| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Condiment, Pickles/rel | 1 | Servings | |
INGREDIENTS
| 3 | c | Beets, canned; drained & ground |
| 1 | c | Vinegar |
| 6 1/2 | c | Sugar |
| 2 | ts | Prepared horseradish |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground allspice |
| 1 | Bottle liquid fruit pectin |
INSTRUCTIONS
Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well. Bring to a full rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once. Skim. Ladle into hot jars; adjust lids at once. Process in boiling water bath (212 degrees F.) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes about 8 half pints. Recipe By : Farm Journal Freezing & Canning Cook Book, pub. Doubleday Posted to EAT-L Digest 27 Sep 96 Date: Thu, 26 Sep 1996 07:59:46 -0400 From: "Sharon L. Nardo" <[email protected]>
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”