recipe on how to can beets in a gallon jar in the refrigerator?

Answer 1

Pickled Beets (For Canning)
These beets have a wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.
35-40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves
6 pints

1. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
2. Slice into about 1/4-inch thick or cut into cubes.
3. Pack snuggly into the canning jars (be careful not to bruise).
4. In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
5. Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
6. Process in a boiling water bath for 12 minutes.
7. Cool on a rack.

Answer 2

1 (4- or 5-ounce) lemon
1/2 pound beets
1 1/2 cups water
1 cup sugar
2 teaspoons packed, grated, fresh gingerroot
1/2 cup blanched, slivered. toasted almonds

Halve the lemon, discard seeds and ends, and cut into small chunks. In a food processor pulse/chop the lemon to medium texture, stopping to scrape down the sides of the bowl as necessary. peel beets and cut to fit processor feed tube if necessary. Replace the chopping blade with a fine shredding disk, and shred the beets. Transfer mixture to a 3- quart saucepan, add the water, bring quickly to a boil, and boil about 15 minutes, until beets are tender; stir occasionally. You should have a scant 2 cups of beet-lemon stock. At this stage, you may refrigerate, covered for a few days, or freeze for a few months.
To complete the preserves place the stock in a 3- quart saucepan, stir in the sugar and gingerroot, bring quickly to a boil, and boil rapidly for 15 to 20 minutes, or until mixture thickens somewhat: a little of the liquid should wrinkle when pushed with a finger after a minute or so on a chilled saucer in the freezer. Stir in the toasted almonds, pack in hot, sterilized jars or glasses, cover tightly, label and refrigerate. This preserve lasts for months.

ENJOY!

Answer 3

Beets are a "low acid food" and really cannot be canned by themselves without pressure cooking.

You can make "Pickled beets" in the refrigerator using this recipe:
Wash twice outside to get most of the dirt off. Wash twice more inside with a good brush. Cut off leaves, leaving 1/2 inch by the beet and do not cut off the root. Cook the beets like you do potatoes until done and can be pricked easily with a fork. Cool. Can stand overnight in a cool place, not the refrigerator. Peel the beets after they are cooled and cut to the size of pickles you want.

JUICE:

1 c. liquid from beets
2 c. sugar
3 c. vinegar
1 tsp. canning salt
1 tsp. whole allspice
1 tsp. whole cloves

Variation: 1 tsp. whole allspice.

Allow to "cure" in the fridge for a few days before serving.