NOTE: If you reduce the amount of beets, keep the liquid ingredient amounts the same, to make sure you have enough liquid to fill your jars.
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- wide mouth, pint size canning jars, lids, and rings
- large pot with rack for water bath canning
- 1 each
- jar funnel, jar lifter, lid lifter, and bubble remover/headspace tool
- 4-5 lb
- whole fresh beets, stems trimmed down to 1 inch
- 2 c
- apple cider vinegar
- 2 c
- 2 c
- reserved cooking liquid
- 2 tsp
- mixed pickling spices, tied in a spice bag
4Set clean canning jars and rings on a cookie sheet, right side up, making sure to leave space around each jar. Also, don't let any metal rings touch the glass jars. Place into a COLD oven and set oven to 225. Once the oven is heated, set timer for 20 minutes. The jars can be in there longer, but they need to be in there at least 20 minutes at 225 to sterilize. Leave them in the heated oven until you're ready to fill them. Adding hot food to cold jars can cause the jars to crack, so you always want your jars HOT before you add any hot food to them.
9Using a slotted spoon, spoon beets into prepared pint jars, trying to distribute the amount of beets evenly between the jars. Using the jar funnel, top the beets with the liquid, leaving 1/4" of headspace. Slide the bubble remover/headspace tool into the side of the jar, gently rocking it towards the center to release any air bubbles. Add additional cooking liquid if necessary to bring it back to 1/4" headspace.
11Using the jar lifter, lower each jar into the boiling water bath. Once all jars are in the pot, on the rack, they should be covered by at least 1" of water. If the water is too low, add additional boiling water until the water level is right. If it stops boiling after adding your jars, cover, bringing back to a boil. Once it starts to boil, keep covered and process jars for 10 minutes in the water bath.
12Use the jar lifter to remove jars, one at a time, being careful not to tip the jars. Set them onto a towel on the counter. As they start to cool, you will hear them start to "pop" as they're sealing. After about 20 minutes you can check for seals by pressing down on each lid. If it doesn't move, it's safely sealed. If not, you need to store it in the fridge. Once cool, you can store sealed jars in a cool, dark place for about a year.