Trim beets, leaving 1 inch stems; scrub well. Place beets in a 8- to 10-quart pot. Add enough water to cover beets. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (beets will not be tender throughout). Drain and cool. Remove skins and trim off stems and roots. Cut into 1/2-inch slices. Return sliced beets to the pot. Add water, orange peel, orange juice, thyme, and salt. Bring to boiling.
Ladle beets and liquid into hot clean pint canning jars, leaving a 1-inch headspace. If necessary, cut larger beet slices in half crosswise to fit. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner, at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner (start timing when canner reaches 10 or 11 pounds pressure), for 30 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).
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0 g fat
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
369 mg sodium,
11 g carbohydrates,
3 g fiber,
8 g sugar,
2 g protein.