Canned Beets
Ingredients
Directions
Prepare
Wash small beets, leaving on roots and 2 inches of stem.
Boil for 20 minutes.
Drain and cold dip.
Remove skins, roots, and tops.
Pack and steam
Pack in sterile jars; add salt and vinegar to each quart jar.
Fill jar with boiled and cooled water.
Cover and steam for 1 to 1½ hours.
Fill and seal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beets
- Provide the main flavor, natural sweetness and deep red colour.
- Vinegar
- Adds acidity that gives a tangy taste and helps preserve the beets.
The step that matters
Cover and steam for 1 to 1½ hours. Steaming for the full time keeps heat in the jars long enough to cook the beets through and make the preserve stable. Stopping early can leave the beets undercooked and the seal less reliable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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