Canning Sweet Pickled Beets Using a Hot Water Bath

Oh Yum, pickled beets! Oh, so sweet! Yet a bit tart. Did you know you can pickle just about anything? This includes those lovely, purple beets growing in your garden or that are available at farmers markets. In today’s video I will show you how to use a hot water bath to preserve beets so you can enjoy them throughout the year.

LINK TO STRAWBERRY JAM ALSO PREPARED WITH A HOT WATER BATH.
   • Strawberry Jam | Step by Step Instruc...  

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RECIPE FOR:
FOR 7 TO 8 PINTS OF PICKLED BEETS

18 small and medium sized fresh beets (ESTIMATE: 5-7 pounds)
3 C sugar
3 C vinegar
3 C water
2 tsp. mustard seeds

PREPARATIONS:
Prepare all needed supplies before cooking.
1. Wash 8 pint canning jars. I like to put mine in the dishwasher and then start cooking the beets toward the end of the dishwasher cycle.
2. Fill canner about 1/3 full with water. Have lids and rings ready.
3. Scrub beets and trim tops. Fill a large kettle with water. Have a container of water ready for later adding the ice for the ice bath.
4. Measure the ingredients.

DIRECTIONS:
1. Place the beets in a kettle making sure they are covered with water. Bring a pot of water to a boil. Boil for 15 minutes.
2. Drain. Put the beets in ice water for a minimum of 15 minutes.
3. Turn on the brine made up of 3 cups sugar, 3 cups vinegar, and 3 cups water. Bring to a boil while continuing with the next step. Boil for one minute.
4. Remove the skins from the beets by rubbing them off with your hands. Rinse.
5. Start heating the water in the canner or jar pot you are using for the hot water bath. There should be enough water in this container to cover the pint jars once you add them.
6. Warm to canning lids in a small saucepan.
7. Slice the beets into 1/4 inch round circles and place them in the canning jars.
8. Pour the boiled brine over the beets. Leave 1/2 inch of space at the top of the jars.
9. Wipe of the tops of the jars with a clean, damp paper towel. Put the warm canning lids and the canning rings on the jars. Tighten.
10. Place the jars in the hot water bath for 30 minutes.

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