Procedures

1. 1

   Prepare a boiling water bath canner and 3 pint jars. Place 3 new canning lids in a small saucepan and bring to a gentle simmer.

2. 2

   Combine vinegar, water and salt in a small saucepan and bring to a boil.

3. 3

   Divide pickling spice between the three jars.

4. 4

   Pack the beets into the jars and top with hot brine, leaving 1/2 inch headspace.

5. 5

   Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

6. 6

   Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

7. 7

   When time is up, remove jars from canner and let cool on a folded kitchen towel.

8. 8

   When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

9. 9

   Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.