The One and Only Technique to Follow for Making Canned Beets

The market stalls are brimming with fresh vegetables. It's that time of year when we need to start planning the canning we will do in preparation for the approaching winter season. 

Store your beets in your pantry for 1 year! We tell you everything.

Ingredients

Salt water

- 2 cups of water
- 2 cups of white vinegar
- 2 cups of sugar
- 1 teaspoon of salt

Beets

- 3 1/2 pounds of dark red beets
- 1 to 2 large yellow or white onions 

Materials

- 6 to 7 sterilized canning jars
- lids and rings

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Preparation

Start by washing your beets, making sure to leave the root and cut the leaves one inch from the beet. 

Place the beets in a large pot and cover with water. Bring to a boil and let cook until they are tender. (A knife is easily inserted at this moment) Remove them individually as needed.

Mix all the brine ingredients in another pot. Also, boil a large pot of water.

Using sterilized jars, cut the onion and place it in each jar. 

Add sliced beets, a layer of onion, and finish with beets, leaving half an inch of space at the top of the jar.

Bring the brine to a boil and fill each jar with brine, again leaving half an inch of space.

Clean the tops of the jars with hot water, then place the lids and rings on the jars, taking care not to overtighten.

Place prepared jars in a boiling water bath, ensuring the water covers the jars by at least one inch. 

Bring the water back to a boil and let boil for 10 minutes. Remove the jars from the kettle using a specially designed clamp to avoid burns and let cool before touching!

Soon, you will hear a little pop! If one doesn't seal, don't worry. Just place it in the refrigerator and eat it!

Store the beets in a cool, dark environment.

The following video shows you in detail each step to achieve these delicious canned beets. 

In the comments section, let us know what your favorite marinades are.