Dad's Canned Pickled Beets (2024)

Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once. Dad’s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment is needed for this one! They’re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!

DAD’S CANNED PICKLED BEETS

I don’t care what anyone says, it’s the foods you grew up eating which become the comfort food you crave as an adult. And, strangely, it’s the foods that your mom and dad prepared for you that remind you of your childhood, your innocence, and a simpler time. That’s exactly why I make Dad’s Canned Pickled Beets every year!

I’ve tried dishes that wonderfully talented cooks have prepared, yet, they fail in comparison to the same dish my mom or dad prepared years ago. Some of those recipes, I’ve taken from my parentsand have improved upon them, but for the most part, I leave them just as they are, because as they are is the best they can be!

This recipe is one of them; a classic pickled beet that my dad still makes to this day. I’ve not changed it, even though most canning experts will recommend adding cloves or pickling spice, etc. I cannot bring myself to change something as deliciously simple and satisfying as my dad’s homemade pickled beets.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Beets– This recipe makes a batch of pickled beets. I’m using 10 pounds of red flesh beets. Obviously, candy cane or golden beets will not yield the same bright red results.
• Vinegar – Plain white vinegar is best. It will give you that tartness and will certainly help with preserving because of the high acidity level.
• Water
• Sugar – These beets are sweet. Don’t be tempted to cut back on the sugar if you are canning these beets. Sugar is a preservative as well.

BOILING BEETS

The hardest part of making this recipe is boiling the beets. It does take quite some time, which is why this is a perfect recipe for a rainy, cool Saturday afternoon. Start by washing the beets really well. Don’t cut off the stem or the tail of the beet no matter how much you want to! Doing this will allow the beet to drain off its natural deep, red colour. You will want to preservethat colour!

Once you’ve properly washed them, place them into a large pot and cover them with cold water. I wash beets the same way I would wash potatoes if I were making baked potatoes. Use a potato brush, and under cool running water, brush the skin until clean. Farm-bought beets will have sand on them. Even store-bought beets, which have been previously washed, still need a little scrubbing action.

Bring the water to a boil and reduce the heat to medium-high. You can place a lid on the pot to speed up the cooking time, but be careful that the water doesn’t boil over. The water will turn a dark red and might make quite a mess! When the beets are fork-tender, drain them into a large colander and allow them to cool.

In the meantime, in a saucepan, bring to a boil, the sugar, water, and vinegar. Stir occasionally and once boiled, reduce to a simmer.

PREPARING THE BEETS

With only your fingers as a tool, apply mild pressure to the skin of the beet and push to remove the skin. This takes some patience, depending on how many beets you’ve cooked, but you want to avoid cutting the flesh of the beet away with a knife.

Once done, slice off what is remaining of the stem and the tail, and cut the beets any way you desire. I like to quarter them and then quarter them again so that they resemble orange sections. Sometimes, I like to slice them into 1/4-inch rounds. And, other times, I cut them into large dice, like you see in the photos.

Pack the sliced beets into sterilized mason jars. (See note on sterilization below.) I like to use a metal funnel to avoid any of the beets coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar with the beets and ladle in the syrup leaving at least 1/4-1/2 inch headspace.

Remove the funnel and place a warmed, sterilized seal on the jar. (See note on sterilization below.) Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

WATER BATH CANNING VERSUS PRESSURE CANNING

To be perfectly honest, I’m comfortable with both, but most people seem to be more comfortable with water bath canning. That hissing, steaming pressure canner can be quite scary for the inexperienced canner; I get it! Luckily, this recipe is completely safe to use the water bath canning method.

Water bath processing is a processing method used in home canning for high-acid foods. The jars are filled with food and are sealed with a lid. The jars are boiled completely and covered in water for a specific amount of time. High-acid foods areitems such as jams, jellies, pickles, relishes, salsas, and tomato products. So, water bath canning is perfect for Dad’s Canned Pickled Beets.

In contrast, pressure canning uses a pot with a vent and a pressure gauge. The lid is either sealed using clamps or is screwed on. This type of canning is used to heat the food in the jars hotter than a boiling water bath method can. Low-acid foods must be processed in a pressure canner to be considered safe. That’s probably why pickling-type recipes are the most common canned goods. Pressure canning must be used for anything with meat, beans, etc.

HOW TO WATER BATH CAN

STEP 1: PREPARING THE JARS

Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and as cheap as frying an egg. It takes time, and investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and Dad’s Canned Pickled Beets deserve nothing less! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.

Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.

See Also

Quick Pickled Red Onions - ElaveganNo-Cook Cranberry Relish Is a Bright Addition to Your Holiday TableCranberry Sauce Recipe - Celebrating SweetsLiving the Good Life { Grandma Mary's Jezebel Sauce}

STEP 2: PREPARING THE SEALS AND RINGS

Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.

The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.

If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!

STEP 3: PREPARING THE CANNER

You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert acanning rack or matinto the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break. Once you’ve done this, bring the water to a full boil.

In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.

Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.

STEP 4: FILLING THE JARS

Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in acanning funnel. It will help you ladle the food into the jars without making a mess. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need abubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.

Lastly, you will need amagnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.

Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!

STEP 5: BOILING THE JARS OF FOOD

Carefully lift the jars straight up using ajar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.

Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.

Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not been sealed, you can either discard it or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.

HOW TO WATER BATH DAD’S CANNED PICKLED BEETS

Using a jar lifter, place the filled jars back into the large pot of boiling water. Be sure the jars are not touching the bottom of the pot. This might cause the jar to break. I use a circular cooling rack that fits right into the bottom of my pot. (If you have a canning pot with a wire jar rack, then you won’t need to worry about this.)

Bring the water back to a boil and allow the jarred beets to remain in the boiling water for 20 minutes. Carefully remove the jars and place them on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your beets for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, retighten the lids, and store them in a dark, cool place. These jarred beets will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work. To be completely honest, I’ve been canning for many years, and I’ve rarely had this occur.

There you have it! Always keep a jar in the refrigerator. They’re delicious when served chilled. I often will eat two or three pieces right from the jar like you would a pickle. I also love to serve them with a turkey dinner in place of the cranberries. And they are a great addition to a spinach salad with walnuts and feta cheese!