Beets in apple sauce

1 kg boiled beets cleaned

500 ml apple juice

100 g honey

50 ml apple cider vinegar

20 g salt

3 clove bud

Cut the beets into large slices.

For this recipe canning is done with a solution: apple juice mixed with vinegar, add honey, cloves and salt. The solution was to bring to a boil and pour over the beets, decomposed by the banks.

Next canning is done as follows: banks need to cover and pasteurized for 10-15 minutes in boiling water, immediately after pasteurization roll.