Canning Beets...

Canned beets just shouldn't taste like dirt I always say. Unfortunately, when they come off the grocery store shelf that's just the way it is. There's no comparing them to homemade .... so if you thought you didn't like beets, try these.

Step 1: Cut the tops of the beet greens to about two inches so they don't bleed while cooking.

Step 2: Scrub, scrub, scrub with a stiff brush. Then rinse rinse rinse well. (The secret's in the scrubbing and rinsing - maybe that's why they don't taste like dirt.)

Step 3: Submerge in boiling water until skins slip off... a big pot might take 40 minutes. Throw water away.

Step 4: Submerge skinned beets in cool water reserving liquid for vinegar solution. Strain beet juice. Skin and slice beets. (I like mine in chunks)

Step 5: Vinegar Solution: (Makes enough to fill 7 quart jars.)

Bring to a boil:

1 cup strained beet juice

1/2 cup vinegar

1/2 cup sugar

1/2 Tbsp. salt

Step 5: Pack jars with beets. Pour boiling vinegar mix over beets leaving an air space at top of jar.

Step 6: Process 10 minutes. Turn burner off and leave set until cool. Turn upside down until

you hear the lids seal. (They will make a click noise).