---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pickled Beets
  Categories: Vegetables, Canning
       Yield: 8 pints
  
       7 lb Beets
            -(2 to 2-1/2 diameter)
       4 c  Vinegar (5 percent)
   1 1/2 ts Canning or pickling salt
       2 c  Sugar
       2 c  Water
       2    Cinnamon sticks
      12    Whole cloves
       4    -to...
       6    Onions, if desired.
            -(2 to 2-1/2 diameter)
  
   Yield: About 8 pints
   
   Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
   prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
   sizes together with boiling water and cook until tender (about 25 to 30
   minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots
   and stems and slip off skins. Slice into 1/4-inch slices. Peel and
   thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put
   spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
   Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with
   beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
   allowing 1/2-inch headspace.
   
   Adjust lids and process according to the recommendations in Table 1.
   
   Variation: Pickled whole baby beets. Follow above directions but use
   beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice.
   Onions may be omitted.
   
   Table 1. Recommended process time for Pickled Beets in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                          1,001 - 3,000 ft: 45 min.
                          3,001 - 6,000 ft: 40 min.
                            Above 6,000 ft: 45 min.
   
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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