Directions:
- Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
- In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
- Bring to a boil.
- Gently boil for 5 minutes.
- Add Beets and return to a full boil.
- Remove cinnamon sticks.
- Pack beets in hot sterile jars leaving 3/4 inch headspace.
- Add boiling liquid, leaving 1/2 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process in a boiling water bath canner for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.87 Kcal (1067 kJ) | ||
| Calories from fat | 35.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 6% | |
|---|---|---|---|
| Sodium | 431.01mg | 18% | |
| Potassium | 625.36mg | 13% | |
| Total Carbs | 50.75g | 17% | |
| Sugars | 43.06g | 172% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.1 Kcal (302 kJ) | ||
| Calories from fat | 9.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 6% | |
|---|---|---|---|
| Sodium | 121.92mg | 18% | |
| Potassium | 176.89mg | 13% | |
| Total Carbs | 14.35g | 17% | |
| Sugars | 12.18g | 172% | |
| Dietary Fiber | 1.19g | 17% | |
| Protein | 1.12g | 8% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.5mg | 10% | |
| Calcium | 13.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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