Beets

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Plain ol' Beets
Pickled Beets
Beet Relish
Beet Juice Jelly

Plain ol' Beets

Wash beets leaving 1 inch of steams and roots to prevent bleeding. Cover with water and boil 15 - 25 minutes until skins slip off easily. Dip in cool water until cool enough to handle. Slip off skins and trim off roots and stems. Hot pack beets into jars leaving 1 inch headroom. Cover with boiling water leaving 1 inch headroom.

For pints, process for 30 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet. For quarts, process for 35 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.

Pickled Beets

6 quarts fresh red beets
4 1/2 cups sugar
4 cups cider vinegar
1 tsp. salt
1/4 tsp. cinnamon

Wash beets leaving 1 inch of steams and roots to prevent bleeding. Place beets in pot, cover with water, and bring to boil. Simmer 30 minutes until tender. Drain beets, keep the juice. Slip the skins off the beets. If desired. Slice beets. Add remaining ingredients to beet juice and simmer for 15 minutes. Stirring often. Pack beets into quart jars leaving and cover with boiling juice mixture leaving 1/4 inch headroom.

Adjust lids and process in a boiling water canner 30 minutes at 0-1,000 feet altitude; 35 minutes at 1,001-6,000 feet; 40 minutes above 6,000 feet.

Beet Relish

3 cups canned beets, drained (or prepare like you would for Plain ol' Beets)
1/4 teaspoons ground cinnamon
1 cup vinegar
1/4 teaspoon ground cloves
6 1/2 cups sugar
1/4 teaspoon ground allspice
2 teaspoons grated horseradish
1 bottle liquid fruit pectin

Yield: about 8 half pints

Put beets, vinegar, sugar, horseradish and spices into a large pan. Mix well. Bring to a full rolling boil over high heat and boil 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim. Ladle into hot jars leaving 1/2 inch headroom.

Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Beet Juice Jelly

3 cups beet juice
3 teaspoons lemon juice
1 package of pectin
1 package of grape Jell-O
4 cups sugar

Combine beet juice, lemon juice, and pectin. Bring to boil. Add Jell-O and sugar. Boil until dissolved. Pour into jars leaving 1/4 inch headroom.

Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.