Saturday, August 4, 2012

Pickling Beets

Today was the day to pick the beets.  I have about a bushel.  My family LOVES pickled beets.  I put a pint jar on the table as a side for dinner and they eat them all.  I like pickled beets and one or two can be nice but my DH and sons love them.   So what that means is the whole bushel will be pickled.

There is a recipe HERE for pickled beets or you can use my favorite from Putting Food By.

Follow the instructions from the above recipe.  The only difference is the pickling syrup.

Fill clean, hot jars with hot beets (slices or small whole beets), leaving 1/2 inch headroom for pints, 1 inch for quarts.  Add boiling Pickling Syrup, leaving the above headroom. Adjust lids. Process in a boiling-water bath for 30 minutes at sea level.  Remember to check your altitude adjustments.

Pickling Syrup
equal parts of vinegar and sugar
2 cups vinegar - 2 cups sugar, etc.

Plan on 1/2 to 3/4 cup of syrup for each pint jar.

Altitude Adjustment Chart for Pickled Beets below:

Table 1. Recommended process time for Pickled Beets in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 30 min 35 40 45

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