CANNED HARVARD BEETS (SWEET)

Peggi Anne Tebben Recipe

By Peggi Anne Tebben cookiequeen

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.


Recipe Rating:
 3 Ratings
Cooking Method:
Canning/Preserving

Ingredients

small whole uniform beets
3 cups water
1 cup vinegar
1 cup sugar
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Wash beets thoroughly, leaving 2" of tops & roots.
2
Cook beets in boiling water to cover for about 15 minutes.
3
Plunge into cold water 2 times to prevent bleeding.
4
Remove skins & cut top off level & root.
5
Combine water, vinegar & sugar in large saucepan & bring to a boil, stirring until sugar is dissolved.
6
Add beets & heat, but do not boil.
7
Pack in sterilized jars. Cover with hot juice to neck of jar.
8
Place lids & bands on jars.
9
Process in hot water bath for 30 minutes.
10
Serve hot as a vegetable or cold on relish trays.
11
Peggi'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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #sweet, #canned, #beets, #harvard

You May Also Like: