Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Red Ribbon Pickled Beets — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Red Ribbon Pickled Beets — Mrs. Wages
Ingredients
- 6 1/2 cups cooked and peeled beets
- 1/2 cup prepared horseradish
- 1 cup white vinegar (5% acidity)
- 1 cup granulated sugar
- 2 medium red onions, sliced
- 1 packet Mrs. Wages® Pickled Beets Mix
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Combine beet mix, horseradish, vinegar, sugar and beets in large pot. Simmer for 10 minutes. Remove from heat. Add sliced onions, mix well. Pack beets into sterilized jars, leaving 1/2-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch headspace.
- Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 3 parts vinegar and 1 part water. Hot water bath for 20 minutes for pints and 30 minutes for quarts. Product is ready to eat in 24 hours.
- Processing: As published by Mrs. Wages: "Hot water bath for 20 minutes" (boiling water bath canner) - 20 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.