How To Pressure Can Beets

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

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