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In a large saucepan combine water and vinegar and bring to a boil.
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Then add sugar and simmer to dissolve sugar.
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Now pack prepared beets into jars (I used pint jars), leaving 3/4 to 1 inch of headspace at the top of the jar.
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Pour fully dissolved sugar mixture over beets leaving 3/4 inch headspace.
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With clean cloth wipe around jar top to remove and spilled liquid, making for a good seal.
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Then place on warm jar lids with the rubber ring of the lid touching the jar. Then put on the rings.
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Place jars in canning pot and process in a boiling water bath for 15 minutes. Also, you can process them in a pressure canner if you have one.
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Remove from canner and let cool.
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Now check for sealing before storing.
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If you have any jars that did not seal, they should be refrigerated.