CANNING BEET RECIPE RECIPES

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PICKLED BEETS (FOR CANNING) RECIPE - FOOD.COM



Pickled Beets (For Canning) Recipe - Food.com image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Total Time 1 hours

Prep Time 1 hours

Yield 6 pints

Number Of Ingredients 8

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

  • In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  • Slice into about 1/4-inch thick or cut into cubes.
  • Pack snuggly into the canning jars (be careful not to bruise).
  • In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  • Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  • Process in a boiling water bath for 12 minutes.
  • Cool on a rack.

Nutrition Facts : Calories 409.5, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 233.7, CarbohydrateContent 98.2, FiberContent 6.8, SugarContent 90.1, ProteinContent 5

HOMEMADE CANNED SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT



Homemade Canned Spaghetti Sauce Recipe: How to Make It image

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 10 minutes

Prep Time 01 hours 30 minutes

Cook Time 40 minutes

Yield 9 quarts.

Number Of Ingredients 15

25 pounds tomatoes (about 80 medium)
4 large green peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Steps:

  • In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 118 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

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