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Harvard Beets For Canning And Cooking - Recipe

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Cook beets until tender to fork. Skin them and cut into pieces. Mix sugar, vinegar and salt separately for each pint jar. Pour mixture over beets in the jar(s). Add enough water to cover the beets. Put on lids and place in kettle. Cover with water and bring to a good boil. Turn off burner and let set 5 minutes. Lids should "pop" to seal as they cool. Remove from water.

NOTE: When cooking "Harvard" style, simply thicken part of the juice with clear jell or cornstarch, and heat the beets in the sauce.

- Beets
-1/4 cup sugar
-1/4 cup vinegar
-1/2 teaspoon Salt