The secret to this is the lemon. You really can not tell the difference between this and strawberry preserves.

When canning, pickling or preserving foods you should always use canning salt. You should also always use 90 to 100 grain vinegar unless the recipe says otherwise. Also distilled water is highly recommended.

These are the best canned beets I’ve ever had or made.
Most pickled beets taste like “dirt”…because you peel these before cooking the “dirt” taste is gone!

I haven’t made these, but hers were always good.
Little different pickle…she puts a little sugar and less salt.

Don’t know who Albert is…but he makes a pretty good sauce!
Makes 10 pints so you can give some away as gifts.

I haven’t tried to make these but Mothers and Totsy’s were always great.
This a great recipe. These pickles come out very much like Kosher Dills.

Very old, tried and true. However MUST use ingredients listed. Don’t try to substitute water, salt or vinegar.

This will be as pretty and firm as store bought canned sauce and be much better. So good and so easy you will never buy canned again!