Recipe Name HARVARD BEETS Submitted by jgouker Recipe Description Q00800 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 10 Cook Time (minutes) 5 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 78 cups, slices Beets 1 tablespoon cloves, ground 3 cups (8 fl oz) ice cold water 1 1/2 cups Cornstarch 3 cups white sugar 1 cup Oil, canola and soybean 1 tablespoon salt, table 2 1/4 cups vinegar, white Steps Sequence Step 1 1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 5. 2. TAKE RESERVED LIQUID AND ADD WATER TO EQUAL 4 QUARTS PER 100 PORTIONS. ADD CLOVES TO LIQUID; BRING TO A BOIL. 3. DISSOLVE CORNSTARCH IN COLD WATER; SLOWLY ADD TO BOILING LIQUID, STIRRING CONSTANTLY. CONTINUE TO STIR AND COOK FOR 5 MINUTES UNTIL THICK AND CLEAR. 4. ADD SUGAR, SALT, VINEGAR, AND SALAD OIL TO THICKENED MIXTURE. STIR UNTIL BLENDED. 5. ADD DRAINED BEETS TO SAUCE. CCP: HEAT TO 145 F OR HIGHER FOR 15 SECONDS HOLD AT 140 F OR HIGHER FOR SERVICE.