post #1 of 1
Thread Starter 

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?