Beets
Equipment
- Large saucepan or pot
- Pint or quart size canning jars and lids
- Pressure Canner (weighted or gauge)
Ingredients
- Beets (1-2in diameter) – whole; (≥ 3in diameter) – slice or cut into 1in cubes as desired
- Water as desired
- Salt to taste
Instructions
Preparing the Beets for Canning
- Cut off beet tops, leaving 1-inch of stem and root to reduce color loss; scrub well.
- In large pot, cover beets with boiling water. Boil until skins slip off easily, ≈ 15–25 minutes, depending on size.
- Cool to remove skins and trim off stems and roots.
- Cut beets into ½-inch cubes or slices (halve or quarter large slices); leave baby beets whole.
- ~ Always sterilize canning jars and lids just before using ~
- Pack beets into hot jars; leave 1-inch headspace.
- Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
- Fill jar with boiling water; remember to leave 1-inch headspace and remove any air bubbles.
- Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
- Pressure Canning: (pint jars) 30 minutes, (quart jars) 35 minutesDial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds
Notes
NOTE: Beets larger than 3 inches in diameter are often fibrous. Daikon was used for the recipe video.
If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.
