After 10 years canning and developing brunch in Saint Thomas, Pennsylvania, I tested this Pickled Beets Canning Water Bath Ball Mason Jars – 60 Minutes with Ball mason jars and egg muffin pan. 60 min total, yield 3 quart jars. Tested in PA farm kitchen.
Ingredients – Makes 3 quart jars
- 3 lb beets
- 2 cups vinegar
- 1 cup water
- 1 cup sugar
- 1 tsp salt
Instructions
- Boil beets 30 min, slip skins, slice.
- Make brine vinegar water sugar salt.
- Pack beets into 3 quart Ball jars.
- Pour brine, 1/2 inch headspace.
- Water bath 30 min.
Shop: Ball Mason Jars
How long do pickled beets last?
12-18 months pantry.
Peel beets?
Yes, slip skins after boiling.
Reuse brine?
No, fresh brine each batch.
Tested by BBlainee in PA. About me