Ball Canning Pickled Beets Recipe: A Sweet and Tangy Treat
Pickled beets are a delicious and versatile condiment that can be enjoyed on their own, as a side dish, or as an ingredient in salads, sandwiches, and other recipes. They're also a great way to preserve the bounty of your garden or your local farmer's market. In this article, we'll guide you through a classic ball canning recipe for pickled beets, ensuring you create a flavorful and long-lasting treat.
Why Choose Ball Canning?
Ball canning, also known as water bath canning, is a safe and reliable method for preserving food. It involves immersing jars of food in boiling water for a specific amount of time to eliminate any harmful bacteria. This method is particularly suitable for acidic foods like pickled beets, as the acidity helps to prevent the growth of harmful microorganisms.
Ingredients You'll Need:
- 4 pounds fresh beets, trimmed and scrubbed
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- 1/4 cup salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice berries
Instructions:
1. Prepare the Beets:
- Wash and scrub: Thoroughly wash the beets and remove any dirt or debris.
- Boil: Fill a large pot with water and bring to a boil. Add the beets and cook until tender, about 45 minutes to an hour, depending on the size of the beets.
- Cool and peel: Once the beets are cooked, drain them and immediately submerge them in ice water to stop the cooking process. Once cool, slip the skins off the beets.
2. Prepare the Brine:
- Combine ingredients: In a large saucepan, combine the vinegar, water, sugar, salt, black pepper, cloves, and allspice berries.
- Bring to a boil: Bring the brine to a boil over medium heat, stirring until the sugar and salt are dissolved. Reduce the heat and simmer for 5 minutes.
3. Pack the Jars:
- Sterilize jars: Wash the jars, lids, and bands in hot soapy water, and rinse well. Sterilize the jars by boiling them in a large pot for 10 minutes.
- Pack the beets: Fill the sterilized jars with the cooled, peeled beets, leaving about 1 inch of headspace.
4. Pour the Brine:
- Hot brine: Carefully pour the hot brine over the beets, leaving 1/2 inch of headspace. Use a non-metallic tool to remove air bubbles from the jars.
- Wipe rims: Wipe the rims of the jars with a clean, damp cloth to ensure a clean seal.
5. Seal the Jars:
- Place lids: Place the lids on the jars, making sure they are centered.
- Tighten bands: Screw the bands on tightly.
6. Process in a Water Bath:
- Fill pot: Fill a large pot with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.
- Lower jars: Carefully lower the jars into the boiling water using a jar lifter. Make sure the water covers the jars completely.
- Process: Process the jars for 30 minutes, ensuring the water remains at a rolling boil.
- Remove and cool: After processing, remove the jars from the boiling water using a jar lifter and place them on a clean kitchen towel. Allow the jars to cool completely undisturbed.
7. Check for Seal:
- Listen for "pop": Once the jars are cool, press the center of the lid. If it is firm and doesn't flex, the lid is sealed. If you hear a pop when you press the lid, the jar has sealed properly.
- Store: If the jars have sealed properly, store them in a cool, dark place.
Tips and Variations:
- For a sweeter taste: Increase the sugar to 1 1/4 cups.
- For a spicier taste: Add a pinch of red pepper flakes to the brine.
- For a different flavor: Experiment with different spices, such as ginger, cinnamon, or cardamom.
- Use a pressure cooker: For higher altitude canning, use a pressure cooker.
Enjoy your pickled beets!
Pickled beets will last for several months when properly stored. They are a delicious and healthy addition to any meal. Enjoy them on their own, as a side dish, or use them in your favorite recipes.
