Canned Beets
Ingredients
Directions
Prepare the beets
Wash small beets, leaving on roots and 2 inches of stem.
Boil for 20 minutes, then drain and cold dip.
Remove skins, roots, and tops.
Pack and steam
Pack beets in sterile jars; add salt and vinegar to each jar.
Fill jars with boiled and cooled water.
Cover jars 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
- Small beets
- The main vegetable, becoming tender and sweet as it cooks and is packed.
- Vinegar
- Adds sharp acidity that balances the beets' earthy sweetness and gives a tangy flavour.
The step that matters
Cover jars and steam for 1 to 1½ hours. The heat must reach the centre of every jar and hold for the full time. Too short a steam leaves the beets underdone and their texture and flavour less consistent.
“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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