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
How To Pressure Can Plain Beets
- 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 11psiQuarts: 35 minutes jiggler weight – 10psi Regulator 11psiIf you're above 1000' altitude, you can find your psi here https://nchfp.uga.edu/how/can_04/beets.html
Want to see even more awesome canning ideas?
Find the best in canning recipes in this recipe index from Suttons Daze, featuring jams and jellies, fruits, vegetables, & meats (even ugly chicken!)