Canned Beets from Garden

Ingredients

• Beets - As many as you can get
• 1 Cup per jar - White Vinegar or Apple Cider Vinegar
• 1.5 tsp per jar - Morton's Kosher Salt
• 1 TBSP per jar - White Sugar
• 1 Cup per jar - Water (soaked beet juice)

Instructions

1. <<Initial Cook
2. Wash beets, keep the root on and 2 inches of the tops.
3. Boil for 30-50 minutes or until the skin easily pulls off.
4. Slice and chop to preferred size and put into a large mixing bowl. Cover with water for at least a day.
5. <<Filling and measuring jars
6. Remove beets from refrigerator multiple hours before processing (if possible).
7. Steralize jars and lids and start heating up jars
8. Keeping the water the beets are soaking in, pack them into jars and evenly space them to know how many jars you will process
9. In a pot on med/low heat, for each jar you will process add 1 cup vinegar, 1 cup of preserved beet juice water, 1.5 tsp salt, and 1 TBSP sugar.
10. Stir until hot and everything is dissolved.
11. Fill jars with liquid as evenly as possible. If you run out, top with water or vinegar.
12. <<Canning
13. Put on tops and very lightly screw lids on but not too tight that it can't breathe.
14. Process for about 15 minutes. It must be at a boil for 10 minutes.
15. Remove and let cool on a rack and don't touch for 24 hours.