BHM's Homesteading & Self-Reliance Forum

Posting requires Registration and the use of Cookies-enabled browser

Old 11-16-2015, 10:38 PM
MaKarsky MaKarsky is offline
New Member
Join Date: Nov 2015
Posts: 4
Default Pickled Beets Recipe from old Ball Jar CanningBook

Does anyone have the old Ball Jar Recipe for Pickled Beets. I have misplaced my Ball Jar Canning Book. Can't spend anymore time today looking for it. Thanks for the help. My beets are cut up and waiting.
Reply With Quote
Old 11-20-2015, 07:38 PM
Mad_Professor Mad_Professor is offline
Grand Master Pontificator
Join Date: Mar 2008
Posts: 1,744

I don't have the Ball book but this is similar to what I've done, but added some allspice to the pickling mix also.

Preparing and Canning Pickled Vegetables
Pickled Beets

7 lbs of 2- to 2-1/2-inch diameter beets
4 cups vinegar (5 percent)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2- to 2-1/2-inch diameter) if desired

Yield: About 8 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.
Table 1. Recommended process time for Pickled Beets in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 30 min 35 40 45

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

top ^
Reply With Quote
Old 03-04-2016, 11:45 PM
RochBear Male RochBear is offline
Join Date: Apr 2015
Posts: 56
Default using the pressure canner to cook beets

One thing I found, and it seems to work well, is use a pressure canner/cooker to cook the beets. As before, leave 1 inch of stem and roots on beets. Put several inches of water in the canner, and then fill no higher than 2/3rds with beets to be cooked. Put on the lid and weight, bring to 15 pounds of pressure and hold for 15 mins, then cool until pressure goes to 0, and it's safe to open. Then peel and process the beets per normal.

I find this goes much faster - especially when the beets are large (tennis ball or bigger) Also since you are steaming the beets, they tend not to loose as much color.

My favorite pickled beet recipe is
2 cups water,
2 cups vinegar,
2 cups sugar (or I use honey since I am a bee keeper, and have LOTs of honey to use)
1 T pickling spices
1/2 t. canning salt.

Yum yum.

Reply With Quote


Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -2. The time now is 12:08 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
© 1996 to Present. Backwoods Home Magazine, Inc.