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1
To cook beets, leave about 1 inch of stalk on the beets and bring to a boil in a large kettle with enough water to just cover them.
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2
It generally takes 25-30 minutes at a full boil.
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3
Test with a sharp knife to make sure they are tender.
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4
Drain and cover immediately with cold water.
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5
Peel and quarter or cut into desired size chunks.
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6
Using pint measure, measure out enough prepared beets to make 12 pints and set aside.
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7
To prepare syrup:.
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8
In a large stainless steel or enamel kettle, mix together the vinegar, sugar, and salt.
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9
Make a spice bag by cutting a 6-in square of cotton cloth and placing the pickling spice on the square.
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10
Draw the sides together to form a bag and tie with a string or a piece of cloth.
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11
DO NOT USE TWIST TIES.
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12
Add spice bag to the vinegar mixture and bring to a boil.
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13
Boil for 5 minutes then remove the spice bag and discard it.
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14
Pour the prepared beets into the syrup and boil for an additional ten minutes.
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15
During this step, prepare canning jars by placing 12 jars into a hot water bath (either in the sink or in a large pan will work).
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16
Also prepare the lids (not the rings) by placing them in a small pan of boiling water.
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17
(the lids with white on the inside work better than those with metal on the inside).
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18
When beets are done boiling, fill the hot jars to 1 inch from the top of the jar and cover with hot syrup leaving 1/2 inch head space.
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19
Wipe rims of jars with damp cloth, use tongs to retrieve lids and place on jars, then seal with the rings.
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20
Process in boiling water bath for 10 minutes.
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21
Remove from bath and set on dry surface to cool.
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22
(I use a large bath towel to set the jars on to reduce the risk of the jars cracking from cooling too quickly).
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23
Leave at least an inch of space around each jar while cooling.
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24
Store in a cool, dark space.
