Couple of problems with that. First beets are low acid so have to be pressure canned unless you pickle them. Second Harvard Beets need cornstarch in them to thicken and you can't can things with cornstarch or other thickeners even if you pressure can.

So 2 choices: Use your pickled beets out of the jar and add the other ingredients to them at serving time to turn them into Harvard Beets, or 2) pressure can plain beets and then make Harvard Beets out of them at serving time.

Since most recipes for Harvard Beets call for some sort of acid, usually vinegar but some times orange juice, pickled beets should work if you leave out the cinnamon, cloves, and onions.

There are umpteen recipes out there for Harvard Beets that Google will pull up for you with many different ingredients in them but all of them will call for some sort of thickener.

Dave

ty digdirt
looks like i have to make them fresh or from my pickled beetroot how long will they last when made fresh in the fridge . ty again for you replay.

I think that is all going to depend on which of the many Harvard Beets recipes you use to make them. Most, as I said, contain extra acid in some form - vinegar or OJ - so they should keep in the fridge for a couple of weeks anyway. But they also contain butter so that will limit their fridge life.

Still Harvard Beets are always served hot so the re-heating them over and over will lead to quality breakdown too.

Dave

ty again digdirt well the wife hope will eat them before a week

I find that any sauce with a roux base, which HBs essentially are, at least the way I make them, will go mouldy within a couple of days in the fridge. So I just make the quantity needed for the meal and don't attempt to store it. Fresh beets will store for months in the bottom of the fridge but once boiled they too go mouldy quickly. You can't buy canned HB here anyway, so I always make HB from scratch. It doesn't take very long and can be done while the meat or whatever and the other veg are cooking. Although I've never tasted the commercial ones I'm pretty sure fresh would be better. If you really don't have time to make from scratch I suggest that second best would be freezing.

ty flora uk for the insight to that looks like i have to do them when needed :)