|3 cups||Beets, canned; drained & ground|
|2 teaspoons||Prepared horseradish|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground allspice|
|1||Bottle liquid fruit pectin|
Measure beets into a very large saucepan. Add vinegar, sugar, horseradish and spices, mixing well.
Bring to a full rolling boil over high heat and boil hard 1 minute, stirring constantly. Remove from heat and stir in liquid pectin at once.
Ladle into hot jars; adjust lids at once. Process in boiling water bath (212 degrees F.) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes about 8 half pints.
Recipe By : Farm Journal Freezing & Canning Cook Book, pub. Doubleday Posted to EAT-L Digest 27 Sep 96 Date: Thu, 26 Sep 1996 07:59:46 -0400 From: "Sharon L. Nardo" <snardo@...>
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