How To Cook And Bottle Beetroot

Trim and peel slice thinly. Place beetroot into a pot of water skins on and bring to the boil. Remove from oven and turn right way up.

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Cool for 10 minutes then peel with a vegetable peeler or simply split and squeeze the skin with gloved hands the skin should slip off easily.

How to cook and bottle beetroot. Pour beetroot water mix over beetroot to the top and place lids on tight. To boil beetroot add whole beets to boiling water and cook for about 45 minutes depending on their size. Tender boiled beetroot goes beautifully in this warm beetroot.

A skewer should slide through the thickest part easily to indicate it is cooked. Remove from the boiling water and allow to cool. Cover with water and boil until tender.

Combine vinegar salt beet water sugar cinnamon and spices. Boil until the beetroot is soft about 30 minutes think of the softness you aim for with potatoes. Fill the jars with the beetroot slices being careful not to burn yourself.

Place the jars and lids face down on a baking paper covered tray in the oven at 150 degrees for about 15 minutes. Wash the beetroot to remove most of the dirt and then chop leaf stems off the beetroot so only an inch or so is left.