How to Make
Pickled Beets

1. Place canning jars and collars in the oven for 20 minutes at 225 degrees to sterilize. Heat lids in hot water, not boiling. Keep jars,  collars and lids hot until ready to use.
   
2. Tie pickling spice in a square of cheesecloth, creating a spice bag. Combine with vinegar, water, salt and sugar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes. Discard spice bag.
   
3. Drain beets; place in ice bath to cool; slip off the skins removing tap root and stems.
   
4. If necessary, return pickling liquid to a boil. Pack beets into a hot jar to within 3/4 inch of top of jar. Add hot pickling liquid to cover beets to within 1/2 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more beets and hot brine. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot brine.
   
5. When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 30 minutes.
   
6. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
   
7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.