Canned Beets

Ingredients

• 1 T. salt
• 1 to 2 tb. vinegar

Method

1. 1

   Wash small beets, leaving on roots and 2 inches of stem.

2. 2

   Boil 20 mins.; drain; cold dip.

3. 3

   Remove skins, roots and tops.

4. 4

   Pack in sterile jars; add 1 T. salt and 1 to 2 tb. vinegar to 1 qt. jar.

5. 5

   Fill jar with water which has been boiled and cooled.

6. 6

   Cover; steam 1 to 1.5 hours; fill and seal.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 52. The excerpt below is the record exactly as published.

CANNED BEETS. 1. Wash small beets, leaving on roots and 2 inches of stem. 2. Boil 20 mins.; drain; cold dip. 3. Remove skins, roots and tops. 4. Pack in sterile jars; add 1 T. salt and 1 to 2 tb. vinegar

Cook this with the app: pantry check, scaling, and the assistant.