Canning Beets

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Select small, young, fresh beets; wash, put them into boiling water and boil carefully for 30 minutes, then remove the skins. Pack the beets into quart jars, add warm, salted water, and a little vinegar, if desired, adjust rubbers and seal. Put jars in large boiler, with rack at the bottom. Cover jars entirely with warm water and cover boiler. Let come to a boil gradually and boil for 24 hour. Lift jars from boiler and run warm beeswax around rubbers.

Young carrots and turnips may be canned the same way.