Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily and fork penetrates fairly easily (about 15 minutes). Put into cold water. Remove skins, top and roots. Cut larger beets into chunks if necessary. (You can also add some whole hard cooked eggs into each jar, say about 4)

2

Make syrup from the above ingredients. Heat syrup until dry ingredients dissolve (usually multiples of the syrup to almost cover the prepared beets will come out about even) and continue to simmer. Pack beets and eggs into sterilized jars to within ½" of top. Pour syrup over beets and eggs to within ¼" of top of jar.

3

Wipe jar top, add sterilized lid, and tighten ring. Place in canning kettle, and add water to just cover all of the jars. Bring to a rolling boil, then adjust heat to maintain a low boil. Process 20 minutes. Remove from water and set out to cool and finish sealing.