canned harvard beets (sweet)
(4 ratings)
I have been using this recipe for about 25 years now when our beets come off. We love them. I got the recipe from a CANNING, PRESERVING,& FREEZING COOKBOOK (Favorite Recipes Of Home Economics Teachers) that I sold to my Mom when I was in Home Economics In 1974. She used this book & now it's mine. One of my favorites.
(4 ratings)
method
Canning/Preserving
Ingredients For canned harvard beets (sweet)
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small whole uniform beets
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3 cWater
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1 cVinegar
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1 cSugar
How To Make canned harvard beets (sweet)
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1Wash beets thoroughly, leaving 2" of tops & roots.
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2Cook beets in boiling water to cover for about 15 minutes.
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3Plunge into cold water 2 times to prevent bleeding.
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4Remove skins & cut top off level & root.
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5Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
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6Add beets & heat, but do not boil.
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7Pack in sterilized jars. Cover with hot juice to neck of jar.
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8Place lids & bands on jars.
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9Process in hot water bath for 30 minutes.
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10Serve hot as a vegetable or cold on relish trays. -
11Peggi's note: I use larger beets sometimes , but just make sure when you cut them in half or quarter them that they are all the same size so they cook uniformly. We eat them cold as a side. This recipe never said if you put them in quarts or pints, but I always can mine in pints.
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