I have a family recipe for pickled beets using canned whole beets. Our recipe only calls for bringing the water, vinegar, suga and salt to a boil, boiling for 5 min and then putting in a jar, cooling down and putting in frig. According to the health dept if I want to sell them to retail stores I need to can them in a different manner for better shelf life. How would I do this?
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9/18/12 at 10:00pm