Victorio VKP1054 Steam Canner - Manual (Page 14)

12
Pickled Beets
7 lbs of Beets, 2 to 2-1/2-inch diameter
4 c. Vinegar (5% Acidity)
1-1/2 tsp Canning or Pickling Salt
2 c. Sugar
2 c. Water
2 Cinnamon Sticks
12 Whole Cloves
4 to 6 Onions, 2 to 2-1/2-inch diameter (optional)
Yield: About 8 pints
Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent
bleeding of color. Wash thoroughly and sort according to size. Cover
similar sizes together with boiling water and cook until tender (about 25
to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim
off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and
thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices
in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets
and onions. Simmer for 5 minutes. Remove spice bag. Fill hot jars with hot
beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
allowing 1/2-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids
and process.
Variation: For pickled whole baby beets, follow above directions but use
beets that are 1 to 1-1/2 inches in diameter. Pack whole; do not slice.
Onions may be omitted.
Processing Times:
Altitude Pints Quarts
0-1,000 ft 30 min 30 min
1,000-3,000 ft 35 min 35 min
3,001-6,000 ft 40 min 40 min
Above 6,000 ft 45 min 45 min
*p. 6-15 in USDA’s Complete Guide to Home Canning