cool.
- 7). Remove stems, roots and skins.
- 8). Combine allspice, cinnamon, salt, sugar, vinegar and water in saucepan. Simmer for 15 minutes.
- 9). Pack beets into hot jars. Leave 1/4-inch head space.
- 10
Remove cinnamon from spice mix. Bring liquid to boil. - 11
Pour boiling liquid over beets. Leave 1/4-inch head space. - 12
Wipe tops of jars and threads with clean, damp cloth. - 13
Place vacuum-seal lids and rings on jars. Tighten. - 14
Process pints and quarts for 30 minutes in boiling water bath canner.
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