Canning Pickled Beets...

We have a teeny garden.  And this year - my red beets 

didn't produce much.  But not to be deterred - I pickled 

and canned them anyhow.  Here's how...

1.  Scrub beets and cut off greens and roots - letting 2" of the 
top greens in place (so they don't bleed out their color).

2.  Boil till soft

3.  Remove remaining stems and rub off skins

4.  Slice beets into pan and add pickling syrup.
Syrup consists of equal parts sugar, water and white vinegar.  
For my little 1 pint jar (yep - just 1 pint...) - I used 1/2 cup of each.

5.  Bring beets & syrup to boil

6.  (Sealing Jars)
While beets are boiling - place canning inner lids into water 
in a separate pan (enough water to cover lids) and bring to boil.

7.  Spoon boiling beets & juice into clean jar.  (use canning funnel)  Wipe top of jar clean and top w/ lid 

right out of the boiling water and a canning ring (not boiled)..... 

Do one jar at a time.

8.  Set aside & listen for the sound of popping lids to let 

you know the jars have sealed.

And next year - hope for more beets!