Creasie Mills, New Tazewell, Tennessee
Recipe by Southern Living October 1997

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Yield:
8 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beets in water to cover in a large Dutch oven over medium-high heat 30 to 35 minutes or until tender. Drain and peel. (If beets are too large for jars, cut into pieces.)

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  • Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

  • Pack hot beets loosely into jars, filling to 1/2 inch from top. Cover beets with hot syrup. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.

  • Process in boiling-water bath 30 minutes.

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