Preparation Time: 85 minutes
Cooking Time: 35 minutes
Servings: 4 pints
3 lbs. fresh, small beets
2 sugar cups
2 water cups
2 cider vinegar cups
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole all spice
Scrub beets and detruncate tops to 1 inch. Put in a Dutch oven and cover with water. Bring to a boil.
Reduce heat and let simmer, covered, until tender, 25-35 minutes.
Remove from water and let cool. Peel beets and cut into fourths.
Place beets in a Dutch oven with vinegar, sugar, and water.
Wrap cinnamon sticks, cloves, and all spice in a double thickness of cheesecloth. Add to beet mixture.
Boil,then reduce heat and cover. Let simmer 10 minutes. Discard spice bag.
Pack beets into four hot sterilized 1-pint jars to within ½-inch of the top.
Carefually Scoop hot liquid over beets, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mixture. Wipe rims carefually. Place tops on jars and screw on bands until fingertip tight.
Place jars into canner with boiling water, ensuring that they are completely covered with water. Let boil for 35 minutes. Remove jars and cool.
Carbohydrates 12 g
Fat 0 g
Protein 1 g
Sodium 44 mg