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Beets (Wash and scrub the beets)

Wash and scrub the beets, taking care that the skin is not broken or cut, or the roots broken off. Cover with boiling water and let cook until tender; drain, cover with cold water, and with the hands push off the skin; trim the top and bottom neatly and drop into a sterilized jar standing on a cloth in hot water. Put into the jar as many beets as possible; if large, they may be cut; adjust the sterilized rubber, fill the jar to overflow with boiling water, set the sterile lid in place, but do not fasten it; set the jar in a steamer, cover and let cook about ten minutes, then tighten the cover. Lacking a steamer or similar utensil, finish the beets in the oven. The jars must always be raised from the bottom of the receptacle in which the water is boiling, and each must stand apart from the others. Jars touching each other will break or crack at the point of contact.