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Beets are one of those “love’em or leave’em” veggies. In this house Phil loves them and I leave them. But for that man i’d do just about anything, including canning beets.

Beets are a simple and nutritious side or accessory to many plates.

Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries. wikipedia

Equipment Needed

Pressure Canner
Canning Funnel
Jar Lifter
Canning Lids
Canning Jars & Rings
Canning Lid Lifter and Bubble Remover

How To Pressure Can Plain Beets

Leisa Sutton

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Instructions

Trim off beet tops, leaving an inch of stem and roots to reduce the bleeding of color.
Scrub your beets well
Place in a pot of boiling water. Boil for approximately 20 minutes or long enough to easily remove the skins
Strain and let cool enough to handle.
Cut off tops and tails and peel
You can slice, cube, halve or quarter the beets and place into the jars leaving one inch head space.
Top jars with fresh, clean boiling water maintaining1-inch headspace
Debubble jars
Wipe rims, place lids and place rings finger tight.
Warm jars into warm water in the canner
Vent a steady stream of steam for 10 minutes
Pints: 30 minutes jiggler weight – 10psi Regulator 11psi
Quarts: 35 minutes jiggler weight – 10psi Regulator 11psi
If you're above 1000' altitude, you can find your psi here https://nchfp.uga.edu/how/can_04/beets.html

Video

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