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Old 10-15-2010, 03:30 AM   #1
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Pickled beets

I have a bunch of beets and some of them are starting to go off. So, I want to make a large batch of pickled beets before any more go off. The ingredients are beets, water, vinegar, and sugar. It's a Danish recipe, so I'm not asking for recipes for pickling beets.

I will have enough that I will need to can them. I figure a boiling water bath should be good enough, since there is vinegar and sugar. How do I figure out how long to can them for? Or does it really need to be pressure canned? I don't have a pressure canner, so if it is necessary, I will refrigerate them instead.

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Old 10-15-2010, 07:02 AM   #2
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We add some sliced onions, bay leaf, and cloves; and, instead of plain water, use some of the cooking water / beet juice to cut the acidity of the vinegar. I imagine the food police will be along shortly to discourage your canning of the pickled beets .
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Old 10-15-2010, 07:23 AM   #3
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Process 30 minutes in boiling water
bath.

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Old 10-15-2010, 07:35 AM   #4
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I like pickled beets. I don't know anything about canning, but I'll help you eat them!

Oops, I'd better change shirts first!
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Old 10-15-2010, 11:21 AM   #5
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Quote:
Originally Posted by justplainbill View Post
I imagine the food police will be along shortly to discourage your canning of the pickled beets .
I hear no sirens in the distance.....as long as the amount of water (or other liquid) does NOT exceed the amount of vinegar used. And, yes, 30 minutes would be the appropriate time in a Boiling Water Canner.

I love using brown sugar instead of regular white.
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Old 10-15-2010, 03:32 PM   #6
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MMMMM pickled beets, yum!

Thank Goodness the food police are here--people giving good advice, to serve and protect. When serving and protecting are bad things, I'll let you know.
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Old 10-15-2010, 05:15 PM   #7
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Quote:
Originally Posted by justplainbill View Post
We add some sliced onions, bay leaf, and cloves; and, instead of plain water, use some of the cooking water / beet juice to cut the acidity of the vinegar. I imagine the food police will be along shortly to discourage your canning of the pickled beets .
Using the cooking water is a good idea, but I won't be using it this time. I'm going to bake the beets. The tops are cut too short, the little "tails" are mostly cut off and there are cuts in the skin. I would lose far too much good stuff into the cooking water. Danes do their best to make sure that beets don't leak while cooking ;)
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Old 10-15-2010, 05:16 PM   #8
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Thanks
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Old 10-15-2010, 05:18 PM   #9
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Quote:
Originally Posted by luckytrim View Post
Process 30 minutes in boiling water
bath.

Thanks
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Old 10-15-2010, 05:21 PM   #10
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Quote:
Originally Posted by mcnerd View Post
I hear no sirens in the distance.....as long as the amount of water (or other liquid) does NOT exceed the amount of vinegar used. And, yes, 30 minutes would be the appropriate time in a Boiling Water Canner.

I love using brown sugar instead of regular white.
Thank you.

That's what it says in Joy of Cooking, but it was published in 1975 (the newer one doesn't have any info for canning). I noticed people, in another thread, mentioning that there is new research, so I wanted to be sure.
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