Can Your Beets Like a Pro! Easy Technique for Better Beets Than Ever!

During beet harvests, it's the perfect time to can them. I've always loved beets; I suggest this super simple way to make them for a tasty and delicious result.

Yield: 4 liters of beets

You will need 

7 1/2 pounds of beets (excluding the weight of the leaves).

3 cups of apple cider vinegar

4 cups of granulated sugar.

Preparation

Scrub and clean the beets, leaving the tails and about half an inch of the stems attached to retain all the color and nutrients during cooking.

Transfer the beets to a large pot and cover them completely with water.

Cover and bring to a boil, then let simmer for 50 to 60 minutes.

Drain the beets and let them cool until you can handle them.

Peel the beets, trimming the sides and the tails, then the skins should slide off.

Cut the beets into cubes or slices.

Heat your Mason jars in the oven at 225 degrees f for about 15 minutes.

Sterilize the lids in boiling water, use the lids while they're still very hot.

Transfer your beets into a pot and add 3 cups of apple cider vinegar and 4 cups of granulated sugar. Bring to a boil. The liquid level should be equal to the beets; add vinegar if necessary.

Keep the beets bubbling while you fill the jars.

Remove a hot jar from the oven and fill it with beets. Bring the level of the beets and juice to within 1/4 inch of the top of the jar, but no more.

Using a clean, damp cloth, wipe the upper edge of the jar and add your lid and its ring. Do not screw the ring too tight.

Image source: Instructables

Let cool on the counter overnight, then store the jars in a cool, dark, dry place.