Yesterday I canned 10 pints of beets. I've got the process down now after doing it for several years. I wish I had more time, maybe I'll be able to can some salsa in the next week or so. Here's my beet recipe.
3 pounds beets: clean, cut leaves off leaving 1-2 inches of the leaf attached to the beat (keeps them from bleeding while they cook). This will make 5 pint jars.
Cover with water, bring to a boil, then simmer for 30 minutes, till tender.
Drain in colander, rinse with cold water and remove skins and leaves, then dice. I make my dices 1 inch or smaller, so it heats adequately in the processing.
In a large sauce pan combine the following ingredients and bring to a boil:
2 cups sugar
2 cups water
4 cups apple cider vinegar
3 tbs pickling spice (I put the spices in a loose leaf tea brewer)
Add the diced beets, simmer 5 minutes.
At this point, use the normal canning procedures: Fill hot jars, leave 1/2 inch head space and process (at sea level) 30 minutes.
There's enough beets left in the garden for us to have some fresh beets a couple times. Going to plant and can more in the fall.
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