-
Step 1
Select beets that are fresh, free of a lot of scars or damage. Wash the beets well, remove the leafy tops, the roots and peel with a vegetable peeler.
-
Step 2
Use a sharp knife to dice the beets into small pieces approximately 1/2 inch by 1 inch. Put the diced beets into a lidded saucepan.
-
Step 3
Season the pot with about one tablespoon of light brown sugar for each beet. Add 1/2 tsp. of cinnamon for the pot. Add just enough water to cover the beets.
-
Step 4
Cover the pan and set the beets over high heat. Bring the pot to a boil and then simmer until the beets are just tender. Test their tenderness with a fork to avoid overcooking them.
-
Step 5
Remove the pan from the heat and drain the liquid. Use a sterilized ladle and fill sterilized canning jars with the cooked beets leaving no head space.
-
Step 6
Set the lids in place on the jars using sterilized tongs to avoid contamination. Add the rings and loosely screw them into place.
-
Step 7
Use a pressure cooker to sterilize the jars of cooked beets. Follow the manufacturer's directions carefully to assure adequate sterilizing time and proper sealing of the jars.
