Real Recipes From Real Home Cooks ®

canned harvard beets (sweet)

(4 ratings)
Recipe by
Peggi Anne Tebben
Granbury, TX

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)

  • small whole uniform beets
  • 3 c
    Water
  • 1 c
    Vinegar
  • 1 c
    Sugar

How To Make canned harvard beets (sweet)

  • 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.
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