This 75+ year old step-by-step, from garden to table, canning recipe is a great way to get children and adults to eat beets and enjoy the wonderful benefits of them. No pressure or boiling bath needed.
Beets are packed with vitamins, minerals and have medicinal benefits.
Eating beets can:
- Lower blood pressure
- Improve heart health
- Fight inflammation
- Support brain health
- Help prevent cancer
- Better athletic performance
- Aid in digestive health
- Help you lose weight.
WOW! All that and them some is packed in this powerhouse vegetable that is easy to grow and process.
Just 3.5 ounces of cooked beets contain:
- Calories: 44
- Protein: 1.7 grams
- Fat: 0.2 grams
- Fiber: 2 grams
- Vitamin C: 6% of the RDI
- Folate: 20% of the RDI
- Vitamin B6: 3% of the RDI
- Magnesium: 6% of the RDI
- Potassium: 9% of the RDI
- Phosphorus: 4% of the RDI
- Manganese: 16% of the RDI
- Iron: 4% of the RDI
Beets also contain inorganic nitrates and pigments, both of which are plant compounds that have a number of health benefits.
*RDI = Reference Daily Intake
And in this homemade canning recipe you'll have the added health benefits
of apple cider vinegar, cinnamon, allspice, and cloves!
What you'll need to make delicious Candied Pickled Beets.
2 Cups Reserved Beet Water ( See recipe below)
2 Rounded Cups Pure White Cane Sugar
1 Cup White Vinegar
1 Cup Apple Cider Vinegar
1 Teaspoon Whole Cloves
1 Teaspoon Allspice
1 Tablespoon Cinnamon
Fresh, harvested, prepared organic beets
(Detroit Red Or Ruby Queen works best)
Let's can some awesome beets!
Harvest beets when they are no bigger than a golf ball.
Wash, removing all dirt.
Inspect each beet, removing any dead leaves and debris.
Stand beets upright in a crate and let rest overnight in a cool area.
Next day: Cut off leaves, leaving 2" of stem above the beet.
Do not remove root.
While cutting off leaves, fill a large pot with hot water, bring to a boil.
Only prepare enough beets to can up to 7 pints at once.
Add prepared beets to boiling water. Be careful, water is hot!
Boil beets 10 minutes or until fork tender.
Meanwhile fill sink with cold water and ice.
Fork tender beets in about 10 minutes.
Remove beets from water and place in large stainless steel bowl.
In another pot, strain 2 cups of beet water to make syrup.
Place beets in ice water.
Make Candied Pickling Syrup.
Add the following ingredients to the reserved Beet Water.
2 Rounded Cups Pure Cane Sugar
1 Cup Apple Cider Vinegar
1 Cup White Distilled Vinegar.
1 Teaspoon Whole Cloves.
1 Teaspoon Allspice.
1 Tablespoon Cinnamon.
Stir all ingredients and set aside.
Prepare cooked beets, removing roots, skins, and stems.
Easily done by rubbing beets with your hands.
Cooked beets should be free of all skins, roots, and stems.
Add cooked, prepared beets to candied pickling syrup.
Bring beets and pickling syrup to a rolling boil.
Boil beets in candied pickling syrup for 10 Minutes.
Remove from heat and pack into hot, sterile, pint canning jars*.
Add Candied Pickling Syrup to 1/2" to top of jar.
Wipe top of jar with warm damp cloth to clean.
Seal jar tightly with hot, sterile lids and bands*.
Place filled Candied Pickled Beets jar on towel on countertop.
And wait for the pops to ensure all jars have sealed.
Allow the beets to remain in jars at least 24 hours before tasting
for best flavor.
*Just a note:
I did not include steps for sterilizing jars and lids in the photos above.
To sterilize jars, place jars in sink and fill with boiling water or if your
household tap water is at least 95 degrees, you can just fill the jars with hot
water from your sink.
To sterilize lids and rings, place them in a 2 quart sauce pan, cover completely
with water and bring to a boil. Use tongs to remove lids and rings from water
to place them onto the jars.
Thanks for checking out my grandmother's 75 year old recipe for canning
homemade Candied Pickled Beets.
It's the only way I'll eat beets.
Give this fantastic way of preserving beets a try and reap their healthy benefits
any time of the year!
Leave any comments below or post on our Facebook page.