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CANNING RECIPE:
Pickled Beets

Boil beets for 3/4 hour. Don't peel yet
Cut to within 1" of stem and dump into sink when cooked
Fill the sink with cold water and squeeze skin off
Sterilize jars by putting them in the oven at 225* for at least 10 minutes
Sterilize lids by boiling for 15 minutes

Boil the following together for 5 minutes:
4-cups vinegar
1-1/2 cup water
1-cup sugar
1-1/2 tsp salt
3-tbsp mixed whole pickling spice (tied loosely in a cheese cloth bag)


Slice the beets and put into jars
Pour liquid over sliced beets
Wash rims and seal

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