When you pickle beets, you do not pressure can them. It is a good alternative for those who like to water bath their canned goods. The vinegar acidifies the beets, so they can be water bathed.
A water bath canner, quart size jars, lids, and rings, sugar, cinnamon sticks, whole allspice, real salt, white vinegar, and water. A canning funnel is a handy tool as well.
- Wash beets, keeping taproot and 2” of stem.
- Boil the beets until tender, about 25–35 minutes.
- Transfer beets into very cold water.
- Remove skins, stems, and taproots.
- Slice or chop beets to desired size. Keep hot.
- Combine vinegar, water, sugar, and seasonings in a saucepan.
- Bring brine to a boil. Simmer for 15 minutes.
- Remove cinnamon stick.
- Keep brine hot.
- Warm you jars in the oven. Start you water warming in your canner, but not boiling.
- Heat your lids in boiling water.
- Pack your beets into hot jars and cover with the hot brine. Leaving 1/2″ headspace.
- Remove air bubbles with a knife, wipe rim, and put on lid and ring
- Put into canner, start your timer when the water is at a full boil. Keep covered.
- Boil quarts for 35min., pints for 30min.
- Remove from canner, put on towel on counter and let sit for 12 hours.
- Check jars for a seal
- Put in storage.