| 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" <snardo@ONRAMP.NET>
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