Are you looking for a new way to enjoy the sweet and earthy flavor of beets? Look no further than this delicious recipe for canned beets! Perfect for meal prep or as a tasty side dish, these beets are a great way to add some authentic Polish flavor to your meals.
What's more, this recipe is a true labor of love that has been passed down through generations of my family. Making and canning these beets is a special tradition that we've cherished for decades, and I'm excited to share it with you!
These canned beets are not only tasty but also incredibly nutritious. Packed with fiber and other essential nutrients, they're a healthy addition to any meal. Plus, canning them ensures that they stay fresh and delicious for months to come!
So why not try your hand at making these delicious canned beets? Whether you're new to Polish cuisine or a seasoned fan, this recipe is sure to be a hit at your dinner table.
This recipe for canned beets has been passed down through generations of my Polish family. Originally shared by my Polish grandmother and later passed on to my mother, a first-generation Polish American, this recipe has been cherished and enjoyed for decades. The handwritten recipe card dates back to circa 1970 and serves as a treasured link to my family's culinary heritage.
To make this recipe, you will need a few simple ingredients, including a large basket of fresh beets, vinegar, sugar, canning jars, and a sharp knife. Beets are not only delicious but also a great source of fiber, making them a nutritious addition to any meal. My grandmother used to store her canned beets in a root cellar, ensuring they stayed fresh for months on end.
Whether enjoyed as a side dish or used as a flavorful ingredient in other recipes, these canned beets are a true taste of my family's history and culture.
A large basket of beets (approx. 5-6 pounds)
Water for boiling beets
1 cup vinegar
1 1/2 cups water
1 cup sugar
Canning jars, lids, and bands
Wash the beets thoroughly, remove the leaves and roots, and trim off any rough spots. Cut off the tops of the beets, leaving about an inch of the stem intact.
In a large pot, cover the beets with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 45-60 minutes. The cooking time may vary depending on the size and freshness of the beets.
Drain the beets and let them cool. Once cool, peel off the skins and cut the beets into bite-sized pieces.
In a saucepan, combine the vinegar, water, and sugar. Bring the mixture to a boil and stir until the sugar has dissolved. Repeat this step until you have enough sauce to cover your beets.
Add the beets to the saucepan with the liquid, and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
While the beets are cooking in the sauce, sterilize your canning jars, lids, and bands according to the manufacturer's instructions.
Once the beets are cooked and the jars are sterilized, carefully ladle the hot beets and liquid into the jars, leaving about 1/2 inch of headspace at the top.
Wipe the jar rims with a clean, damp cloth, and place the lids and bands on the jars, tightening them just enough to seal them.
Place the jars in a canner or large pot of boiling water and process them for 30 minutes. Once processed, remove the jars from the canner and let them cool on a towel or wire rack.
Once the jars are cool, check the seals to make sure they are tight. Store the jars in a cool, dark place for up to one year.