4grandbabies
Deeply Rooted
Oh, I do want to say that I agree with dachsuns about putting the spices in with the boiled vinegar and sugar and water, just try to see that some goes in each jar as you fill them. 
Beets...
- Thread starter jen4
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Ridgerunner
Garden Master
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after I pressure cooked em they had lost ALOT of color, how do you keep em that dark pretty red? Maybe I didnt have the rings tight enough, I thought they were?
I did some research on liquid lost during processing. Some causes are:
Food not heated before being packed into jars.
Food packed too tightly.
Air bubbles not removed before lid and screw bands were applied
Light band torque. Screw bands applied too loosely. It says to tighten them to finger tight. Don't force it. If you get them too tight, the lid warps (bulges upward).
Pressure canner not operated correctly. Don't let the pressure fluctuate. Avoid sudden changes to the heating level.
Starchy foods absorb liquid. Corn is a good example. It expands during canning. This one should not apply to beets.
Hope this helps.
I did some research on liquid lost during processing. Some causes are:
Food not heated before being packed into jars.
Food packed too tightly.
Air bubbles not removed before lid and screw bands were applied
Light band torque. Screw bands applied too loosely. It says to tighten them to finger tight. Don't force it. If you get them too tight, the lid warps (bulges upward).
Pressure canner not operated correctly. Don't let the pressure fluctuate. Avoid sudden changes to the heating level.
Starchy foods absorb liquid. Corn is a good example. It expands during canning. This one should not apply to beets.
Hope this helps.
