I love beets from their dark green tops to their ruby red bottoms. But one thing that has always bothered me about canning beets is the amount of sugar required in recipes. From a couple of tablespoons to as much as a cup. I did a little bit of research on this, and apparently the sugar has nothing to do with preservation, but everything to do with taste. Well! This was a game changer.
My favourite octogenarian Joyce suggested I roast them first to bring out the natural caramelized flavour of beets without the added sugar. Brilliant! Now when I can beets, I roast them first, slip the skins, add the brine without any extra sugar and throw in a few cloves for good measure. What a difference! The true flavour shines through without that sickly cloying sweetness that some beets (especially commercial ones) have.