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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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For a Beet Lover. Ingredients:
8 cups cooked beets |
3 cups sliced yellow onions |
2 1/2 cups cider vinegar |
2 cups white sugar |
1 1/2 cups water |
1 tablespoon mustard seeds |
1 teaspoon salt |
1 teaspoon whole allspice |
1 teaspoon whole cloves |
3 sticks broken cinnamon |
Directions:
1. Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
2. In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
3. Bring to a boil.
4. Gently boil for 5 minutes.
5. Add Beets and return to a full boil.
6. Remove cinnamon sticks.
7. Pack beets in hot sterile jars leaving 3/4 inch headspace.
8. Add boiling liquid, leaving 1/2 inch headspace.
9. Remove air bubbles.
10. Wipe rims and adjust two piece caps.
11. Process in a boiling water bath canner for 30 minutes.
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