I love this recipe since at the beginning of the instructions from the BHG Can It! book it tells you how to make a great vinaigrette using this recipe once it’s canned. I will post the vinaigrette at the bottom.Technically this is not really a conserve as they normally have some kind of nuts. You could add 1/2 cup of walnuts, pecan, or almonds to the recipe at the end just before you ladle them in to the jars.
Canning Pear and Cranberry
- 3 pc. medium beets (1 lb)
- 1 pc. large onion, finely chopped
- 2 pc. sweet red peppers, finely chopped
- 1 cup white vinegar
- 1/2 c granulated sugar
- 1 tsp pickling salt
- 2/3 cup grated fresh horseradish
- Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
- Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
- Makes 3 1/2 cups.
- NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.