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
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