Canning Recipes




Spiced Beets, Green Beans, Or Carrots
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1/4 teaspoon salt
3/4 teaspoon allspice
3/4 teaspoon cloves
1/4 stick cinnamon
1/4 piece mace
1 1/2 teaspoon celery seeds
2 cups cider vinegar, 5% acidity
1 cup sugar
2 pints green beans, beets, or carrots

Tie salt and spices in thin cloth bag. Boil vinegar, sugar, and spices
for 15 minutes. Boil a quart jar for 15 minutes. Remove jar from water
and pour in spiced vinegar mixture. Adjust the lid; set aside for 2
weeks.

Remove the spice bag. Cook fresh beans, beets, or carrots (about 2 pints)
until tender, but firm. Cool. Peel beets. (You can use canned
vegetables and omit this step.)

Heat the spiced vinegar and add 1/2 cup of the liquid in which the
vegetables were cooked. Add vegetable and simmer for 15 minutes. Pack
into hot jars, being sure the spiced vinegar covers the vegetables.
Remove air bubbles.

Adjust lids and process 10 minutes in boiling water. Remove jars; cool
and store.

This recipe yields 2 1/2 pints.





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