Peggi Anne Tebben


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 votes


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


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