| 1 |
Cut the tops and roots off flush with the beet. Scrub throughly. |
| 2 |
Place the beets on a roack in a large roaster. Cover and bake at 400 F. until tender, about 1 hour for medium-sized beets. Meanwhile, preheat hot tap water and jars in canner. Prepare lids. |
| 3 |
When the beets are tender, fill the roaster with cold water. Slip the skins off the beets. Slice or cut large beets; small beets can be packed whole. |
| 4 |
Combine the vinegar, water, sugar, and salt in a medium-sized saucepan. Bring to a boil, then add the prepared beets and heat 5 minutes. |
| 5 |
Pack the beets in clean, hot pint jars. Add hot brine to cover. Leave 1/2 inch headspace. |
| 6 |
Process in a boiling-water-bath canner for 30 minutes. |
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