Bottled Beets

BOTTLED BEETS

Janet Hadley             2006 – 1 box 25 lbs. for $16 =   pints

Makes 8 pints

BEETS:

·      Leave about ½ “of stem when you are cutting the tops off.

·      Wash dirt off and leave the peel on

·      Put on stove to cook with peel and stem

·      Put a tiny bit of butter in the water to keep mess to a minimum

·      Needs to cook for about 1 hour – until fork inserted into beat goes into it smoothly

·      Keep the beet water and remove the beats and let cool

SYRUP:

·      1 ½ Cup beat water (don’t throw away remaining water)

·      2 Cups white vinegar

·      2 ½ Cups white sugar

·      1 ½ Cup Brown sugar

·      Put on stove on low heat to melt together

BEATS:

·      Skin the cooled beats now

·      Cut up into pieces and put into pint bottles (heat the seals and lids before putting on bottles)

·      Add ½ tsp. salt into each pint

·      Divide syrup up into the 8 pint bottles

·      If there is still room in bottle add beet water

Put bottles into cold packer – bring water to boil – cook for 20 minutes – (shouldn’t be a roaring boil)

Take out and cool