Fell for it again
 

Canning pickled beets.
Recipe says boil them to soften skins for removal.
30min later still not boiling, duh should steam them off, would have been done by now....

Still boiling?

This is the procedure and recipe I use. I love pickled beets. This one allows me to reduce the sugar a bit if I want to.

We always use an 8 quart pot to boil them - not the pressure canner. Then we use the water bath canner to jar them.

Anyhow, we cut the leaves to leave about 3 inches of the leaf stems, and also about the same for the tap root. Of course, this is after cleaning them completely. Then they go into the boil and the liquid is retained after we "skin" them.

Here's the path I use to get the best pickled beets your taste buds have ever enjoyed.

Pickled Beets
--------------------
Ingredients: Yield: 5 pints

4 cups sugar (adjustable to your taste)
2 cups beet water
2 cups White distilled vinegar ( I tried cider vinegar and it wasn't as good)
1 Teaspoon Ground Cloves (plus or minus to your taste)
Garden-fresh beets, washed

Directions:
1. Boil beets in enough fresh water to cover, until tender.
2. Allow beets to cool enough to handle, then remove skins (they should slip right off).
3. If beets are small, leave whole, otherwise quarter or half as desired. (or slices)
4. Place beets in clean pint jars.
5. Strain the beet water to make the brine to ensure no particulates.
6. Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim.
7. Wipe jar rims to remove any spills.
8. Add lids and rings.
9. Process 10 minutes in a hot water canner. (I do 15 minutes and it does not affect the taste)

Let the jars cool and the lids seal. I like my pickled beets cold, so the jar in use goes into the Fridge.

Edited to add: Keep the lid on the pot to get the mixture to boil quicker and longer.

[QUOTE=PhilaGardener;600888]Still boiling?[/QUOTE]

Haha
Nope all pickled up.
Watched pot never boils.....

For what it's worth - I put a huge load of well washed beets in the pressure canner (on the bottom screen and with a couple of quarts of water) and cook them for about 10 minutes with 10 pounds pressure. They are almost cooked and the skins slip right off. I no longer make pickles, just dice them add 1/2 tsp salt and boiling water, then pressure can for 30 minutes (in pints) at 10 pounds. So handy for making borscht all winter.

Sounds great Salix.
Pickled beets are good, but the vinegar can overpower the flavor. Tried them this morning and they need time to mellow.
Beets cubed and tossed in a light vinaigrette and fridged for a couple hours are much better.
Next year canned beets for me.

I like pickled beets but you have to get the sugar right.
You can also just use canned beets and do the same thing in the refrigerator as you want them.