Laura Anne Lapp

Harvard Beets

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Preparation info

  • Yield: approx.

    4 pints

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

You can serve this type of beet as a quick vegetable or side dish to almost any meal.

Ingredients

  • 1½ cups sugar
  • 2½ tablespoons cornstarch
  • 2½ teaspoons

Method

  1. Mix sugar, cornstarch, and salt.
  2. Add in vinegar and water.
  3. Mix well.
  4. Stirring often, heat brine over medium heat until boiling.
  5. Remove brine from heat and pour over beets.
  6. Ladle into jars.
  7. Wipe the jars and rims, making sure to remove any sticky remnants of brine.
  8. Place the lids on clean jars and close