Six weeks ago I pulled the last of my beets and put them in storage. I was checking and noticed some were starting to dry out so I decided to can what was left. For a recipe, I used my favourite canning reference book, the Farm Journal's Freezing and Canning Cookbook.
24 small beets (2-2 1/2")
Cook beets well. Cool, peel and slice.
1 large onion sliced (if desired)
2 cups 5% acid strength cider vinegar
1 1/4 cup sugar
2 tablespoons canning/pickling salt
1 cup water
6 whole cloves
1 stick cinnamon
Tie cloves and cinnamon in a cheesecloth bag. Bring vinegar, water, sugar, salt and spice bag to a boil. Add sliced beets and onions and simmer for five minutes. Remove the spice bag.
Fill four sterilized hot pint jars (I used two quarts instead) with beets and liquid to 1/4" from the top. Remove air bubbles and clean the jar rims. Place sterilized lids on top and secure with rings.
Place jars in a boiling water bath that covers the lids by at least 1" and process for thirty minutes. Begin timing once the water returns to a full boil. When done, remove the jars and allow them to cool undisturbed. Once cool, check the seal. Keep your jars in a dark, cool place until needed.
This is a lot more work than the simple fresh pickled beets I make in the summer, but it's a good way to keep the last of my crop from spoiling. - Margy